Dinner

This simple, creamy squash casserole with a crunchy breadcrumb topping is the perfect way to use up summer’s most bountiful vegetable.

Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.

This savory corn pudding is creamy and cheesy, with fresh corn kernels, celery, and onions throughout. A topping of buttery cracker crumbles adds crunch.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

This easy pasta salad recipe will be the hit of your next potluck.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.