Dinner

This super-oishii (“delicious”) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.

This simple side dish comes together in just about 5 minutes.

One take on the Ukrainian salad known as shuki, perfect for Easter.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.

Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.

While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.

Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid's collagen so you're left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.