15 Ina Garten Fall Dinner Recipes for Weeknights & Guests

Fall cooking is all about dinners that fill the house with good smells and bring everyone to the table. This collection is inspired by Ina Garten’s approach to home cooking, where simple techniques and great ingredients turn familiar dishes into something you’d be proud to serve to anyone.

Some recipes are quick enough for a busy weeknight, coming together in one skillet or on a single sheet pan, while others are slow braises and roasts made for weekend guests. Many can be prepared ahead and reheated, so you spend less time cooking and more time around the table.

1. Perfect Roast Chicken with Fall Vegetables

A whole chicken stuffed with lemon, garlic and thyme roasts on a bed of carrots, fennel, onions and potatoes, so dinner and sides come out of the oven together. The vegetables soak up all the pan juices, and the skin turns beautifully crisp and golden.

Servings: 4

Total time: 1 hour 45 minutes

Ingredients

• 1 (4- to 5-pound) roasting chicken
• 1 tablespoon kosher salt, plus 1 teaspoon for the vegetables
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 2 tablespoons unsalted butter, melted
• 4 carrots, peeled and cut into 2-inch chunks
• 1 large fennel bulb, cut into wedges
• 2 red onions, cut into wedges
• 1 pound small potatoes, halved
• 3 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C). Remove the giblets and pat the chicken very dry inside and out.
2. Season the cavity generously with salt and pepper, then stuff it with most of the thyme, the lemon halves and the garlic. Brush the outside with the melted butter, sprinkle with the 1 tablespoon salt and 1 teaspoon of the pepper, and tie the legs together with kitchen string.
3. In a large roasting pan, toss the carrots, fennel, onions and potatoes with the olive oil, the 1 teaspoon salt, the remaining 1/2 teaspoon pepper and the remaining thyme sprigs. Spread in an even layer and set the chicken on top.
4. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the juices run clear and the thickest part of the thigh registers 165°F (74°C) on a food thermometer.
5. Transfer the chicken to a cutting board, cover loosely with foil and let rest for 15 minutes. Stir the vegetables in the pan juices and return them to the oven if they need more color.
6. Carve the chicken and serve with the roasted vegetables.

2. Braised Short Ribs

Bone-in short ribs braised low and slow with vegetables, tomatoes and rich beef broth become meltingly tender and deeply flavorful. They’re even better made a day ahead, which makes them ideal for entertaining.

Servings: 6

Total time: 3 hours 30 minutes

Ingredients

• 6 pounds bone-in English-cut beef short ribs
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 2 yellow onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 garlic cloves, smashed
• 3 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon light brown sugar
• 6 sprigs fresh thyme
• 2 bay leaves
• Chopped fresh parsley, for garnish
• Mashed potatoes or polenta, for serving

Instructions

1. Preheat the oven to 325°F (165°C). Pat the short ribs dry, season with the salt and pepper and dust lightly with the flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches for 3 to 4 minutes per side, until deeply browned. Transfer to a platter.
3. Pour off all but 2 tablespoons of fat. Add the onions, carrots and celery and cook over medium heat for 10 minutes. Add the garlic and tomato paste and cook for 2 minutes.
4. Stir in the crushed tomatoes, broth, vinegar, brown sugar, thyme and bay leaves, scraping up the browned bits. Return the ribs and any juices to the pot, nestling them into the liquid, and bring to a simmer.
5. Cover and braise in the oven for 2 1/2 to 3 hours, until the meat is fork-tender and falling off the bone, well past 145°F (63°C).
6. Transfer the ribs to a platter. Skim the fat from the sauce, discard the thyme and bay leaves and simmer the sauce on the stovetop for 10 minutes to thicken. Return the ribs to the sauce, garnish with parsley and serve over mashed potatoes or polenta. To make ahead, refrigerate the ribs in the sauce overnight, lift off the solidified fat and reheat in a 325°F (165°C) oven until hot throughout.

3. Chicken Pot Pie

Tender chicken, carrots, peas and onions in a creamy herb sauce under a flaky puff pastry crust make the ultimate cozy weeknight dinner. Starting with a store-bought rotisserie chicken keeps it quick without sacrificing flavor.

