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If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

Make this simple and super-satisfying soup your go-to weeknight meal.

A not-so-average torta with crispy chicken and black beans for the win.

Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup in 45 minutes flat.

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.