Dinner

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

Cod and pollock are both great alternatives for the halibut.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Roasting Italian sausages on a bed of sliced fennel and red onion is two kinds of genius: sausage drippings flavor the vegetables and you only have one pan to clean when dinner is done.

Keep in mind that the level of heat in harissa pastes varies widely from brand to brand—adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty yogurt for instant relief.

Slow-roasting provides the best insurance for moist, super-flaky fish without the need for much tending—which means you can direct most of your attention elsewhere this Valentine’s Day.

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

A tangy cabbage slaw and zesty, charred avocadoes dressed with lime juice and chili powder brighten up this earthy, warming stew.

Still stirring your polenta? With this nearly hands-off method, the oven does the hard work while your stovetop does the bare minimum.

This easy dinner packs all of the classic flavors of classic Pasta alla Norma—eggplant, tomatoes, and basil—into a pan with spaghetti, garlic, and Parm.

If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Crispy roasted broccoli works just as well as an appetizer as it does a side dish when scattered over garlicky, ricotta-slathered toasts.