Dinner

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.

Cod and pollock are both great alternatives for the halibut.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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