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A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…

Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.