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Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

First you get excited because: hanger steak. And then you taste that scallion sauce...

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

This recipe takes all the right shortcuts and none of the wrong ones.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

Why baste your steak with fish sauce? It’s called umami.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

Red onions soften in balsamic vinegar and add a burst of sweet flavor to these cheesy-wonderful beef sliders.

Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.

Plus mayo bread, because we can.