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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.

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.

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.

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.

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.

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.

Ginger-Scallion Ramen Noodles

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

Garlicky Panko Toasties

Because they’re little, light, and fluffy, these crumbs are the perfect topper for delicate salads.

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.
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