Dinner

Satisfying, practical, and a little adventurous, this Dinner collection brings together quick weeknight wins, cozy comfort foods, and showstopping mains for guests. Expect seasonal ingredients, straightforward techniques, and flavor-forward recipes that turn ordinary evenings into memorable meals.

Arepas

By Rick A. Martínez

These chicken and avocado-stuffed arepas, which are known as reina pepiada (or curvy queen), were created in honor of Susana Dujim, a Venezuelan beauty queen who was crowned Miss World in 1955. The 1950s also marked the invention of precooked corn flour, now known as masarepa, by a Venezuelan engineer. But arepas were around for hundreds of years throughout Latin America before that, the corn patties sometimes served whole or split, then filled with countless combinations. Preparing them used to be labor-intensive, but masarepa gives arepas a light and creamy texture without a lot of effort. Unlike cornmeal used for cornbread or muffins, which is ground dried uncooked corn, masarepa is ground from cooked corn and conveniently sold as dried corn flour. Masa harina is ground uncooked corn treated with other ingredients and is used to make tortillas and other dishes. Neither cornmeal nor masa harina can be substituted for masarepa, which is available online and in many supermarkets.

1 hr

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Za’atar Roast Chicken

By Zachary Engel

This juicy roast chicken recipe is finished with za’atar, a fragrant Middle Eastern spice blend and paired with tangy sumac-pickled onions and savory black garlic tahini.

2 hr 20 min

Beef Ragu Recipe

This Big Batch Beef Ragu with Pasta easily feeds 8 people. You can make the ragu ahead of time and reheat just before serving!

4 hr 20 min

Chicken Tinga Tacos

By Jenn Louis

Chicken gets fabulous Mexican flavor with tinga, an easy-to-make smoky tomato sauce. This delicious tinga chicken taco recipe uses only a few simple ingredients.

2 hr 30 min

Arctic Char with Spinach Butter

By David Tanis

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

50 min

Rosemary and Dried Cherry Pork Chops

By Kendra Vaculin

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Greek-Style Pork Spareribs with Grilled Lemons

By Michael Symon

Michael Symon’s Greek-style pork spareribs are the perfect combination of crusty, meaty and nicely charred. They’re even better with a squeeze of grilled lemon.

3 hr

Gluten-Free Fried Chicken

By Sohla El-Waylly

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

Taco Salad

By Sohla El-Waylly

This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.

35 min

Ravioli alla Calabrese – Calabrian ravioli filled with provola, soppressata and pecorino

By Valeria Necchio

This ravioli recipe celebrates some of Calabria's most beloved flavours. The pasta parcels are filled with a mix of pecorino, provola, eggs and soppressata, before being dressed in a spicy tomato sauce enriched with pork.

2 hr 10 min

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

By Angie Mar

Angie Mar's Pan-Roasted Chicken with Grapes, Garlic, and Rosemary recipe brings together a crispy-skinned chicken and juicy grapes for a simple yet elegant dinner.

45 min