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When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp, not to mention gluten-free.

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon, tangy feta, tender salmon, and sweet spring vegetables.

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.

It truly doesn’t get any easier than this one-pot sensation.

During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

This easy steak dinner is made with only three ingredients, but is full of rich, satisfying flavor.

A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.