Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case...

For the perfect cold-weather weeknight dinner, Food & Wine’s Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon befor...

For this hearty one-pan dish, chicken legs are roasted on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes and the resulting meal serves eight or makes for excellent...

"The dish is so simple," says author and television star Nigella Lawson. "Just add one or two lemons if you like — it doesn't matter. I put sage in some days, but other days I use thyme or parsley."

"I got this recipe from an ancient French farmhouse cookbook and have tweaked it over the years," says chef Andrew Zimmern. "I make this dish all during the cold-weather months, which include everything but July here ...

This mixed seafood roast is simple, luxurious, and takes just 45 minutes to make. Lobster, oysters, shrimp, and scallops are coated with an elegant vinaigrette featuring crème fraîche, shallot, and fennel, then broi...

"Halibut is one fish that roasts up really nicely," says 2004 F&W Best New Chef Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-drive...

When making sheet-pan pizza, bring the dough to room temp before shaping. This ensures the gluten is relaxed and the dough doesn’t shrink from the pan edges.

In this recipe, cookbook author and food writer Klancy Miller pairs salmon with three vegetables: brussels sprouts, red bell pepper, and red onions. Everything is drizzled with a simple, flavorful hoisin-based sauce, ...

Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrup...

"The brilliant thing about this recipe is that you can cook it all in one skillet," says Klancy Miller. "The key is adding each ingredient at the right time so that everything cooks without burning."

A stellar homemade spice blend amps up the flavor of this super simple one-pan meal. You cook the pork chops in a cast-iron skillet until they're blackened, then remove them from the skillet to cook the beans and spin...

This brothy, aromatic seafood dish from chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina, weaves steamed clams with traditional New Orleans creamed oysters. It's hearty but not heavy, and the winter ...

With whole pink peppercorns and fennel seeds, this simple braise is gently perfumed and aromatic with fresh spring flavors inspired by the braised fennel at Red Hook Tavern in Brooklyn, New York, from chef Allison Plu...

The secret to this casserole is the layer of creamed spinach in the middle. It adds richness to the dish, as well as a nice contrast to the crispy, crunchy Tater Tot top.

Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing th...

Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the e...

Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl of chili perfect for game day with friends.

A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.

In this classic recipe, Johanne Killeen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans...

Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyi...

Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes.

Marcela Valladolid's vegetable-packed pozole uses mushrooms for earthy heartiness without the meat.

Just a tablespoon of Kwame Onwuachi's Pepper Sauce brings plenty of heat and tenderizing flavor to this braised pork shoulder. As the pork simmers, it becomes richly seasoned, perfect for eating with rice or leftover ...

Savory lamb, salty olives, and the warm spices in ras el hanout are balanced by sweet butternut squash, apricots, and a touch of honey for this tagine.

Prepare Croatia’s most prized dish, peka, over an open fire, in an oven, or with a charcoal grill — all in one pot.

For a weeknight when speed is key, whip up this one-pot pasta. It's inspired by Greek ingredients like whole cherry tomatoes, briny olives, salty feta cheese, and fresh mint and oregano, and it makes a satisfying meal...

Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect agai...

A soothing hot pot is the perfect excuse to set out ingredients and casually dine at the table. Although this recipe can be executed at the stove, donabe hot pot is traditionally prepared on a portable burner at the t...

Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Feel free to cook...

This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing.

Legendary chef Jacques Pépin's beef stew recipe with wine is a celebration of cozy French fare. You'll need a full bottle of dry red wine to make the delectable sauce.

At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices is served with impossibly flaky roti for sopping. In this reci...

Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. Poblano chiles add a mild, vegetal heat and slight ...

Beef brisket is the most common latke pairing during the Jewish Festival of Lights. But for those looking to eat less red meat, or who simply want to switch up their holiday main-dish game, try braising chicken in a t...

Mexican chorizo, fire-roasted tomatoes, and chipotles add bold, smoky flavor to this weeknight-friendly beef chili recipe.

This hearty Soto Ayam, an Indonesian soup, served at Diana and Maylia Widjojo's restaurant Hardena in Philadelphia, is the perfect one-bowl meal. The fragrant soup, filled with juicy chicken and delicate vermicelli no...

This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon, and white wine to create a rich sauce.

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Rea...

Pre-salting the lamb (the longer the better) will deepen its flavor and increase moisture and tenderness in the meat. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gre...

Fragrant lemongrass and galangal add brightness and balance to the savory-sweet sauce that coats tender pork belly. Searing the pork in batches ensures the meat browns while the fat renders.

Starchy, slightly sweet plantains are a natural addition to winter squash. Here, New York chef JJ Johnson simmers both, along with canned chickpeas, in coconut milk that’s steeped with aromatics. The result is cream...

This simple lemon orzo chicken dinner is one of Nigella Lawson's favorite meals to cook at home.

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.

Cacio e pepe is a Roman pasta dish prized for its simplicity. Our Mad Genius culinary director, Justin Chapple, puts a spin on the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta,...

Pre-seasoning the pork belly with salt not only flavors the meat itself, but creates a crispy crust, while dry white wine helps balance the richly fatty meat. Save rendered fat for searing vegetables or making onion c...

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

A stir fry recipe I developed to satisfy a family of garlic lovers.

Chicken Française made with lemon juice, egg, butter, and garlic. C'est magnifique!

Cooked and cooled rice is seasoned with curry paste and dusted with a generous coating of rice flour then fried until über-crunchy at Thai restaurant Night + Market. The dish originated in Laos.

A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.

The classic Japanese snack is easier to make than you might think.