Main

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.

A hearty, healthy recipe that’s halfway done before you even start cooking.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

The classic Cuban braise that definitely requires a side of maduros and beans.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

The secret's in the (store-bought) sauce.