Servings: 6

Total time: 1 hour 10 minutes

Ingredients

• 5 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves
• 4 cups shredded cooked chicken (from 1 rotisserie chicken)
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 sheet frozen puff pastry (about 9 ounces), thawed in the refrigerator
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a large ovenproof skillet or saucepan over medium heat. Add the onion, carrots and celery and cook for 8 to 10 minutes, until tender.
3. Sprinkle in the flour and cook, stirring, for 2 minutes. Gradually whisk in the broth and cream and simmer for 3 to 4 minutes, until thickened. Stir in the salt, pepper and thyme.
4. Stir in the chicken, peas and parsley. If you are not using an ovenproof skillet, transfer the filling to a 2-quart baking dish.
5. Roll the puff pastry slightly larger than the dish, lay it over the filling and trim the edges, leaving a small overhang. Brush with egg wash and cut a few slits in the top.
6. Set on a baking sheet and bake for 30 to 35 minutes, until the pastry is puffed and deep golden and the filling is bubbling and registers 165°F (74°C) on a food thermometer. Let rest for 10 minutes before serving.

4. Roasted Salmon with French Lentils

Simple roasted salmon sits on a bed of French green lentils cooked with carrots, celery and leeks for a dinner that’s elegant and satisfying. The lentils can be made a day ahead, so the salmon is all you need to cook at the last minute.

Servings: 6

Total time: 1 hour

Ingredients

For the lentils:

• 3 tablespoons olive oil
• 1 leek, white and light green parts, cleaned and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 1/2 cups French green lentils, rinsed
• 4 cups chicken broth
• 1 bay leaf
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh parsley, chopped

For the salmon:

• 6 (6-ounce) skin-on salmon fillets
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the leek, carrots and celery and cook for 8 minutes, until softened. Add the garlic and cook for 1 minute.
2. Add the lentils, broth, bay leaf and salt. Bring to a boil, then simmer, partially covered, for 25 to 30 minutes, until the lentils are tender but still hold their shape. Drain any excess liquid, remove the bay leaf and stir in the butter, vinegar and parsley. Keep warm. The lentils can be refrigerated for up to 2 days and reheated gently.
3. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Place the salmon skin side down on the baking sheet, brush with the olive oil and season with the salt and pepper.
5. Roast for 10 to 12 minutes, until the salmon flakes easily and registers 145°F (63°C) on a food thermometer.
6. Spoon the lentils onto plates, top with the salmon and serve with lemon wedges.

5. Turkey Meatloaf

Ground turkey, slowly cooked onions and fresh thyme make a juicy, flavorful meatloaf with a tangy ketchup glaze that caramelizes in the oven. It’s easy enough for a weeknight, and the leftovers make excellent sandwiches.

Servings: 8

Total time: 1 hour 45 minutes

Ingredients

• 2 tablespoons olive oil
• 3 cups chopped yellow onions (about 2 large)
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup chicken broth
• 1 1/2 teaspoons tomato paste
• 2 1/2 pounds ground turkey (93% lean)
• 3/4 cup plain dry breadcrumbs
• 2 large eggs, beaten
• 3/4 cup ketchup, divided

Instructions

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a medium skillet over medium-low heat. Add the onions, thyme, salt and pepper and cook, stirring occasionally, for 10 to 15 minutes, until translucent but not browned. Stir in the broth and tomato paste, remove from the heat and cool to room temperature.
3. In a large bowl, combine the turkey, breadcrumbs, eggs and onion mixture and mix gently with your hands until combined.
4. Shape into a rectangular loaf on a parchment-lined sheet pan. Spread 1/2 cup of the ketchup evenly over the top.
5. Bake for 1 1/4 to 1 1/2 hours, until the center registers 165°F (74°C) on a food thermometer, brushing with the remaining 1/4 cup ketchup during the last 10 minutes.
6. Let rest for 10 minutes before slicing. Serve hot or at room temperature.

6. Skillet Chicken Thighs with Apples and Onions

Crispy-skinned chicken thighs share one skillet with sweet apples, onions and fresh thyme in a quick apple cider pan sauce. It’s a cozy fall dinner on the table in under an hour with just one pan to wash.

