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Fregola With Charred Onions And Dill

Light but satisfying, this dish falls somewhere in between a salad and a side. Charring spring onions turns them smoky and slightly sweet, and lemony dill butter ties that flavor together with the fregola. Speaking of fregola, it’s type of small toasted pasta originally from Sardinia. It’s nuttier and heavier than regular couscous, but if you can’t find it, Israeli couscous is similar in size and a great substitute. Dish up this recipe with your favorite chicken entrée, and you’ll take dinner up a notch.

Golden Flaky Biscuits

Flaky biscuit lovers, this is the only (biscuit) recipe you’ll ever need. We tested a lot of different techniques to achieve superior flakiness. Many of them involved chilling or careful dough handling—so as not to overwork it—but the clear winner was the stacking method. Pat out the dough, cut it into quarters, stack and re-pat. Stacking the squares builds those unbeatable layers into the very architecture of the biscuit. Nothing else will do.

6 Creative Ways to Use Mustard Greens

Mustard greens are known for being peppery and pungent (it’s the plant’s seeds that are ground up to make our favorite condiment for pretzels and hot dogs). But when they’re cooked, they’re less bitter, adding just the right kick to vegetable soups or braised beans. And the leaves have about the same amount of fiber and iron as kale—enough to make even the queen of superfoods a little green with envy. 

Old Bay Cheddar Grits With Andouille and Tomatoes

The only thing we don’t like about this recipe is that we hadn’t thought to put Old Bay seasoning in grits before. These grits get a full cup of freshly grated white cheddar cheese, too, and are seriously creamy and flavorful. They make a wonderful base for a homemade ragout-like mixture of Andouille sausage, yellow bell pepper, blistered grape tomatoes, and a bit of melted butter to smooth things out. Andouille comes spicy or mild, so keep your eye on the packaging when you’re buying it. For dinner, serve this dish with a green salad and a simple vinaigrette.

Coriander-Crusted Tilapia With Brown Rice and Vegetables

It’s easy to eat healthy when it tastes as good as this dinner, which combines lean protein, vegetables, and fiber. Make sure you really dry off the tilapia before you add it to the skillet (use nonstick); an extra-dry fillet won’t stick, and it’ll get a gorgeous golden-brown crust on it. The coriander seasoning and lemon wedges for serving brighten the whole dish, and a side of leeks, carrots, and spinach adds gorgeous color. A generous portion of brown rice ensures you won’t finish the meal feeling hungry.

Chicken Thighs With Barley and Peas

This dish is the definition of homey and comforting. It’s inspired by the classic French comfort food dish chicken fricassee, which lands somewhere between a sauté and a stew. It’s typically a one pot dish in which chicken is simmered in a rich sauce with potatoes or noodles. This modern version uses barley instead, which amps up the fiber and texture. Peas and carrots offer lots of color and add sweetness to the meal. Make sure you take your time browning the chicken; the skin needs time to brown and get crispy in the skillet before you add broth.

Pinto Bean and Potato Chili

This mild bean and potato chili comes together in minutes, so save it for nights when you’re worn out but still want to feed the family something delicious, healthy, and homemade. Poblano peppers can vary in heat, so make sure you taste the dish as you’re cooking to adjust the seasoning to your liking. The process of lightly mashing the chili in the pot thickens the broth so the final results are stewy instead of soupy. A radish and cilantro topping adds a pop of color and nice fresh crunch. Complete the meal with tortilla chips or big hunks of toasted buttered cornbread.

French Toast Soufflé

Don’t let the name of this recipe intimidate you. Soufflés, especially this one, are much easier to pull off than you’d imagine. The one trick we really recommend is making sure that your mixing bowl is squeaky clean—any dirt or grease (from your fingerprints even) will prevent the soufflé from properly coming together. Other than that, follow the recipe and you’re golden. Oh, and don’t fear the fall: it’s really hard for the soufflé to fall prematurely in the oven. And once you take it out, it’s supposed to fall. We recommend serving this one with more warm maple syrup on top. Fancy brunch, anyone?