What to Cook

A Pot of Brothy Beans

Ring in the new year (or any day) with a big pot of brothy beans (yes, this recipe works with black eyed peas!).

Whole Fish With Soy and Citrus

For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. This method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat).

Quick Lamb Ragù

A simple sauce made with mostly pantry staples.

Lemony Chicken Soup With Fennel and Dill

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable.

Crispy Pork With Buttered Radishes

These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required.

Brown-Butter Salmon With Lemon and Harissa

More put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce.

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.

Braised Chicken Thighs With Tomatillos

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances.

Spiced Lamb Chops With Fennel and Cucumber

TIME — 30 minutes One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a good sprinkle of crushed fennel seed and plenty of black pepper adds

Chile-Butter Chicken With Vinegared Potatoes

A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too).

Chicken and Escarole Salad With Anchovy Croutons

Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing.