Root Vegetable

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

File under: Breakfast for dinner.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

A #MeatlessMonday recipe you’ll want to serve with a steak knife.

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer with spring vegetables for a seasonal warm salad.

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.