A little inspiration for your next meal
From everyday comforts to something new. Make something delicious.
Thinly sliced ribeye, golden onions and melted provolone tucked into warm, lightly toasted rolls. This American sandwich recipe makes four generous cheesesteaks and includes ingredient-based nutrition estimates per sandwich.
A generous main-course salad with juicy pan-cooked chicken, crisp bacon, hard-boiled eggs, avocado, tomatoes and blue cheese over romaine. A tangy red wine vinaigrette balances the rich toppings, which are arranged in colorful rows before serving.
A bistro-style Niçoise salad with flaky tuna, tender potatoes, crisp green beans, hard-boiled eggs, tomatoes and briny olives. A Dijon and red wine vinaigrette brings the separate components together for a colorful, substantial lunch or light dinner.
An original Filipino-inspired platter of calamansi-soy grilled chicken, steamed rice, cucumber and tomatoes, with a freshly mixed dipping sauce. This small kamayan-style meal serves four and is designed for eating by hand, with utensils welcome. Kamayan is a way of eating, so this platter is one possible menu rather than a fixed traditional recipe.
Tender white fish baked in a lemon cream sauce with softened shallot, garlic and a little Dijon mustard. The sauce is prepared briefly on the stovetop so it is smooth and flavorful before the fish goes into the oven.
A fragrant, home-style chicken biryani with yogurt-marinated chicken thighs, golden onions and separate grains of basmati rice. The chicken is cooked before layering, then gently steamed with mint, coriander and saffron milk.
An oven-made adaptation of chicken mandi with warmly spiced chicken pieces and basmati rice scented with cardamom, dried lime and saffron. A rack above the rice lets the chicken juices flavor the grains before the chicken is browned separately.
A comforting beef cottage pie with a thick vegetable-rich gravy and a buttery mashed potato topping. A little cheddar creates golden ridges on top, while letting the filling settle before assembly keeps the mash from sinking.
A hearty tomato-based harira with small pieces of lamb, chickpeas, lentils, celery and fresh herbs. Ginger, turmeric and a little cinnamon season the broth, while fine vermicelli and a flour slurry give it a gently thickened texture.
Soft corn tortillas filled with shredded chicken, sweet pepper and cheese, baked under a homemade red enchilada sauce. The sauce uses tomato, mild ancho chili and cumin for a rounded flavor without relying on a ready-made jar.
Chicken livers are browned in a wide skillet, then coated in a glossy garlic and pomegranate molasses sauce and finished with fresh lemon juice and parsley. This Lebanese-inspired dish balances rich, savory liver with a tangy, gently sweet sauce. Serve immediately as a small main course with flatbread or rice, or divide into smaller portions for a shared mezze spread. The recipe makes 4 small main-course portions; side dishes are not included.
Thin rice noodles tossed with chicken, cabbage, carrots and snow peas in a savory broth-based sauce. This chicken-only pancit bihon uses a large pan and gentle tossing to keep the noodles separate and the vegetables crisp-tender.
A smooth tomato soup made with canned crushed tomatoes, slowly softened onion and carrot, fresh basil and a little cream. Tomato paste adds depth, while blending the vegetables gives the soup body without flour.
A comforting chicken noodle soup with tender shredded chicken, carrots, celery and egg noodles in a lightly herbed broth. The chicken cooks directly in the soup, and lemon and parsley brighten the finished bowls.
Pork tenderloins are coated with garlic, rosemary, thyme, Dijon mustard and a little honey, then roasted in a hot oven. A thermometer-based cooking method and a proper rest help keep this lean cut juicy. The pan juices are spooned over the sliced pork for a simple oven-baked main course.
Penne pasta tossed in a bold tomato sauce made with olive oil, garlic, dried chilli and parsley. The sauce is simmered until concentrated, then finished with starchy pasta water so it clings to the ridges of the pasta. This version contains no cheese and is suitable for a vegan meal when made with egg-free pasta.
A hearty one-pot pasta dinner combining browned beef, elbow macaroni, tomato, cheddar and classic cheeseburger seasonings. The macaroni cooks directly in the sauce, and grated cheese is stirred in off the heat for a creamy finish. Chopped dill pickles add a bright contrast without needing a separate burger.
An Asian-inspired sizzling skillet of tender chicken strips, colorful peppers and onions in a glossy soy, oyster and ginger sauce. The chicken and vegetables are cooked in batches to keep the pan hot and prevent steaming. Bring the finished skillet to the table on a heatproof trivet for the sizzling presentation.
A tender beef meatloaf made with a milk-soaked breadcrumb mixture, softened onion and a tangy tomato glaze. It is baked free-form on a rimmed tray so the glaze can cover the top and sides.
Soft corn tortillas filled with warmly spiced beef, crisp lettuce, tomato, avocado and cheddar. This homemade taco dinner includes the fillings and toppings in the ingredient list and nutrition calculation.
A hearty homemade chilli with lean minced beef, kidney beans, black beans, tomatoes and warming spices. A gentle simmer develops a rich sauce without requiring a long list of specialty ingredients.
Oven-baked salmon with roasted broccoli, zucchini and red pepper, finished with lemon and parsley. The vegetables get a head start so the salmon can stay moist while the vegetables become tender.
Juicy chicken drumsticks with crisp, savory skin, cooked in the air fryer with a small amount of oil and a simple paprika, garlic and oregano seasoning.
Oven-baked chicken drumsticks with crisp, paprika-seasoned skin and juicy meat. A simple garlic-and-herb coating and a hot oven make this an easy family dinner without breading.