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Warming Dinners for the First Full Week of February

These recipes will get you through the long, dark nights.

Senior Digital Food Editor

Our weeknight meals take less than an hour of mostly hands-off time, and many cook much quicker than that but may require constant stirring. On the weekends we like to try something different—recipes that cook long and slow, projects that get us using new ingredients and techniques, and menus to make entertaining a cinch. Be sure to join us every week for dinnertime inspiration


Related: See What We Cooked For Dinner Last Week


Monday: Loaded Baked Sweet Potatoes

No sour cream or cheese here. The baked sweet potatoes, seen above, don't need the dairy since they're loaded with peppery broccoli rabe and creamy cannellini beans. And though they take an hour to cook, there's just 15 minutes of prep, then the oven does the work.


Get the Loaded Baked Sweet Potatoes Recipe

stracciatella soup with kale and lemon served in grey bowl with bread and lemon on the side
Photography by: Lennart Weibull

Tuesday: Stracciatella Soup with Kale and Lemon

In the depths of winter, there's nothing better than a bowl (or two) of warming soup for dinner. Tonight try our quick-to-make take on the classic Roman stracciatella. Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg, and pepper, float in chicken stock. Kale adds heft.


Get the Stracciatella Soup with Kale and Lemon Recipe

thyme-and-sesame-crusted cutlets with copper cutlery
Photography by: Justin Walker

Wednesday: Thyme-and-Sesame-Crusted Chicken Thighs

Here's a new technique you'll be using again and again: turning a boneless, skinless chicken thigh into a cutlet. Of course, chicken cutlets can be used in endless ways but this recipe (which includes how to make the cutlet), with sesame seed-and-panko crusting, is really delicious. All you need to finish the meal is a light salad and some crusty bread.


Get the Thyme-and-Sesame-Crusted Chicken Thighs Recipe

saffron risotto shrimp peas
Photography by: Sidney Bensimon

Thursday: Saffron Risotto with Shrimp and Peas

Stir up a classic risotto tonight. This comforting meal is made with Italian short-grain rice cooked in chicken broth and wine, flavored with saffron (which also gives it the dish that pleasing golden color), and finished with shrimp and peas. Though the recipe calls for fresh peas, it's fine to use frozen.


Get the Saffron Risotto with Shrimp and Peas Recipe

Friday: Baked Rigatoni with Mini Meatballs

Here's how to do Friday night right: a five-ingredient pasta dinner starring sausage meatballs. It takes an hour to make and it's really worth it. Who doesn't love a baked pasta?


Get the Baked Rigatoni With Mini Meatballs Recipe

Lamb-and-Rice-Stuffed Cabbage
Photography by: Louise Hagger

Saturday: Lamb-and-Rice-Stuffed Cabbage

Traditional stuffed cabbage gets a tasty makeover: ground lamb, brown rice, pine nuts, dried currants, and fresh herbs are neatly folded into Savoy cabbage rolls and baked in a sweet-and-sour tomato sauce until tender and fragrant.


Get the Lamb-and-Rice-Stuffed Cabbage Recipe

massaman curry
Photography by: Bryan Gardner

Sunday: Massaman Curry

This rich, beefy recipe is not what you might expect from a Thai curry. Sure there is coconut milk but it's more like a subtly spiced beef-and-potato stew. Our recipe calls for chuck roast and using Massaman curry paste.


Get the Massaman Curry Recipe