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Chicken thighs are our desert-island weeknight protein.

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

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.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

Two beautiful bar foods in one pizza package. Inspiring.

We're topping all of our braises with bacon from now on.

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.

Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.

This savory soup is just what you need in the depths of winter.

In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

You make a shrimp stock so that this decadent risotto (hello mascarpone) is bursting with shrimp flavor.

A punch fish stew with scallops and mussels and all the good things.

A stunning main and side all in one dish.

Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.

You’re essentially making a large chicken fat–doused crouton here, people.

Slow roasting fish cooks it evenly—and makes it hard to go back to cooking it any other way.

When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.

Rich, winter comfort food you didn't know you needed. But oh, you do.

Simone Tong's red-braised pork belly is a must-have on Chinese New Year. You can see why.

Because you need more pork and homemade hoisin sauce in your life.