One-Pot Meals

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

The squid only takes 3 minutes to sear for this simple salad.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

Cheesy, peppery polenta you can make in an Instant Pot.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

One of the easiest, most impressive weeknight dinners we know.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

The ultimate fancy-but-not-too-fancy date night dinner.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

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

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

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.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Be sure to get heavy color on the bread and sausage. Thank us later.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

Partially freeze the short ribs before you slice to get really thin cuts.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

Having a ton of people over? Here's your dinner plan.