This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
Using pre-made dumpling wrappers makes these easier, and once you’ve folded a few, you’ll be a pro.
Zucchini is stuffed with za’atar-seasoned lamb and summer vegetables, then baked and served with creamy garlic yogurt.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
These savory bundles make a delicious shared appetizer at a casual party. Substitute goat or feta cheese if desired. Add caramelized onions to the rolls for a rich, sweet earthy flavor.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
This is the kind of simple, savory stir-fry that you’ll want to make over and over. It’s a versatile template for a meal, so you can substitute or add vegetables that you have on hand or are in season. Make a pot of rice, and you have a dinner that will please everyone.
If you have the time, salt the chuck roast a full 24 hours before making this. Leftovers make marvelous sandwiches.
When the weather turns chilly, a recipe like this is great to turn to - the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.
This multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
Roasted pork tenderloin and cranberries are roasted in the same dish in this festive fall dinner.
Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.
This classic Chinese dish is quick to make, with deep, rich flavor from soy sauce, ginger, and rice wine. Serve over steamed white rice.
Here’s an ideal dinner to make when it’s too hot for a long stretch at the stove.
The meatballs in these easy sandwiches are full of eggplant, making them extra-flavorful and tender.
I like to pair this with a green salad, or sautéed cabbage or kale.
Great for a quick lunch.
This meal is cooked all in one pan, making for quick clean up! The flavors of the pork pair well with the sweetness of the maple sugar and butternut squash. This would go well with local kale sautéed with garlic.
This basil garlic mayonnaise would be great slathered on all your sandwiches and burgers this summer.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
Fragrant, saucy lamb is ladled over orzo with loads of chopped parsley, then topped with generous amounts of feta and kalamata olives in this hearty, Greek (-inspired) meal. This crowd-worthy dish is easy enough to make (just two dirty pots!), but doesn’t taste that way.
This is a seriously fast meal. Throw some vegetables on the grill with the pork skewers, and you’ll have dinner on the table in 20 minutes.
This baked egg dish is made by layering the ingredients in muffin tins, making them simple to serve and a pleasure to eat.
This one-pot meal is light and can be served hot or cold, great for spring. The rice is soft and subtly flavored with saffron.
This works well with bison or stew meat.
Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a caramelized, flavorful crust.
Slow-cooked fennel gives this dish a nice soft creaminess, a perfect counterpoint to the Italian sausage. This is excellent served over polenta or pasta.
Substitute small new potatoes or quartered golden potatoes for the purple ones, and this hearty salad will be just as good. It’s easily doubled.
Leftover pork from this easy dinner is fantastic in a sandwich the next day.
Rich brisket is balanced with subtly spicy Chinese five-spice powder and lightly sweet satsumas.
These beautiful hand-held savory pies look impressive, but they are incredibley easy to make. Perfect as a light lunch with a side salad, as an accompaniment to a larger meal, or make them smaller and serve them as appetizers at your holiday gatherings!
Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.
Serve this authentic curry with jasmine rice. It's very easy to make a vegetarian version by substituting the beef for firm, cubed tofu that's been patted dry, and then following the recipe as directed. Simply omit the fish sauce.
Skirt steak and sweet fried peppers are infused with garlic in this pasta dish. Makes enough for a crowd!
Bunched turnips, or Harukei turnips, are small, snowy-white turnips with a very mild flavor. They cut the fattiness of the pork in this Louisiana-style dish. Try serving over steamed white rice.
This is a really fast, easy dinner, and ideally suited to summer: no cooking required!
This recipe is meant to be a guide: you can add different liquids, vegetables, and seasonings - it's a very forgiving recipe. If you'd like to use a slow cooker instead of a Dutch oven, be sure to reduce the liquid so that it doesn't boil over.
Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it's packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.
For a quick dinner, try this home-made version of a classic Chinese dish.
Pork tenderloin and spring vegetables are glazed in a rich, garlicky sauce in this quick meal (after you've chopped all your vegetables, this only takes about 20 minutes!)
Packed with flavor, you won't need ketchup on these burgers.
Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.
Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.
There is no better use for leftover mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.
This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!
It's hard to believe that such straightforward ingredients and a simple cooking technique result in such a complex-flavored dish. These saucy Chinese-style ribs are succulent and richly sweet and sour. The numbers in the title are a reference to the ingredients that the ribs simmer in.
The cooking method here (slow-cooking at a low temperature followed by a quick bake at a high temperature) makes for crispy, sticky, sweet and tangy, good old-fashioned ribs.
This method of cooking is typical of many Chinese dishes; the beef is quickly tossed in a sauce, and is then placed in a hot pan. No need to marinate!
Equally delicious over rice or mixed baby greens, this stir-fry is really easy and really flavorful!
The great thing about this rub is that you can adjust it pretty much any way you like: add cumin, more paprika, more chile powder, or some orange peel.
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