Bon Appétit
Crispy Fried Shallots
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
By Molly Baz
Spinach and Artichoke Melts
Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
By Deb Perelman
Za’atar Chicken With Garlicky Yogurt
Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Roast Chicken Thighs with Peas and Mint
This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Chile-and-Citrus–Rubbed Chicken with Potatoes
Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Chicken Saltimbocca with Crunchy Pea Salad
Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Ginger-Scallion Ramen Noodles
The noodles are just a vessel for this savory, gingery, simple weeknight sauce.
By Andy Baraghani
Cold Soba Noodles with Jammy Eggs and Peas
For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
By Chris Morocco
Weeknight Steak and Rice Noodle Salad
You can use whatever cut of steak you’re in the mood for—or even a chicken cutlet or thin-cut pork chop here.
By Chris Morocco
Stir-Fried Udon Noodles With Pork and Scallions
The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.
By Claire Saffitz
Chicken Brodo with Spring Vegetables and Fried Bread
This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Brothy Noodle Bowl with Mushrooms and Chiles
Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.
By Alison Carroll
Scrunched Cabbage Salad With Grapefruit and Chiles
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
By Molly Baz
Pickled Hot Chiles
The vinegary brine will soften and sweeten the chiles, and in return, the chiles will infuse the vinegar, creating a balanced, spicy, and acidic ingredient for your next vinaigrette.
By Molly Baz
Little Wedge Salad With Sour Cream Dressing
We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
By Molly Baz
Ice Water Salad
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.
By Molly Baz
Everyday Greens Salad
This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
By Molly Baz
Dinner Salad With Radicchio and Roasted Sweet Potatoes
Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.
By Molly Baz
Garlicky Panko Toasties
Because they’re little, light, and fluffy, these crumbs are the perfect topper for delicate salads.
By Molly Baz
Sesame Salt
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
By Molly Baz