Dinner

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels.

This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.

This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.