Dinner

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.

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.

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.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

I've tried the breezy hostess approach to a dinner party, with a sane number of doable recipes, but it's never quite as thrilling or satisfying as a menu with some reach in it.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The squid only takes 3 minutes to sear for this simple salad.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

You don't need to have a large, well-equipped home to have a killer dinner party. You just need to know the moves.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.