Step 1 Whisk together 1⅓ cups whole-milk Greek yogurt, 2 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 garlic clove, finely grated, 1 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Taste sauce and season with more salt if needed. Set … Read more
Beets and goat cheese are a classic combination, but this salad is anything but retro. Shaved fennel (use a mandoline if you have one and reserve the springy green fronds for garnish) and hearty farro make it feel like a full meal. The creamy dressing swoosh on the bottom—here’s where the goat cheese comes in—adds … Read more
Classic chicken parm is hardly weeknight-friendly. Between breading the chicken, making a slow-simmered sauce, and assembling it all, it requires many steps yet still doesn’t feel like a complete meal on its own. A near-obligatory side of pasta requires a separate pot of water. This version ditches the breading in favor of a generous dusting … Read more