Dinner

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Ain't no party like a sandwich party.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

These quick-cooking lamb chops make dinner feel instantly fancy.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a tangy romesco sauce, and of course, lots of cheese. 

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

The sous vide steak is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving.

Add honey, soy sauce, and sambal oelek to your bag of pork belly and watch sous vide magic happen.

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

The halibut is brined briefly in salt water, which seasons it all the way through.

Cider-braised pork shoulder with butternut squash, a crunchy salad, and creamy kimchi dip.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

An appetizer you can have it ready within 10 minutes of walking in the door.

It's time we let our grain bowls have a little fun.

We asked the women who throw the best parties, chef Camille Becerra and stylist Kate Young.

Salad pizza, shrimp tacos with pineapple, and other meals that are snap to get on the table.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

Coconut cream gives this soup velvety richness.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.