Parsley

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Too many turkey meatloaf recipes have resulted in a dry, uninspiring dinner. But soaking breadcrumbs in milk prevents the meatloaf from drying out as it cooks.

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

This is a great last-minute dinner.

Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

In this recipe, summer produce gets stuffed with spiced ground lamb and cooked in an oniony tomato sauce. Top it off with crispy garlic, herbs, and yogurt.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates.

This Northern Iranian dish traditionally features wild greens. This version is made with braised spinach, herbs, and eggs—and gets a vibrant boost of flavor from lime juice.

Tossing the tomatoes with lemon juice and fresh herbs intensifies their flavor.

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

A make-ahead Parmesan and panko crumble adds addictive savory crunch to this large-format holiday side.

Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it’s better. I’m not saying I randomly hobble myself, cruelty-cooking-show style, it’s just that it’s exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.