What to Cook

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 excellent

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.

Spicy Noodle Soup With Mushrooms and Herbs

Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan.

Creamy Cauliflower Pasta With Pecorino Bread Crumbs

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese.

Ricotta Dumplings With Buttered Peas and Asparagus

These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. It’s a truly excellent canvas for anything seasonal (asparagus and peas in the spring) so adjust as you like.

New Shrimp Louie (Poached Shrimp Salad)

In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal that can mostly be cooked in the same pot of boiling water.