Bon Appétit

Rethink comfort food with kimchi—a type of spicy Korean sauerkraut—which makes this slow-cooked, tomatoey braise tangy, spicy, and deeply flavorful.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Enchiladas stuffed with richly spiced slow-cooked beef are the ultimate weekend cooking project.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

These richly-spiced enchiladas are a totally worthwhile weekend cooking project.

Smoked pork hocks don’t just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Why drink O.J. with your yogurt when you can mix it in?

If you can’t find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Roast salmon in a low oven for about 30 minutes while you whip together a quick tarragon potato salad and yogurt sauce to serve alongside.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!

Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Citrus segments get saucy in our play on duck à l’orange.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.