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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.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.

The ultimate dinner-to-desk lunch dish.

A ginger-forward chicken tonic soup that will provide some much-needed relief when you’re not feeling too hot.

This salad recipe hits all the flavors we crave in a weeknight dinner: a hit of spice from the chiles, heartiness from the beef, crispy crunch from fresh veg, and even a bit of sweetness from the honey. We highly endorse cooking off extra rice noodles to keep on hand for low-maintenance stir-fries and soups for later in the week.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

This easy stir-fry, combined with the trusty #putaneggonit, is irresistible.

The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.

How to make steakhouse-quality steak at home.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.