Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
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40 recipes · page 2
Learn how to make fried ravioli, the cheesy appetizer that reportedly began with a happy accident at a St. Louis eatery in the 1940s. This version coats frozen ravioli in a seasoned breadcrumb mixture, fries them until golden, and serves them with a quick Calabrian chili marinara for dipping.
The first kitchen lesson this recipe taught me was about sequencing—buttering the pan, heating the oven, and letting melted butter cool while the rest of the ingredients came together. The payoff is a Caesar with a cayenne-dusted pancetta kick and warm cornbread croutons.
These sandwiches feature chicken coated in crunchy peanuts and panko, fried until golden, then finished with a spicy-sweet pepper jelly. A cool, tangy carrot-cucumber-radish salad adds contrast, and peanut sauce ties it all together on brioche buns. It's a multi-step recipe, but the result is well worth it.
A burger that borrows the flavors of French onion soup: a beef patty hiding melted Gruyère, topped with onion jam and sour pickles on a toasted potato roll.
A homemade enchilada sauce made from charred tomatoes, poblano, and garlic coats tender shredded chicken in this crowd-pleasing dinner. The recipe yields 14 enchiladas and takes about 2 hours 45 minutes from start to finish.
Layered beans, bacon, sausage and chicken thighs bake together in one dish, finished with lemony toasted breadcrumbs for a hearty meal that serves six to eight.
A silky, gently spiced soup built on oven-roasted sweet potato, fire-roasted tomatoes and a mirepoix base, finished with cream and topped with cubes of pesto-smeared grilled Cheddar sandwiches.
Skip the stovetop chaos: this brunch spreads sausage, baked French toast, and a cherry-almond topping across two sheet pans, so kids can pitch in and cleanup stays quick, yet the result still feels festive.
This dairy-free soup turns russet potatoes into a cozy, chunky bowlful, using cashew milk and vegan sour cream for richness. Instead of baking, the potatoes simmer in vegetable broth, which deepens their flavor and keeps the cooking time short. A crunchy garnish of fried potato peels stands in for bacon, and a mix of vegan cheddar and scallions finishes each serving.
These cabbage bundles, filled with a mix of ground meats and herbs, are a hit with illusionists Siegfried and Roy and were a childhood favorite of mine. The dish is well-loved in Germany, Austria, and Hungary. I prefer equal parts lamb, pork, and chicken, but you can use whatever ground meat you like. Serve with mashed potatoes or rice to sop up the sauce.
Chef Marco Canora, who shared this recipe in his cookbook A Good Food Day, notes that lentils paired with dark leafy greens offer real benefits for the body. He also makes the case that preparing meals yourself gives you control over fat and salt while keeping whole foods at the center of your plate.
A make-ahead layered salad built in a glass dish: basil and pine nut pesto, a sour cream and red wine vinaigrette, hardboiled eggs, toasted almonds, bacon and roasted beets.
Two 9-inch cake layers, a center strip removed and reserved, become a football-shaped dessert without a specialty pan. The cutout pieces are crumbled into frosting to form an edible dirt base, which is then scattered with green-tinted coconut for grass.
Individual flatbreads topped with a curried halibut-and-potato brandade, par-baked on the stovetop, then finished with smoked salmon, shaved red onion, and chives.
This brothless ramen, known as mazemen, features springy noodles coated in a thick, savory sauce and topped with seasoned ground pork, egg yolk, nori, and crispy tempura bits. The dish gets a gentle numbing kick from Sichuan peppercorns and heat from Korean chile flakes, and while it requires some upfront prep, the cooking itself is simple and yields a vibrant, photo-ready bowl.
For a lively grilled dinner, zucchini halves are hollowed and packed with a Mediterranean-leaning turkey filling that includes chickpeas, feta and harissa. The boats are grilled until the squash softens and the filling picks up char marks and reaches a safe internal temperature. A cool tahini-harissa yogurt sauce, extra feta and a shower of fresh herbs finish the dish.