Servings: 4

Total time: 50 minutes

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, sliced
• 2 crisp apples, such as Honeycrisp, cored and cut into wedges
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 3/4 cup apple cider
• 1/2 cup chicken broth
• 1 tablespoon apple cider vinegar
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken dry and season all over with the salt and pepper.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the chicken skin side down and cook without moving for 8 to 10 minutes, until the skin is deep golden and crisp. Turn and cook for 2 minutes more, then transfer to a plate.
3. Pour off all but 2 tablespoons of fat. Add the onion and apples and cook over medium heat for 5 minutes, until lightly browned. Add the garlic and thyme and cook for 1 minute.
4. Add the cider, broth and vinegar and scrape up the browned bits. Nestle the chicken back into the skillet, skin side up, keeping the skin above the liquid.
5. Transfer to the oven and roast for 20 to 25 minutes, until the chicken registers 165°F (74°C) on a food thermometer.
6. Move the chicken to a platter. Swirl the butter into the pan sauce, spoon the apples, onions and sauce around the chicken and sprinkle with parsley.

7. Hearty Beef Stew with Root Vegetables

Chunks of beef chuck braise slowly with carrots, parsnips and potatoes in a rich, thick gravy for the kind of stew that makes a cold night better. A handful of peas stirred in at the end adds a pop of color and sweetness.

Servings: 6

Total time: 3 hours

Ingredients

• 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 3 tablespoons olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon apple cider vinegar
• 4 sprigs fresh thyme
• 2 bay leaves
• 4 carrots, cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 325°F (165°C). Pat the beef dry, season with the salt and pepper and toss with the flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 5 to 6 minutes, until well browned on all sides. Transfer to a plate.
3. Add the onions to the pot and cook over medium heat for 8 minutes, scraping up the browned bits. Add the garlic and tomato paste and cook for 2 minutes.
4. Return the beef to the pot and add the broth, vinegar, thyme and bay leaves. Bring to a simmer, cover and transfer to the oven for 1 1/2 hours.
5. Stir in the carrots, parsnips and potatoes, cover and return to the oven for 1 hour more, until the beef and vegetables are very tender; the beef will be well past 145°F (63°C).
6. Remove the thyme sprigs and bay leaves, stir in the peas and let stand for 5 minutes to warm through. Taste and adjust the seasoning, sprinkle with parsley and serve. The stew can be refrigerated for up to 4 days or frozen for up to 3 months.

8. Butternut Squash Risotto

Creamy arborio rice stirred with roasted butternut squash, parmesan and crispy sage is a cozy, elegant dinner that’s lovely on its own or alongside roast chicken. Roasting the squash while the risotto cooks keeps the timing simple.

Servings: 6

Total time: 1 hour

Ingredients

• 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 6 cups chicken broth
• 4 tablespoons unsalted butter, divided
• 1 shallot, minced
• 1 1/2 cups arborio rice
• 1/8 teaspoon ground nutmeg
• 1 cup freshly grated parmesan, plus more for serving
• 12 fresh sage leaves

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with 2 tablespoons of the olive oil, 1 teaspoon of the salt and the pepper on a rimmed baking sheet. Roast for 25 to 30 minutes, turning once, until tender and caramelized.
2. Meanwhile, heat the broth in a saucepan and keep it at a bare simmer.
3. Melt 2 tablespoons of the butter in a large heavy pot over medium heat. Add the shallot and cook for 3 minutes. Add the rice and stir for 2 minutes, until the grains are coated and lightly toasted.
4. Add the hot broth one ladleful at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Continue for 25 to 30 minutes, until the rice is creamy and tender but still slightly firm to the bite.
5. While the risotto cooks, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat and fry the sage leaves for 30 seconds to 1 minute, until crisp. Drain on paper towels.
6. Remove the risotto from the heat and stir in the roasted squash, remaining 2 tablespoons butter, parmesan, nutmeg and remaining 1 teaspoon salt. Serve right away, topped with the crispy sage and more parmesan.

9. Parmesan Chicken with Arugula Salad

Thin chicken cutlets coated in panko and parmesan and pan-fried until golden are topped with a bright, lemony arugula salad. It’s crisp, fresh and ready in about thirty-five minutes, which makes it perfect for a busy weeknight.

Servings: 4

Total time: 35 minutes

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 tablespoon water
• 1 1/4 cups panko breadcrumbs
• 1/2 cup freshly grated parmesan
• 4 tablespoons unsalted butter, divided
• 4 tablespoons olive oil, divided

For the salad:

• 5 ounces baby arugula
• 3 tablespoons good olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Shaved parmesan and lemon wedges, for serving

Instructions

1. Place each chicken breast between sheets of plastic wrap and pound to an even 1/4-inch thickness.
2. Combine the flour, salt and pepper in a shallow dish. Beat the eggs and water in a second dish. Combine the panko and parmesan in a third dish.
3. Dredge each cutlet in the flour, dip it in the egg and press it into the panko mixture to coat both sides.
4. Heat 2 tablespoons each of the butter and olive oil in a large skillet over medium heat. Cook 2 cutlets for 2 to 3 minutes per side, until golden and they register 165°F (74°C) on a food thermometer. Keep them warm on a rack in a 200°F (95°C) oven while you cook the remaining cutlets in the rest of the butter and oil.
5. Whisk the olive oil, lemon juice, salt and pepper in a large bowl, add the arugula and toss.
6. Place a cutlet on each plate, pile the arugula salad on top and finish with shaved parmesan and a lemon wedge.

