Dinner

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

This easy stir-fry, combined with the trusty #putaneggonit, is irresistible.

Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.

How to make steakhouse-quality steak at home.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

No, it’s not a steak. But a vegetable can dream!

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

Chicken thighs are our desert-island weeknight protein.

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.

Cauliflower shaved into thin, crunchy slices will have you seeing the vegetable in an entirely new light.

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

Two beautiful bar foods in one pizza package. Inspiring.

That three-ingredient sauce can go on anything. Double batch = necessary.

This back-pocket broth is hardly even a recipe, but it's the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort. 

Even if you've never hosted one before.

To the Hand Salad Haters out there: BYE! Go look at some other recipe! Get your own food website!

One pan. Less than 10 ingredients. You got this.

We're topping all of our braises with bacon from now on.

Most soups have me raiding the kitchen 30 minutes after my last slurp. But not this noodle-y, herb-packed exception.