There are perhaps two universal truths that all of us (non-vegetarian) writers at The Kitchn share: a mutual love for flavorful, inexpensive chicken thighs and for rich, hearty braises. When the first is paired with the second, their powers know no bounds. And a braise might sound like more of a cold-weather meal, I really love the savory combination all year round — plus it's an easy one-pot dinner for weeknights. Here I added a plethora of bright bell peppers and sweet red onions to help shout "summer braise" from the rooftops.   

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner! 

As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you may never call for Thai take-out again.

Last year my friend Grace Young gave me what turned out to be the most useful gift of 2012: a wok, and a lesson in using it. We shared some in-depth cooking lessons from Grace last year, like how to buy and season a wok, and how to stir fry chicken. I've fallen in love with my wok, and I use it weekly to cook vegetables and supper dishes. So it was the first thing that came to mind when I saw reader requests this week for fresh recipes for lunches. 

Here's a non-Chinese twist on the stir fry that you can make in your wok or in a big sauté pan, with brown rice, snappy asparagus, and flavors of lemon and cashew. It's been my go-to dinner (and lunch) this week! 

When Cambria asked Faith and myself for some help coming up with a main course for her Spring Vegetarian Dinner Party for Six, at first we couldn't decide. Faith thought it should be creamy and green. Cambria wanted a vegetarian dish that wasn't just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings. Done and done. This recipe is a winner.

Hello! Erin from The Forest Feast here, bringing you the second recipe in my series of Farmers Market Feasts for the month of May. There is a fantastic little seasonal farmers market that recently began down the road from me in the mountains. I try to go every week, and I've been getting to know the farmers, which is fun! This week I picked up some green garlic and fresh basil to make a creamy avocado pesto.

One of the most exciting sections of the upcoming Kitchn Cookbook is the up-close-and-personal tours of ten kitchens. This week I revisited several of our subjects to do follow-up interviews. Bridget, who lives on New York's Upper West Side, has been an empty nester for over ten years and she's great at cooking for one. I asked her for some of her favorite homemade-for-one dishes and she immediately told me about a chicken dish with red onions and lemon that her daughter Zoe taught her. "There's something about red onions," she said, "I think they have drugs in them."

Making authentic Mexican food can sometimes feel out of my comfort zone, but after discovering delicious carne de puerco at a favorite local joint, I knew it was high time I try. Now that I know how easy it is to achieve this dish of tender pork smothered in a charred tomatillo sauce at home, I may never again need to "go out" for Mexican ever again.

Any trip to Texas will likely include an experience with chicken fried steak and Cholula hot sauce. Chicken fried steak (lovingly called CFS) is a southern classic, while Cholula hot sauce (introduced to the states here in Austin, TX) is a popular condiment that adds a Texas kick. See what happens when these icons get hitched in this new take on a Lone Star tradition.