Dinner

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.

An easy side dish for weeknights and holidays, these glazed carrots are coated in a buttery brown sugar syrup.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

This classic Italian bread and tomato salad makes an ideal summertime side dish.