The perfect no-cook dish for last-minute summer dinners.

Homestyle chicken soup with freshly dropped noodles. Warm, cozy, and full of classic flavor—just like grandma used to make.

Asian-inspired chicken with soy sauce, ginger, and vegetables. Slow-cooked for tenderness and served over rice or noodles.

Traditional kulfi is a dense, almost chewy, frozen treat that dates back to the 16th century in India. It takes hours of vigilant simmering and stirring to reduce milk down to a quarter of its volume. As you probably suspect, this recipe is not traditional kulfi.

Traditional cacio e pepe relies on practice and patience, and vigorous tossing—a technique well worth mastering, but maybe not tonight—to make a smooth sauce. Dry, grated cheese and starchy pasta water don’t inherently gravitate toward one another—the wrong heat, timing, moisture, or position of Mercury can send the sauce into dry and clumpy misalignment. But, as chef Tony Kim has discovered, a swirl of miso, butter, and chicken stock do no such thing—they love melding together. “The emulsification process pretty much happens on its own,” Kim wrote when he published this recipe in Lucky Peach in 2016. They also happen to make an incredibly delicious, noodle-coating sauce that does a very fine impression of a creamy, cheese-based one. And there’s a good chance they’re all waiting for you in your kitchen now.

One-Pot Brownies With A Secret Superstar Ingredient for Extra Fudginess.

Excerpted with permission from Dorie Greenspan's Everyday Dorie:

This is my favorite thing to eat a big bowl of on a drafty, winter weeknight (yes, oversized pajamas are involved). Consider it less of a recipe, and more of an idea for how you can get a cozy, warming bowl of green curry and noodles on the table quickly. (Stock up on curry paste.) This is my favorite version, with deeply seared mushrooms, soft butternut squash, and sauce-soaked broccoli stalks, but you can't go wrong with most vegetables or proteins here. Feel free to mix up aromatics, too—the important ones are already in the curry paste, so anything you want to sauté up front is just creating flavor upside. Don't stress if you forget to grab scallions—feel free to swap in a diced onion. The oversized pajamas are also optional, but highly recommended.

I've been making these potatoes for years and love to serve them with slow-roasted Greek chicken. The olives mellow out with the long roasting time.

Traditional Mexican stew with hominy, pork, chicken, and red chile broth. Rich, hearty, and perfect with toppings like cabbage, lime, and radish.

Tender pork chops cooked with apples, peaches, or pineapple for a sweet-savory blend. A comforting dish with a delightful fruity twist.

Quesadillas are a quintessential back-pocket recipe you can pull out when a dinner emergency strikes. But as much as we all love Tex-Mex, it’s nice to have a change of pace sometimes. One run-of-the-mill day, I came up with these Florentine-inspired quesadillas. They’re stuffed with whatever chicken you have on hand (from the local rotisserie or from your freezer stash) and made healthier with plenty of spinach and artichoke hearts. Cream cheese and Parmesan create a melty inside to contrast with the crisped outside. You can tailor them to even the pickiest eaters (trust me, I have a few). If you have persnickety little ones, too, just pull out the artichoke hearts. And yes, you can keep those extra artichokes all to yourself!

Tender venison in a creamy mushroom sauce, served over noodles or rice. A wild twist on classic stroganoff, slow-cooked to perfection.

Meet my new favorite go-to weeknight dinner. It's saucy, flavorful, fresh, and it comes together in about half an hour. I developed these chicken and lettuce wraps while on Whole 30, so they fit that bill if you need 'em to. Or, feel free to swap the toppings for anything you like—crispy rice would be wonderful. So would almost any herb, pickle, or thinly sliced vegetable. Winner, winner, braised-chicken-thigh dinner.

Sure, we can technically call these granola bars because they’re made of oats and nuts and cut into rectangles, but in practice they’re more like the crumbly top layer of a fruit crisp, made into a sandwich cookie. And despite their hunky granola-like ingredient list and a near absence of technique, they have the lightness of a fine, sandy shortbread cookie. I suspect this is due to the unusual addition of flour and a little more butter than usual, and because pastry chef Karen DeMasco really knows what she’s doing.

When friends come over at the last minute, I pop open a few cans and jars to make this back-pocket salad. What might seem like a cop-out to dried bean devotees, members of Artichoke-Turners Anonymous, and captains of the health patrol is actually a damn good dish that comes together in minutes and requires zero time at the stove. It’s also an important reminder that while fresh vegetables are best, eating vegetables of any kind is important. Plus, these preserved products pass my pantry purge test with flying colors. The key to reviving them is not holding back on lemon, so squeeze on even more than you think you’ll need.