Editor's Picks

Any variety of mango can be used for this recipe, as long as it’s perfectly ripe.—The Chatelaine Test Kitchen and Michelle Lucas Larving

There are more vegetables in this paella than you might find in a traditional recipe, making it a satisfying, one-pot meal. And don’t sweat the timing on the seafood: Let it cook in the liquid with the rice and remove it as soon as it’s done, adding it back in for serving. Achieving the crunchy layer of rice on the bottom of the pan, also known as the socarrat, takes some practice. You don’t have to aim for the socarrat on your very first try—remember that a perfectly cooked paella is always going to be better than a burnt one! — Eshun Mott

Resale sites are flush with vintage dinner sets right now—and I can’t stop buying them.

Logan Red Crow, from Siksika Nation, is one of the first women to professionally compete in Indian Horse Relay, a sport with deep roots in Indigenous culture.

Adding extra greens to dinner has never been easier. This versatile broccoli collection features frittata, hummus, soup, and more.