This week, Chef Elana strove to take the elegant pork chop to comfort-food status by glazing it in sweet and sticky sauce. The pork is pan-seared in a blend of soy sauce, garlic, ketchup, and a little lime, which helps caramelize the chops as they ...Source

We’re of the mindset that the more garlic the better, especially when it comes to chicken. In this sensational one-pan meal, tender chicken breasts are pan-seared then roasted with a summery squash sauté. Savory pan drippings serve as the base for a flavorful oregano sauce ...Source

All the flavors of Korean barbecue in a taco? Yes please! In this past favorite, bell peppers and onion are marinated in spicy gochujang, soy sauce, sesame oil, and sugar, then sautéed and piled high atop warm flour tortillas. Combined with seared beef, crisp Boston ...Source

In this simple, filling, and comforting dish inspired by the classic Italian combo of sausage and broccoli, Chef Andrea’s pairing butterfly-shaped farfalle with sweet sausage and pan-seared broccoli. Butter and white wine, hit with plenty of Parmesan cheese, give this dinner a rich creaminess you’ll ...Source

When it comes to Chinese takeout, we’re all about Szechuan-style pork in garlic sauce. So, we decided to recreate it, pairing seared, sliced pork chops with a sauce of soy, sambal chili paste, garlic, and super-tingly Szechuan peppercorns. Blistered green beans and a side of ...Source

Crunchy, fresh, and pretty fun to eat, lettuce wraps are the perfect vessel for all types of delicious fillings. In this recipe, ground beef is sautéed with garlic and ginger, then tossed in a sauce of hoisin, Sriracha, and fragrant cilantro. Jasmine rice, infused with ...Source

In this repeat recipe, we're applying the rave-reviewed technique of our beloved chicken Milanese to pork chops. We pound the meat to make it extra tender, then coat with panko breadcrumbs and pan-sear until crispy. Paired with a salad of little gem lettuce and tomato, ...Source

This past Plated hit was originally made with pork—you loved it so much, we brought it back with chicken, yet again! Known for its many layers of texture and flavor, Thai larb seamlessly pairs crisp lettuce and spicy seasoned meat in one of our favorite ...Source

This repeat favorite recipe never made it out of our kitchen during rounds of testing and tasting. A trifecta of roasted green chile, poblano, and tomatillo makes for a spicy-tangy salsa that's tossed with chicken and piled into warm tortillas. For toppings, choose from a ...Source

Inspired by the spicy, tingly Szechuan flavors we crave, we created our own take on a classic noodle dish, featuring ground pork and tender long life noodles. A sauce of Szechuan peppercorns and soy coats garlicky pork, spinach, and noodles, which are all garnished with ...Source

Seared SteakSource

Korean Beef BurritosSource

After sampling Filipino chicken adobo (from the Spanish adobar, meaning “to marinate”), Chef Elana was determined to recreate it as a Plated recipe. She subsequently tried four different variations to nail this repeat-hit recipe’s extremely flavorful, perfectly balanced marinade of salty soy, sweet agave, and ...Source

Stuffing meat before cooking is a popular technique in many European cuisines—it locks in moisture and boosts flavor. Here, we're butterflying chicken breasts and marinating them in a tangy-sweet herb sauce. They're stuffed with Italian Fontina cheese before getting pan-roasted to crisp, gooey perfection. Tender ...Source

Fettuccine, which means “little ribbons” in Italian, are a little wider than spaghetti, making them perfect for soaking up plenty of the creamy, cheesy sauce in this pasta masterpiece. Chicken thighs, pan-roasted with fennel, shallots, and white wine, are shredded, then tossed with the fettuccine, ...Source

This warm pot of ridiculously good orzo (tiny grain-shaped pasta) is one of our favorite dishes to share on frigid days. Slowly simmered risotto-style, this pasta is combined with hearty Brussels sprouts, locally sourced shiitake mushrooms, thyme, and onion for a rich, creamy meal that’s ...Source

The appearance of this fragrant stir-fry in your life signifies it’s high time you call it quits with your takeout joint. Thinly sliced steak is sautéed with springtime produce like green garlic, sugar snap peas, and flowering chives with their delicate edible flowers. Served over ...Source

Drop your phone and whip up this Chinese menu favorite instead—minus the restaurant grease. Roasted chicken is tossed in a sweet and salty glaze made of soy sauce, hoisin, honey, and Sriracha for a little heat. Garlicky broccolini and a handful of nutty sesame seeds ...Source

Garlic Shrimp SpaghettiSource

After encountering a particularly fantastic version of this classic Thai dish at a New York restaurant, Chef Elana just had to incorporate it into the Plated menu. Soy-marinated steak is seared to prime tenderness, then served over peanut noodles and fragrant herb salad. This dish ...Source

A match made in pasta heaven, orecchiette is tossed with Italian sausage, salty cheese, beefsteak tomatoes, and yellow squash. Italian for “little ears,” orecchiette are the perfect shape for scooping up nutty brown butter sauce, sage, and a sprinkling of pecorino cheese. Fair warning: Your ...Source

