21 Kimchi Recipes To Fire Up Dinner Tonight

A jar full of kimchi is a beautiful thing. It sits in my fridge like a bright, orange beacon calling me to tangy, comforting bites—especially in this bitter cold. Salty, spicy, crunchy kimchi is the perfect solution for instant warmth and zip. The com…

A jar full of kimchi is a beautiful thing. It sits in my fridge like a bright, orange beacon calling me to tangy, comforting bites—especially in this bitter cold. Salty, spicy, crunchy kimchi is the perfect solution for instant warmth and zip. The complex, fermented flavors of cabbage, radishes, cucumbers, garlic (and just about any other vegetable you can think of) usually pack enough heat that I keep a glass of water nearby. Plus, it keeps for ages (some might argue forever), making it an ever-dependable dinner helper.

I’m more than happy to eat kimchi straight from the jar, but if you’re looking to add depth to rice bowls and noodle salads, or brightness to heavy stews and crispy french toast, here are 21 ways to use up that jar.

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4 Unforgettable Cooking Lessons We Learned in 2020

I think we can all agree that 2020 was a year we’ll always remember. None of us could have predicted how it played out, but all of us are looking forward to a clean slate come January. While we all experience setbacks and a fair share of tough times, t…

I think we can all agree that 2020 was a year we'll always remember. None of us could have predicted how it played out, but all of us are looking forward to a clean slate come January. While we all experience setbacks and a fair share of tough times, the year gave us some necessary time to reflect and work on ourselves.

Because of the circumstances, there has been such a dramatic shift in the way we carry out our daily routines, many of us have found ways to adapt. Unsurprisingly, this shift has made its way into our kitchens, and has all but transformed the way we've all been cooking. I recently talked with some chefs, cookbook authors, and passionate home cooks about how the past year has affected nearly every aspect of our lives. In our conversations, one thing was resoundingly clear: We all came out of the year with a new appreciation for the little things, and a focus on moving in a positive direction as we look ahead. With that in mind, here are the cooking lessons we'll take into 2021 and beyond.

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3 Hearty Winter Braises to Tackle in 30ish Minutes

(It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight won…

(It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, three hearty, wintry braises that don't need to simmer all day on the stove.


Braising may bring to mind tough cuts of meat like short ribs, lamb shanks, and pork shoulder that slowly simmer away for hours until meltingly tender. It’s a mostly hands-off cooking technique perfect for a Sunday afternoon of puttering around the house doing chores, or cozying-up with a blanket and a movie.

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We Asked 25,000 Home Cooks for Their Trustiest Weeknight Dinners

This month, our Cookbook Club has been busy cooking through three books: our popular vote, Essentials of Classic Italian Cooking by Marcella Hazan; our moderator pick, POLPO: A Venetian Cookbook (Of Sorts) by Russell Norman; and our bonus year-long boo…

This month, our Cookbook Club has been busy cooking through three books: our popular vote, Essentials of Classic Italian Cooking by Marcella Hazan; our moderator pick, POLPO: A Venetian Cookbook (Of Sorts) by Russell Norman; and our bonus year-long book, Six Seasons: A New Way With Vegetables. But in between all that pasta and pizza and Parmesan-smothered eggplant, members are also cooking all sorts of weeknight wonders.

Curious to learn from their vast wealth of cooking know-how, I asked the club to share their go-to, trustiest weeknight dinner recipes. They chimed in with hundreds of tried-and-true dishes—and we’re sharing 25 of our favorites to help inspire you:

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The Most Memorable Chicken Recipes Always Have Vinegar

As someone who develops and tests recipes for a living, it’s literally my job to describe how and why certain flavor pairings work. Usually, that’s a relatively attainable task, but sometimes, when faced with this particular why? I can’t think of a bet…

As someone who develops and tests recipes for a living, it’s literally my job to describe how and why certain flavor pairings work. Usually, that’s a relatively attainable task, but sometimes, when faced with this particular why? I can’t think of a better answer than: Just, because!

Think about pork and brown sugar. And seafood and butter. And beer and sausage. And of course, chicken and vinegar. They just…work. These combinations have been around for a long time, in countless cuisines, yet are also constantly revived in new recipes.

