Quick weeknight dinner

This recipe is wonderful for many reasons: A whole head of cauliflower caramelizes in a skillet before being simmered with heavy cream, black pepper, pecorino cheese, and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing...it’s all very dreamy. But really, it’s the pecorino breadcrumbs we’re here for, and that’s okay—they’re magnificent. A crunchy, oily, salty vehicle for more cheese and much-needed texture, they’re the ideal finish to a saucy pasta such as this, but please don’t stop there. Use them as tiny croutons to finish a Caesar salad or scatter them over the top of a pot of saucy beans. Once they’re in your life, you’ll never want to be without them.

Serve lettuce wraps family-style, and let everyone customize to their liking. If you’re not avoiding meat, this recipe also works just as well with ground pork.

This soup is for anyone who can’t decide between classic chicken noodle and Italian wedding soup. Ground meat speeds up the process without compromising on flavour.

This easy recipe is a riff on a Chinese dish from Shaanxi province. While it’s typically served with hand-pulled noodles, dried knife-cut ones—often found in Asian grocery stores—are also delicious.

A good roasted chicken isn’t just for Sundays. By splitting the chicken in half and laying it on top of a loose stuffing-like layer, you can have all the aromas and flavours of autumn in half the cooking time. What I like best about making this stuffing is that it’s not actually stuffed into anything. This allows the bread bits at the bottom of the roasting pan to toast up, adding a delectable caramelized crispy bite here and there when you eat this dish.