Browse written recipes with ingredients, steps, tips, and answers to common cooking questions.
Juicy chicken thighs roasted with red grapes, shallots, rosemary, and a splash of vinegar. The grapes collapse into a sweet-savory pan sauce.
55 minutes · Easy
Mild cod baked in a chunky tomato sauce with olives, capers, and lemon. Starting the sauce first prevents overcooking the fish.
35 minutes · Easy
A hearty mushroom and lentil ragout with carrots, tomato, and rosemary. Browning the mushrooms separately keeps their flavor distinct in the sauce.
50 minutes · Easy
Quick strips of beef with sweet peppers, smoked paprika, and tomatoes. Cooking the beef briefly before the vegetables keeps it tender.
33 minutes · Easy
Creamy one-pan orzo with artichokes, peas, lemon, and parsley. Frequent stirring releases starch for a silky finish without cream.
28 minutes · Easy
Oven-baked salmon topped with parsley, dill, mustard, and crisp breadcrumbs. A thin mustard layer helps the herbs adhere without masking the fish.
24 minutes · Easy
Layers of roasted eggplant, herbed tomato sauce, and mozzarella baked until bubbling. Roasting instead of frying keeps the layers structured.
77 minutes · Easy
Sweet peppers filled with turkey, spinach, brown rice, and herbs. Part-baking the pepper shells keeps the filling moist without leaving them crunchy.
63 minutes · Easy
A creamy dairy-free stew of white beans, kale, fennel, and lemon. Blending one cup of beans thickens the broth while leaving plenty of texture.
40 minutes · Easy
Creamy polenta topped with garlic-roasted zucchini, eggplant, tomatoes, and red onion. Two oven trays give the vegetables space to caramelize.
45 minutes · Easy
Spaghetti tossed with gently warmed garlic, fresh lemon, parsley, and a little starchy pasta water. The sauce comes together in the pan without cream, making this a useful weeknight method when you want a bright, light pasta.
25 minutes · Easy