Chicken marinated in a rich curry paste, then grilled or roasted until deeply charred and tender. Bold Indian-inspired flavors, weekend-worthy effort.

Trust me, the bread makes all the difference. Find a baker you trust, and I really mean trust, before making this.

Wild rice and green lentils tossed with roasted chicken and sumac-roasted tomatoes in a hearty hash. A one-pan weeknight dinner with serious depth.

Pork tenderloins stuffed with sausage and apple, wrapped in bacon, and finished with a bright apple-Riesling pan sauce. A proper special-occasion roast.

Classic chicken cacciatore — bone-in breasts braised low and slow in a tomato-olive sauce. An Italian hunter's stew worth keeping in regular rotation.

Orecchiette tossed with ground pork, briny capers, and white wine in a quick, savory pan sauce. An Italian-American weeknight pasta that earns its place.

Crispy, herb-packed falafel made from dried chickpeas — never canned. The technique is everything, and this recipe doesn't cut corners.

My opinions on fusion might be changing because of this. Chinese and Central American works just fine, apparently.

Brunch is much easier when you just throw a bunch of stuff in a pan and bake it.

Not that there is any reason to dislike traditional pesto, but just in case you're feeling adventurous.