Dinner

Six ingredients (including salt and pepper) stand between you and what may just be the world’s most perfect side dish.

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.

Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.

The addition of chili crisp transforms this carbonara into a delicious cycle of flavors: rich and luscious, peppery and spicy, and then sharp and salty.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.

An easy side dish for weeknights and holidays, these glazed carrots are coated in a buttery brown sugar syrup.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.