Figs With Bacon and Chile

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.

A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.

A steak dinner that’s more about the sauce than the meat.