14 occasions · 4504 recipes

Browse by occasion.

The same library sorted by the evening you are actually having: a weeknight, a crowd coming over, a holiday table, a hot afternoon.

Weeknight dinners are for the evening when you get home tired and still want a real meal on the table within 45 minutes. These recipes use o…

Make-ahead dishes pay you back on the night you cook least. Stews, braises, doughs and sauces often taste better after a day in the fridge, …

Party food has to survive a long table, a slow oven, and a car ride, and that shapes how it should be cooked. Dishes like jollof rice, chana…

Grilling is for the nights when you want dinner to taste like smoke, char, and a little bit of fire. This section gathers recipes from West …

Brunch food is meant for the slow hours between breakfast and lunch, when nobody is hurrying and the table fills with eggs, griddled breads,…

Dinner party recipes are for the meals that ask a little more of you and repay it at the table: a roast carried out whole, a dessert sliced …

Food that travels has to hold up without a kitchen, and that shapes everything about how it is made. Think of Nigerian puff puff, Indian alo…

Game day food has one job: keep a crowd fed for three hours without pinning the cook to the stove. That favors dishes that hold well, like c…

Christmas cooking is built for gathering, with dishes meant to be shared across a long table and often made days ahead. Cooking from scratch…

Thanksgiving cooking is about feeding many people well from one oven and a handful of burners, so the best recipes are the ones that reward …

Easter cooking marks the turn from heavy winter food to something greener and lighter: roast lamb, glazed ham, eggs in every form, spiced bu…

Iftar food has a job to do: break a long day's fast gently, then feed a table of tired, hungry people. That is why so many cooks start with …

Summer cooking is about keeping the kitchen cool and the table lively, and the best recipes here do it with very little heat. Salt your toma…

Winter cooking rewards patience more than skill. A braise or stew takes tough, cheap cuts and long, gentle heat and turns them tender, while…