10. Herb-Roasted Turkey Breast

A bone-in turkey breast rubbed with garlic, rosemary, sage and thyme roasts to juicy perfection in about two hours, without the stress of a whole bird. It’s an ideal centerpiece for a smaller Thanksgiving or a fall dinner party.

Servings: 8

Total time: 2 hours 15 minutes

Ingredients

• 1 (6- to 7-pound) bone-in, skin-on turkey breast
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon grated lemon zest
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, at room temperature
• 1 cup chicken broth

Instructions

1. Preheat the oven to 325°F (165°C). Place the turkey breast skin side up in a roasting pan.
2. Mash together the garlic, rosemary, sage, thyme, lemon zest, salt, pepper, olive oil and butter to make a paste.
3. Loosen the skin from the meat with your fingers and spread about half of the herb butter under the skin. Rub the rest over the outside of the skin. Pour the broth into the bottom of the pan.
4. Roast for 1 3/4 to 2 hours, until the skin is golden brown and the thickest part of the breast registers 165°F (74°C) on a food thermometer. If the skin browns too quickly, tent it loosely with foil.
5. Transfer the turkey to a carving board, cover loosely with foil and let rest for 15 minutes. Slice and serve with the pan juices.

11. Baked Rigatoni with Lamb Ragù

A rich, slow-simmered ragù of ground lamb, tomatoes, garlic and rosemary is tossed with rigatoni, topped with ricotta and mozzarella and baked until bubbling. Assemble it a day ahead and bake it when guests arrive for an easy, generous dinner.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 carrot, finely diced
• 4 garlic cloves, minced
• 2 pounds ground lamb
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 1 pound rigatoni
• 1 tablespoon kosher salt, for the pasta water
• 1 cup whole-milk ricotta
• 2 cups grated mozzarella (about 8 ounces)
• 1/2 cup freshly grated parmesan
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrot and cook for 8 minutes. Add the garlic and cook for 1 minute.
2. Add the lamb, salt, pepper, rosemary, oregano and red pepper flakes. Cook, breaking up the meat, for 8 to 10 minutes, until browned and the lamb registers 160°F (71°C) on a food thermometer. Spoon off any excess fat.
3. Stir in the tomato paste, then add the crushed tomatoes and broth. Simmer, partially covered, for 30 minutes, stirring occasionally, until thick.
4. Meanwhile, preheat the oven to 375°F (190°C). Cook the rigatoni in a large pot of boiling salted water for 2 minutes less than the package directions, then drain.
5. Toss the pasta with the ragù and spread in a 9-by-13-inch baking dish. Dollop with the ricotta and sprinkle with the mozzarella and parmesan. The dish can be covered and refrigerated for up to 1 day; add about 15 minutes to the baking time if it goes into the oven cold.
6. Bake for 25 to 30 minutes, until bubbling and golden on top. Garnish with basil and serve.

12. Stuffed Acorn Squash with Wild Rice and Cranberries

Roasted acorn squash halves filled with nutty wild rice, mushrooms, dried cranberries, pecans and herbs make a beautiful vegetarian main for guests. They’re festive enough for a holiday table yet simple enough for a Tuesday.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

• 3 acorn squash, halved through the stem and seeded
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 cup wild rice blend
• 2 1/2 cups vegetable broth
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 8 ounces cremini mushrooms, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh sage, minced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/2 cup freshly grated parmesan, divided
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Brush the cut sides of the squash with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and the pepper. Roast cut side down on a parchment-lined baking sheet for 30 to 35 minutes, until tender.
2. Meanwhile, combine the wild rice and broth in a saucepan, bring to a boil, cover and simmer for 40 to 45 minutes, until tender. Drain any excess liquid.
3. Heat the butter and remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook for 10 minutes, until browned. Add the garlic and sage and cook for 1 minute.
4. Stir in the cooked rice, cranberries, pecans, half the parmesan, the parsley and the remaining 1 teaspoon salt.
5. Turn the squash cut side up and fill generously with the rice mixture. Sprinkle with the remaining parmesan. The squash can be stuffed and refrigerated for up to 1 day; add about 10 minutes to the baking time.
6. Bake for 15 minutes, until heated through and golden on top. Serve warm.

