The Kitchn Editors’ Go-To Recipes to Cook on the Weekend

One glance at the ingredient list and you’ll understand mafe’s appeal: It’s an ultra-comforting combo of peanut butter, tomato paste, and veggies. Serve it over a bowl of fluffy white rice, and you’ll be tempted to make it every week of winter.

Preparing this pork is simple, but giving it time to marinate is key: The flavors will build as the meat soaks up the sour orange juice overnight. To mimic the traditional experience of snacking on crispy skin, send the cooked pork to the broiler until it starts to caramelize.

When you swap the classic ketchup for zippy Korean gochujang, a new kind of meatloaf is born. The flavors are deeper, the glaze is spicier, and it might just be the first time you want to go back for seconds.

This recipe is everything you love about deep-fried chile rellenos, reimagined into a layered, big-batch casserole. It’s packed with poblano peppers, melty Monterey Jack, and cooked chorizo. To preserve its crispy edges, serve salsa on the side.

With its no-knead dough and no-cook sauce, this is the quickest, easiest path to sheet-pan focaccia pizza. Sandwiching the sauce between two layers of cheese prevents the pizza from getting soggy, and several dollops of ricotta secure its five-star status.

If there’s anyone who deserves a repeat win, it’s the queen of Italian cooking. Marcella’s Bolognese is the version Italians make in their homes — complete with whole milk instead of heavy cream and a trio of aromatics — so it’s also the only version we make in our homes.

This pasta isn’t just a smart way to work in veggies — it’s also a better way to enjoy mac and cheese, period. Broiling instead of baking significantly slashes cook time, and spreading it onto a sheet tray means way more surface area for coveted crunchy breadcrumbs.

Everyone’s perfect pot of chili looks a little different, which is why we’re offering up some guidelines rather than prescribing a strict set of rules. Whether you add ground meat or chuck roast, black beans or chickpeas, this recipe ensures it tastes exactly how you like it.

A beloved local-style food in Hawaii, salty-sweet shoyu chicken deserves a permanent spot in your rotation. This version uses less cooking liquid than most, resulting in a stickier, more flavorful sauce that perfectly coats the chicken and rice.

Cowboy butter is like compound butter — without the fussy rolling and slicing. Melting the ingredients together makes for a near-instant buttery dip, designed to be a dunker for steaks, veggies, and bread.

This nourishing, dairy-free stew is ridiculously satisfying, thanks to protein-packed lentils and chickpeas and sweet and tender squash. The combination of warming spices will make your kitchen smell incredible.