This recipe’s all about take-in. Yes, you read that right. It’s our lighter, summery version of the Chinese takeout classic, complete with juicy seared steak, roasted broccoli, and a stir-fry of red pepper, ginger, and scallion. Finished with an umami-packed drizzle of soy and oyster ...Source

This streamlined version of bibimbap—a Korean dish of crispy rice loaded with sautéed veggies and an egg—is one of Chef Suzanne’s favorite foods. Traditionally served in a sizzling hot clay pot, this past favorite gets an easy-breezy makeover that skips the heavy-duty stoneware, making it ...Source

Chinese moo shu, or mu shu, typically wraps thin pancakes around pork and veggies, with hoisin and scallion as customizable garnishes. This chicken version is packed with sautéed cabbage, garlic, ginger, and a trio of mushrooms. The filling's tossed in a soy-hoisin sauce, then wrapped ...Source

Maybe it's because our chefs openly aspire to be nonnas (or nonnos), but we are always in the mood for homemade red sauce. This rustic dish, a Popular Recipe, pairs crisp, pan-seared chicken and roasted potatoes with sun-dried tomatoes and tender spinach. A splash of ...Source

Crispy chicken, crusted with breadcrumbs and fried until golden, is ubiquitous throughout many cuisines. Here, we’re drawing inspiration from our favorite Mexican flavors, pairing the chicken with a salsa of roasted poblano and bell peppers, tossed in an oregano and red wine vinaigrette. A side ...Source

Bò lúc lac is a popular Vietnamese dish of beef stir-fried in a salty-sweet sauce, served over lettuce, and finished with lime—its Western name, shaking beef, refers to the wrist motion used to quickly brown the meat in a wok. Inspired to remake a classic ...Source

Known for its many layers of textures and flavors, Thai larb seamlessly pairs crisp lettuce and spicy seasoned meat in one of our favorite salads. In Chef Suzanne’s take, pork is simmered in lime and soy sauce, then tossed with fresh mint, basil, and scallion. ...Source

We’re big fans of submerging chicken in marinade, even for a little while, before cooking—especially if it’s tangy, creamy yogurt, which is easily balanced with fragrant spice. For Chef Michelle’s Persian-inspired dinner, tender, yogurt-marinated chicken is dredged in cardamom, garlic, and coriander, then seared until ...Source

This Popular Recipe was inspired by a menu item Chef Elana frequently orders at one of her favorite Thai restaurants in New York. Unanimously winning the seal of approval from the Test Kitchen, this comforting meal gets its depth from tender chicken simmered in creamy ...Source

This past Plated hit was originally made with pork—you loved it so much, we brought it back with chicken, yet again! Known for its many layers of texture and flavor, Thai larb seamlessly pairs crisp lettuce and spicy seasoned meat in one of our favorite ...Source

Sesame NoodlesSource

This ain’t your average chicken and veggies! In this early fall meal, chicken breasts are pan-roasted, making for crispy, crackly skin and tender meat. They’re served with zucchini and carrots sautéed in an aromatic mix of herbs and white wine, then topped with a bright ...Source

In our experience, we know you pretty much can’t go wrong with a perfectly seared steak and roasted vegetables. In this repeat hit, a classic meat and potatoes dinner turns elegant with a Plated favorite side dish: melted leeks. Leeks are slowly braised in butter ...Source

We’ll be the first to say it: We love a culinary mashup. Here, we’re combining two of our favorite desserts, bread pudding and monkey bread, in a custardy, pull-apart treat that’s totally irresistible. Cubes of brioche are soaked with pecans in vanilla custard, then baked ...Source

Sesame-Scallion BeefSource

If you love the aromatic flavors found in Cajun cooking, you’re in luck. Here, Chef Taylor is tackling a southern Louisiana classic: dirty rice. Named after the layers of color the rice gains by adding aromatics and spices, the dish typically features chicken liver or ...Source

This hearty chicken dinner feels like fall in all the ways, from the use of apple cider vinegar in the marinade to a side of hearty, seasonal dinosaur kale and mustard greens. Lemon, oregano, and rosemary add even more flavor to the chicken, which gets ...Source

Growing up, Andrea and her siblings would call this weekly dinner staple "freckles" because she thought that the chives were actually freckles that had fallen off of her face, right onto her plate. Adorable, huh? In this Popular Recipe, crispy breaded chicken is roasted in ...Source

Ever been torn between stir-fry and noodles? We’ve got a solution: yakisoba. The classic Japanese dish typically features meat, vegetables, and wheat noodles in a sweet and salty sauce; for a twist, our version swaps in tender spaghetti squash. It’s tossed with ground beef and ...Source

Peanut–Thai Chili ChickenSource

When it comes to Chinese takeout, orange beef is hard to beat, combining crispy meat and spicy-sweet glaze—but Chef Andrea’s homemade version has us ditching delivery. She sears steaks until medium rare, rather than the traditional battering and frying method, for a lightened-up flavor. They’re ...Source

