Recipes & Menus

The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.

Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

There's no need to buy special kits for dyeing Easter eggs—all the ingredients you need are probably already in your cupboards.

Make anything taste like your favorite bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.

The richly flavored, mustard-laced pan juices from this white-wine-and-cream-braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold winter night.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

This cake is an Easter tradition in parts of the South. A dash of ginger and cinnamon adds warming spice and cream cheese frosting finishes it beautifully.

This is hands-down the easiest way to make delicious chicken cutlets—no dredging or frying required. Stash a big batch in the freezer so they're ready to cook at a moment's notice.

This fresh, vegetable-packed soup is perfect for those chilly spring days when you're craving a bowl of something warm.

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.