Main

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Consider this your intro to frying at home. (It's worth it, we promise!)

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

Why choose between verde and roja salsa when you can have both?

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Kabocha squash is made for purées.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.