One of our kitchen proverbs: The road to happiness is paved with meatballs. This much-loved repeat-favorite dish is making a comeback for Valentine’s Day, so you can easily impress your date—or get them in on the meatball-rolling fun. Start with a mix of beef, shallot, ...Source

This week, Chef Giuseppe was inspired to combine two of his favorite Vietnamese dishes: bún, a rice noodle salad served with sweet-sour dipping sauce, and bánh mì, a hearty, meat-filled sandwich with fresh herbs and pickled vegetables. Ground beef is blended with fish sauce, coriander, ...Source

We couldn't resist bringing back a comforting American spin on an Italian preparation. In this Popular Recipe, thin and crispy breaded chicken cutlets are paired with homemade creamy honey mustard—our more elegant take on the classic fried chicken dipping sauce, whose cayenne kick you can ...Source

Inspired by her undying love of Peruvian cuisine, Chef Michelle dreamed up this one-pan chicken dinner that doesn’t skimp on bold and bright flavors. Chicken thighs are seared to lock in moisture, then roasted atop rice in a fragrant broth infused with cumin and paprika. ...Source

Soy and hoisin make the perfect salty-sweet glaze for chicken and tender long life noodles in this supremely flavorful dinner. The dish is topped with Sriracha powder–laced cashews, scallions, and crisp pea shoots, ensuring a serious bit of crunch in every bite. ...Source

We love lettuce wraps for their versatility, not to mention, they’re so much fun to eat. Chef Michelle based this recipe on Taiwanese three-cup chicken, a classic dish made with soy sauce, rice wine, and sesame oil. Here, we’re cooking ground chicken in a soy-mirin ...Source

Beef Noodle BowlsSource

Tacos are the perfect blank slate—endlessly customizable, simple to prepare, and always a crowdpleaser. Here, we’re filling flour tortillas with roasted soy-glazed chicken thighs, pickled shallot, and crisp Boston lettuce. Toasted peanuts and cilantro add even more flavor and texture to this sensational meal. ...Source

We never tire of pesto pasta—there's something about perfectly al dente noodles tossed in a blend of fresh basil, olive oil, and Parmesan that we just can't turn down. In this repeat recipe, hearty whole-wheat penne is coated in a creamy white wine–pesto sauce, a ...Source

We're all about the convenience and ease of a casserole, with one particular requirement: layers of flavors and a variety of textures, to keep every bite interesting. In this crowd-pleasing recipe, we drew inspiration from Southwestern tamale pie, which layers seasoned beef, Cheddar and Monterey ...Source

This hearty, comforting meal is ideal for brunch or dinner. We get rave reviews for our cheesy, quick-cooking grits, so this time we’re whisking them with classic yellow Cheddar for a melty, comforting side for medium-rare steaks. To balance the rich flavors, we’re serving it ...Source

Inspired by his love for spaghetti and meatballs, here, Chef Giuseppe sought to create a version with Chinese flavors. Chewy long life noodles are tossed with tender scallion-laced pork meatballs, along with shredded carrots, red cabbage, and pickled ginger for crunch. Everything’s coated with a ...Source

Stirring lime juice into sour cream is our favorite quick and easy hack for crema, the popular Mexican condiment. Here, we add a little cilantro before drizzling the sauce over crispy-skinned, pan-roasted chicken, and rice studded with more of the fresh herb. On the side, ...Source

Prosciutto and Pea FarfalleSource

Spice up taco night with this inside-out version of the specialty. Here, crisp Boston lettuce leaves are stuffed with ancho chile–spiced beef, bell pepper, diced tomatoes, and black beans to channel smoky, spicy Tex-Mex flavors. For the crunchy tortilla element we crave, the corn tortillas ...Source

We love a good twist on steak and potatoes, so tonight, we’re going Greek. Inspired by a classic side dish, tangy lemon potatoes are roasted to perfection in a rich, buttery broth and finished with fresh parsley. They’re a match made in heaven for medium-rare ...Source

These crowd-pleasing beef bowls are light on prep time and easy on the cleanup so you can spend less time in the kitchen and more time around the dinner table. Simply slice the scallions, crush the garlic, and peel the ginger (or enlist a kitchen ...Source

We can never turn down saucy peanut noodles, so when Chef Michelle suggested using them as a bed for glazed pork, we were over the moon. She marinates pork chops in a sweet and salty blend of soy sauce, honey, and rice wine vinegar, then ...Source

Some of our most popular meals come from combining our favorite dishes in the Test Kitchen (because sometimes you can't choose and, therefore, must have both). In this Popular Recipe, it's a mashup of pounded and pan-seared chicken paillard plus Caprese salad, the classic Italian ...Source

Primavera, the Italian word for spring, refers to the medley of spring vegetables in this pasta dish. We’re using spinach, sweet peas, and sugar snap peas for lots of green. The fresh spaghetti cooks in a couple minutes, just in time to simmer the Parmesan-cream ...Source

Creamy tomato sauces are a Test Kitchen favorite, and this Indian butter chicken is the answer to our cravings. In this Popular Recipe, chicken is marinated in yogurt and tikka masala curry paste for extra tenderness, then finished in the oven and tossed in the ...Source