Vegetable

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

A #MeatlessMonday recipe you’ll want to serve with a steak knife.

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer with spring vegetables for a seasonal warm salad.

So much more crispy topping per bite than your standard pasta casserole.

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.