Dinner
55 Ways to Cook With Canned Whole Tomatoes
Dust off that can of tomatoes in the back of your pantry—you're looking at dinner.
The No-Fail Way to Cook Rice Faster
Scorched pan bottoms be gone.
A Pot of French Lentils for Social Isolation
And two new dinners to make from the same big batch of marinated lentils.
Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli
This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.
Braised Celery With Lentils and Garlic
Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)
Lentil Bolognese
In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.
Big-Batch Marinated Lentils
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.
I Love This Big Carbon Steel Skillet
It's really too big for my kitchen and I have nowhere to store it, but since I've been cooking with it, I don't want to cook in anything else.
57 Quick and Easy Pasta Recipes
With five ingredients or less, these recipes are uncomplicated, easy, and most importantly, awesome.
39 Polenta Recipes for Creamy (or Crispy) and Delicious Comfort Food
Savory or sweet, creamy or crisp, there are so many extraordinary ways to make polenta.
Spicy Baked Pasta With Cheddar and Broccoli Rabe
This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.
How to Make Actually Great Pasta With Only Pantry Ingredients
A couple of cans and a box of noodles is all you need for a quick, affordable dinner.
The 5 Rules to Using Jarred Pasta Sauce
Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.
Crunchy Pickle Salad
We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Grains in Herby Buttermilk
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Pasta With Brown Butter, Whole Lemon, and Parmesan
Using a sliced whole lemon gives you unbeatable fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.
One-Pot Gingery Chicken and Rice With Peanut Sauce
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original.
Squash au Vin
What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.
Lentil Kielbassoulet
All of the satisfaction of a hearty, rich, bean-based cassoulet without the painstaking hours of prepping and cooking.
5 Flavor Combos That Keep Canned Tuna Recipes Interesting
Easy tuna combos that don't stink.