13. Sheet-Pan Chicken Sausage with Fall Vegetables

Chicken sausages roast on one pan with butternut squash, Brussels sprouts, red onion and apples for a hands-off dinner that’s colorful and full of flavor. Prep takes about fifteen minutes, and the oven does the rest.

Servings: 4

Total time: 50 minutes

Ingredients

• 1 1/4 pounds fully cooked chicken sausages (about 6 links)
• 3 cups butternut squash cubes (1-inch)
• 12 ounces Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 2 crisp apples, cored and cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, divided

Instructions

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Toss the squash, Brussels sprouts and red onion with the olive oil, maple syrup, salt, pepper and half the thyme on the baking sheet. Spread in a single layer and roast for 15 minutes.
3. Add the apples and sausages to the pan, nestling them among the vegetables. Roast for 18 to 22 minutes more, turning the sausages once, until the vegetables are tender and caramelized and the sausages are browned and register 165°F (74°C) on a food thermometer.
4. Sprinkle with the remaining thyme and serve hot.

14. Chicken Chili

Roasted chicken breasts, sweet peppers, tomatoes, white beans and warm spices simmer into a hearty chili with plenty of texture. Serve it with all the toppings and let everyone build their own bowl.

Servings: 6

Total time: 1 hour 30 minutes

Ingredients

• 3 bone-in, skin-on chicken breasts (about 3 pounds)
• 1/4 cup plus 1 tablespoon olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 2 red bell peppers, diced
• 1 yellow bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 (28-ounce) cans crushed tomatoes
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/4 cup fresh basil, chopped
• Sour cream, grated cheddar, chopped scallions and tortilla chips, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Rub the chicken with 1 tablespoon of the olive oil, season with 1 teaspoon of the salt and the pepper and roast on a baking sheet for 35 to 40 minutes, until it registers 165°F (74°C) on a food thermometer. Cool, then discard the skin and bones and cut the meat into bite-size chunks.
2. Meanwhile, heat the remaining 1/4 cup olive oil in a large Dutch oven over medium heat. Add the onions and cook for 10 minutes, until translucent. Add the garlic and cook for 1 minute.
3. Add the bell peppers, jalapeño, chili powder, cumin, cayenne and remaining 1 teaspoon salt and cook for 1 minute.
4. Stir in the tomatoes, bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the chicken, beans and basil and simmer for 10 minutes more, until heated through. Taste and adjust the seasoning.
6. Serve hot with sour cream, cheddar, scallions and tortilla chips. The chili can be refrigerated for up to 4 days or frozen for up to 3 months.

15. Pan-Seared Steak with Mushrooms

A thick strip steak seared in a hot cast-iron pan and finished with garlicky sautéed mushrooms makes a special dinner in about thirty-five minutes. It’s just as fitting for a quiet weeknight as it is for a dinner with friends.

Servings: 4

Total time: 35 minutes

Ingredients

• 2 (1 1/4-inch-thick) boneless strip steaks (about 12 ounces each)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 4 tablespoons unsalted butter, divided
• 1 pound cremini mushrooms, sliced
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1/3 cup beef broth
• 2 tablespoons heavy cream
• 1 tablespoon fresh parsley, chopped

Instructions

1. Pat the steaks dry and season all over with the salt and pepper.
2. Heat a large cast-iron skillet over high heat until very hot. Add the oil, then the steaks, and sear for 4 to 5 minutes per side, until deeply browned and the center registers 145°F (63°C) on a food thermometer. During the last minute, add 1 tablespoon of the butter and spoon it over the steaks.
3. Transfer the steaks to a cutting board and let rest for 5 to 10 minutes.
4. Reduce the heat to medium and add the remaining 3 tablespoons butter to the skillet. Add the mushrooms and cook for 8 minutes, until browned. Add the shallot, garlic and thyme and cook for 2 minutes.
5. Add the broth and cream and simmer for 2 minutes, scraping up the browned bits, until slightly thickened. Stir in the parsley and any resting juices from the steaks.
6. Slice the steaks against the grain and serve topped with the mushrooms.