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Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta—usually super-delicate angel hair—and is painstakingly and exquisitely plated. I’ve doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.

Cuban pulled pork—or lechon asado—meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis.

Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, this chicken stew produces a heady effect. If you can’t find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.

Meatloaf needs no introduction, but this one gets kicked up a notch with the Chinese-inspired flair of fresh ginger, scallions, and a hoisin sauce glaze. It's delicious and so simple to make.

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Keep frozen shrimp in your freezer and a few staples like rice and coconut milk on hand and you can whip up this one-pot dinner any night of the week.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

A quick dip in a simple marinade spiked with garlic and cayenne makes for grilled skirt steak that's tender and flavorful. While the steak rests, grill cherry tomatoes and toss with blue cheese for a warm side salad.

This stick-to-your ribs vegetarian dinner is a snap to make: Just hit the prepared pasta section of the grocery store for the gnocchi, roast some eggplant (do this step ahead, if you want), add marinara (store-bought is fine), and top with mozzarella.

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.

You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.