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Cheesy Mushroom, Corn, and Leek Frittata

On paper, two recipes for a vegetable frittata might look the same, but the difference between a sufficient recipe and a great recipe is in the quality of the instructions. This one in particular proves its worth. Using a can of creamed corn adds a shortcut to flavor in a five-ingredient dinner and saves the trouble of cutting kernels off the cob. Plus, reserving half the sautéed mushrooms and leeks to make a cheesy, broiled topping means the frittata won’t be rubbery—since texture is just as important as taste. Lastly, a great recipe teaches something in the making of it, and this sets a gold standard for frittatas.

Steak and Bitter Greens Salad With Crispy Potatoes and Lemon-Parmesan Dressing

To think that a delicious, flavorful dinner could come together with just five ingredients (in addition to salt, pepper, and olive oil) might make one wonder why cook complicated dishes at all? This is lighter than your average steak and potatoes meal, thanks to bitter greens, which are tossed with a lemony-parmesan vinaigrette. Note that the vinaigrette might taste too tart on it’s own, but when it’s tossed with the crispy potatoes and rich steak, it’s just right. Serve for a special family dinner, date night, or even company.

Eggplant Shepherd’s Pie

The wonder of cooking is that it can turn a pile of vegetables into something rich, satisfying and delicious. In this case, eggplant stands in for traditional beef in this hearty, vegetarian version of the comfort food classic. The filling is composed of eggplant, pearl onions, and carrots, topped with the traditional mashed potato topping. Even though this is a meat-free version, there’s no question that this pie will please all palates. Pair with red wine or a rich, dark beer for the perfect fall dinner.

Creamy Broccoli Pasta

The concept of sneaking veggies into a pasta dinner has long been marketed at parents of finicky children, but who are we kidding? Adults can need help packing vegetables into their meals, too. Broccoli is the base of this vibrant emerald sauce, which is silky smooth thanks to pasta water, which adds starchiness and body. The result is gorgeously green and richly delicious. Prep tip: If your broccoli has a long stem, use a vegetable peeler to take off the rough, outer layer. Since this sauce freezes well, you could also make a double batch and freeze half for later.

Crispy Chicken Cutlets

There are two kinds of chicken cutlets in the world—there are crispy cutlets and there are cutlets not worth eating. We’re here to talk about the former. This method for how to fry chicken cutlets will teach you how to do it right every time, resulting in a golden-brown crust on the outside and juicy chicken on the inside. The great news is that method is simple: You’ll start with chicken breasts, pound them until tender, and then coat with eggs and panko, a Japanese-style breadcrumb that is essential for maximum crispiness. Panko browns evenly, whereas a finer breadcrumb can burn or clump.

Broiled Arctic Char With Sesame-Ginger Mustard

Here are a few reasons why this recipe is likely to become a weeknight favorite in years to come: The grocery list comes to only five ingredients (not counting olive oil and salt and pepper). It all roasts together on just one sheet tray. Using the broiler not only means it’s an extra quick dinner, but the hot heat of the fire adds deep charred flavor to the scallions. And just one more reason: it all happens in under 30 minutes. Shopping tip: Look for fat fillets of fish so they don’t over cook in the time it takes to cook the scallions.

Sheet Pan Chicken Thighs With Salsa Verde

This chicken dinner is like the story of a rom-com: tacos (that taste like enchiladas) meet a short ingredient list, and the result is definitely happily ever after. In all seriousness, though, this easy dinner recipe is equally at home on taco night as it is for company. Or, add a pitcher of margaritas and some chips and guac and you’ve got a party. Even though it adds an extra pan to the dishpile, searing the chicken thighs makes for a golden-brown crust with amazing flavor and texture.

Polenta Pizza With Sausage, Swiss Chard, and Ricotta

Okay, technically polenta baked into an oval crust isn’t a pizza, but what’s the point of obsessing over titles when the result is a crazy delicious dinner, perfect for a party with friends or a cozy night on the couch? Sure, it’s a great alternative to pizza for gluten-free eaters, but the crispy toasted corn crust and cheesy sausage will win anyone with taste buds over. Shopping tip: Make sure to buy instant polenta, not the regular kind, otherwise it won’t cook enough to make firm crust.

Easy Pork Dumplings

Sure, you can order delivery with the click of a finger these days, but there’s something way more satisfying about learning to make your favorite foods yourself. The result in this case are crispy dumplings with a richly flavored filling, which you can either cook right away or freeze for when a craving strikes. Plus, you can make a double (or triple) batch of your own dipping sauce. Shopping tip: If you can’t find wonton wrappers at your day-to-day store, they’re likely to be at the local Asian supermarket.

Seeded Crunch Bar

File this recipe under “best of both worlds.” You’ve got a candy bar-like base of chocolate and rice cereal that’s then mixed with a hearty serving of protein- and fiber-rich chia seed and hemp seeds. The result is an easy, homemade twist on a store bought classic, perfect for tucking into school lunches, bringing on hikes, or breaking a piece off each time you pass through the kitchen. (We’ve all done it!) Adding just a little bit of fiber and protein to a sweet treat makes it easier to digest and helps avoid a sugar crash. Win win!