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Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece.
4.7
(4.65)
This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.
4.6
(4.64)
Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner.
5.0
(5)
Quick
It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.
4.6
(4.57)
Sticky, flavorful wings that get a rich, deep color from dark soy sauce.
4.0
(4.17)
It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.
4.0
(3.96)
The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.
4.4
(4.38)
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.8)
Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.
4.5
(4.5)
The flavors of this fish are out of control—super spicy, super intense, super delicious.
4.0
(4)
Quick
An herbaceous, zippy pesto to serve with crudités or whatever else inspires you.
4.6
(4.57)
Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.
5.0
(5)
Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.
4.7
(4.73)
With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.
4.3
(4.34)
A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad.
4.7
(4.67)
Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.
4.7
(4.66)
This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
3.6
(3.59)
Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.
4.6
(4.56)
For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.
4.3
(4.25)
This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.
4.7
(4.67)
There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.
4.0
(4.08)
Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
4.6
(4.55)
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
5.0
(4.78)
Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.
4.7
(4.71)