Mains

Elegant. Easy. Inexpensive. Just three of the many reasons you're going to want to make this little keeper of a recipe over and over and over again.

Almost exactly like the classic Greek dish made with rice, lemon, and eggs. Except better. Not to mention healthier.

Tangy. Salty. Sweet. And satisfying as can be. Did we also mention healthy and on the table pronto?

We love this ham not just for its peachy keen glaze that's sweet but not too sweet but for the fact that the entire thing can be made in an Instant Pot (or pressure cooker) in less than an hour.

A playful riff on an Italian comfort food classic that calls for bite-size meatballs standing in for the usual meat sauce. Yet all the cheesy goodness of traditional lasagna remains unchanged.

A Chinese classic that you can make at home with fewer ingredients and less fuss than you'd ever imagine.

We've spent years seeking the perfect matzo ball soup. At last we found it.

All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.

Similar to gnocchi but ethereally airy, these gnudi are like little savory clouds of ricotta loveliness.

All the rich, creamy, comforting goodness of the Indian classic with a couple tweaks to make it more accessible to American grocery stores. Plus the convenience of being made in the slow cooker.

The words "orange chicken" used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

Experience for yourself why folks are calling this recipe for India's most iconic comfort food "heavenly" and "unbelievably tender and juicy" and "astounding."

Kefte translates to meatballs. And there are no shortage of different types in the Middle East. These are definitely contenders for BEST kefte.

Simple to make, kid-friendly, incredibly versatile, and essentially foolproof. Let's not forget to mention uber delicious. That's what we think of these easy skillet meatballs perfect for weeknights.

A Catalan dish consisting of a Moroccan-inspired marinade, a spoon-licking-good Spanish pepper sauce, and a cooling Middle Eastern cucumber-yogurt salad. Our sorta fusion food.

"Just like something Grandma made." "A great way to have chicken leftovers." "WONDERFUL!" That's what folks are saying about this soup.

Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.

Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don't call them difficult to make. So much easier to make than you'd ever imagine.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.