Dinner

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

You can use whatever cut of steak you’re in the mood for—or even a chicken cutlet or thin-cut pork chop here.

The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.

This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.

Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.

This recipe is exceptionally weeknight-friendly (it goes from start to finish in less than an hour) and fully adaptable depending on the tastes of your family.

All you need for this simple pasta are onions, garlic, and Parmesan. The caramelized onions bring a luscious sweetness, while the pasta water and Parm bring salt and depth to the creamy sauce.