Recipe All-Star

Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.

Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.

These skillet chicken breasts stay juicy and tender, thanks to a sunny cream sauce we’d bathe in if we could.

This weeknight meal hits all the high notes of the beloved sushi roll.

All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta.

Prepare for these toffee-and-chocolate-laced brown butter cookies to ruin you for all others.

This flavorful dinner salad—inspired by the street food favorite—is made super speedy with the addition of store-bought rotisserie chicken.

Meet Chris Morocco’s ideal brownie: fudgy, rich, and plenty chocolaty.

Your next batch of tacos, burritos, or nachos starts with this back-pocket carne asada recipe, supercharged with smoky chile and puckery fresh lime juice.

Tangzhong is the secret to the super-soft dough that encases a brown butter–cinnamon sugar filling and gets topped with a tart cream cheese frosting.

Only 6 ingredients, and you'll always know when it's done.

We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed! 

You can make this classic summertime dessert with whatever seasonal berries are calling your name.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.