Dinner

These crunchy garlic chips belong on every steak you make.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

All you need is one baking sheet and a hot broiler.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

This crispy chicken is a weeknight dinner MVP.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

When dinner is this flavorful and satisfying, next-day lunch leftovers are a dream come true.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

You guys really like noodles.

DIY kid food is the best food, if you ask us.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.