Ariel Knutson

Soup definitely counts as dinner if you serve one of these satisfying sides with it.

While I sometimes bring previously hot leftovers from dinner to work, these dishes don’t always taste amazing when reheated in the microwave. The answer, of course, is to bring a lunch that doesn’t need reheating in the first place. And happily for us all, there’s a slew of options for delicious cold lunches I can put together the night before. Always remember, your cold lunches don’t need to mean boring sandwiches or measly salads. You deserve better than that.

Now that it’s spring it’s time to change up your snack game. The promise of warm weather requires that you ditch your hearty snacks and try something fresh, something you could never get in a vending machine: dip! These lighter dip options like grilled guacamole and spicy hummus with lime and jalapeño will pair perfectly with cold, crunchy spring vegetables or your favorite tortilla chip.

When in doubt, deviled eggs are always a good place to start.

Three cheers for cookie season.

This week we’re talking about recipes that define a decade, starting with the 1960s. Made more popular in the last few years from Mad Men, the recipes of the 60s are defined by strange chicken dishes, the continued domination of Jell-O and other fluff desserts, cocktail party appetizers like onion dip (seen above), and of course anything Julia Child. Some of these recipes remain relevant in recent decades, but they will always have a strong history in the 60s.

Why let it wilt in your fridge when there's pickle-brined chicken and ranch quick bread to be had?

Not sure what to make this year? We've got you covered.

Not sure what to make this year? We've got you covered.

Go ahead, name a better duo.

It tasted like an Oreo? But with dough? An Ore-DOUGH?

The recipe comes from Barefoot Contessa at Home, and it feels peak Ina with its everyday extravagance.

Have you fallen in love with turmeric yet?

From the perfect chocolate chip cookie, to tomato egg drop soup, here are the recipes that some of our favorite cooks made over (and over) again.

We talked with Mely about the reader favorite recipes from her cookbook, the grocery store she goes to for all her favorite Mexican ingredients in Texas, and the five recipes she makes on an average weeknight.