A bold, southwestern fusion dish featuring ancho chile–infused pasta with a creamy cilantro-tomatillo sauce. Smoky, spicy, and herbaceous—great for adventurous eaters who enjoy rich flavors with a little heat.

Crispy roasted potatoes tossed in tangy tomato sauce with garlic, herbs, and Parmesan. A hearty Italian side dish or a meatless main that brings comforting flavors and golden edges to the table.

Ground or diced lamb cooked with onions, garlic, herbs, and tomato sauce, tossed with pasta in one pan. Earthy, rich, and satisfying—a Mediterranean-style weeknight meal full of depth and spice.

Layered lasagna featuring tender broccoli, creamy ricotta, and marinara between sheets of pasta. A comforting vegetarian spin on the classic dish, full of cheesy goodness and veggie flavor.

Spaghetti tossed with creamy ricotta cheese, garlic, and herbs. Simple, comforting, and delicately rich—an easy weeknight pasta that feels indulgent without being heavy.

Ground or shredded beef combined with pasta and savory tomato-based sauce. A simple, filling, and satisfying dish that's easy to throw together and a staple in family kitchens.

Delicate angel hair pasta served with shrimp, scallops, and a light seafood sauce. Elegant and quick-cooking, this “of the sea” dish is packed with ocean flavor and perfect for special occasions.

This easy and quick pasta dish is a guaranteed way to get picky eaters to love their broccoli, just roast it with garlic and olive oil!

Serving: 1/6th, Calories: 323.4kcal, Carbohydrates: 56.8g, Protein: 13.4g, Fat: 8g, Fiber: 12g

Penne alla Vodka is a simple yet showstopping pasta dish. The creamy tomato vodka sauce comes together in less than 30 minutes and is bursting with flavor, resulting in a restaurant-quality dish easy enough to make on busy weeknights!

This is an easy side dish or appetizer that comes together in very little time, with very little effort. The burrata and roasted asparagus get topped with toasted hazelnuts, brown butter, lemon zest, and a sprinkle of Aleppo pepper for added heat. It’s great for dinner parties, especially during spring and summer months, or if you want something light to snack on with friends.

Cookbook author, podcast host, and journal editor Hetty McKinnon thought she'd ruined her hummus after accidentally dumping a whole can of chickpeas, juice and all, into the blender. But she decided to press on—and discovered a luscious, super-smooth texture she’d never seen in hummus before, all without peeling chickpeas or invoking baking soda.

Taylor ham aka pork roll is a New Jersey treasure. Salty, savory, and porky, sort of like Spam meets Genoa salami.

This trick will make any salmon better: grilled, roasted, pan-seared, broiled. In fact, it will make just about anything you want to eat better: meatballs, pasta sauces, popcorn—even ice cream—all with the same Microplane you use to grate cheese and lemon zest, and the umami-packed dried mushrooms that will keep almost-forever in your pantry. No pre-soaking the mushrooms, no pulling out (or cleaning) the spice grinder, just grating as casually as you’d sprinkle salt. Here, we’re using Marc’s trick on Sally Schneider’s Genius Slow-Roasted Salmon| New Window, with an extra tip for crisping the salmon skin from Food52 community member Lune, but feel free to use it far and wide.

“If you can’t find milkfish, I think [something] like branzino would be perfect. Any round fish, [like] black bass, is a great substitute."

Thank goodness for a new speedy pasta—especially one with a proper sauce that requires almost no cooking. As Heidi Swanson writes on 101 Cookbooks| New Window, “This is the best thing I’ve cooked with the least amount of effort in the past month.” I would have to agree.