Dinner

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

Warming soup? Vegetarian main course? Refreshing salad? Cauliflower has it covered.

Our staff made a playlist of cooking songs for all of your kitchen dancing needs. Turn it way up.

For Adam Rapoport, his most successful Thanksgiving dinner was the one when he realized you don't need to over-plan, over-cook, and over-invite.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Skirt steak is delicious. Pan sauce is delicious. (And also I don't really like to leave the house, TBH.)

Recipes to keep that cold can of beer company.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

Not sure what to cook this week? We've got some ideas.

There are 10 habaneros in this recipe and it's still not that hot. HOW?!

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.

A hearty, healthy recipe that’s halfway done before you even start cooking.

The classic summer salad gets a roasty cold-weather makeover.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

The classic Cuban braise that definitely requires a side of maduros and beans.