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10 Indian Instant Pot Recipes for Rich, Comforting Flavor Fast

“My son Mark learned to cook with a [stovetop] pressure cooker when he was nineteen years old,” Urvashi Pitre writes in the introduction to her forthcoming book, Instant Pot Fast & Easy (Houghton Mifflin Harcourt, January 2019). “I still remember t…

"My son Mark learned to cook with a [stovetop] pressure cooker when he was nineteen years old," Urvashi Pitre writes in the introduction to her forthcoming book, Instant Pot Fast & Easy (Houghton Mifflin Harcourt, January 2019). "I still remember the day he mastered four different dishes in one day. Now, Mark is scary-smart, this is true, but it's also true that pressure cookers are not that complicated."

Pitre—aka the "Butter-Chicken Lady," per New Yorker contributor Priya Krishna—is probably one of the smartest people I've ever talked to; she's a scientist by day and a cookbook author by night. From a single 30-minute phone conversation with her, I learned more about pressure cooking than I have reading about it for years in cookbooks, online, or even in my own kitchen tinkering with my little 3-quart Instant Pot, the electric pressure cooker Pitre also uses for her recipes. In these 30 minutes (about the time it takes for her Instant Pot butter chicken to come together), she expressed her frustration at all of the Instant Pot recipes out there that make you sauté first, when science shows a simple dump-and-cook would do.

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Crispy One-Pan Salmon With Spicy Creole Cream Sauce? Heck Yes.

We’ve partnered with Hood®, makers of great-tasting, high-quality cream made from real Hood Milk, to share the weeknight dinner we’ll be making all fall long and beyond: one-pot crispy salmon with a velvety Creole cream sauce (thanks, Hood Heavy Cream!…

We've partnered with Hood®, makers of great-tasting, high-quality cream made from real Hood Milk, to share the weeknight dinner we’ll be making all fall long and beyond: one-pot crispy salmon with a velvety Creole cream sauce (thanks, Hood Heavy Cream!) that makes the dish sing.


“Bam!" I’ll never forget the iconic expression Emeril Lagasse made every time he added garlic, cayenne pepper, or a splash of rum to dishes on his classic Food Network cooking show, Emeril Live.

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A Sticky, Peanutty Tempeh to Win Weeknight Dinner

“The first time I watched the sky bleed tones of orange and red as the sun set over the sea in my father’s home town of Kupang, Timor,” Coconut & Sambal author Lara Lee writes, “it struck me as a moment of coming home—but to a place I had never bee…

“The first time I watched the sky bleed tones of orange and red as the sun set over the sea in my father’s home town of Kupang, Timor,” Coconut & Sambal author Lara Lee writes, “it struck me as a moment of coming home—but to a place I had never been before.”

Growing up in Sydney with an Australian mother and a Chinese-Indonesian father and grandmother instilled in Lee a sense of longing for home—wherever, whatever that may be—at a very young age. As an adult, she began cooking professionally, and that back-of-mind longing quickly evolved into a front-of-mind mission:

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Crispy Chicken Thighs With Garlic & Artichokes Are a Weeknight Win

We’ve teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan …

We've teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan chicken thighs—roasted to golden-crisp goodness in the Miele M Touch Convection Oven—a winner, winner.


Back in culinary school, learning how to “turn” (aka clean and trim) an artichoke was considered an essential part of the core curriculum. One day in class, Jacques Pépin—world-renowned chef and one of the deans of my school—was mulling about the kitchen, watching and critiquing everyone’s form. I prayed that he wouldn’t look my way, but he pulled up right beside me.

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Our 31 Coziest Fall Pasta Recipes

The moment fall is declared, I immediately begin to crave pasta—and only pasta—for every meal. There’s something about the holy union of carbohydrates, creamy sauces, and earthy autumnal vegetables (hey squash, hello mushrooms, good to see you cauliflo…

The moment fall is declared, I immediately begin to crave pasta—and only pasta—for every meal. There's something about the holy union of carbohydrates, creamy sauces, and earthy autumnal vegetables (hey squash, hello mushrooms, good to see you cauliflower) interspersed with zingy cheese and sausage and subtle threads of nutmeg that make autumn the ideal season for pasta consumption.

Fall pasta dishes are just cozy, which I know is a much-overused term, but if the word cozy were ever to be manifested as a pasta, it would for sure be a cool-weather one, full of bubbly cheeses and vegetables and a few woody herbs. Possibly a brassica or two. No matter what they contain, fall pasta dishes must be warm, they must be hearty, and, above all, they must be deeply satisfying.

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