Here’s What to Cook Every Night This Week (December 9 – 15)

Produce
One 2-inch piece ginger
1 pint baby bella mushrooms
5 sweet onions
18 garlic cloves
6 ounces spinach
3 small yellow onions
1 lime
1 avocado
1 small green cabbage
1 jalapeño
1 bunch scallions
1 bunch thyme
1 bunch chives
1 bunch basil
1 bunch parsley
1 large bunch cilantro

Meat
1 pound salmon
4 pounds boneless, skinless chicken thighs
8 ounces pancetta
2½ pounds boneless beef short ribs

Dairy
2 sticks unsalted butter
6 ounces shredded Gruyère cheese
16 ounces whole-milk ricotta cheese
6 ounces shredded mozzarella cheese
3 ounces grated Parmesan cheese, plus more for serving
Sour cream, for serving
Shredded white cheddar cheese, for serving
4 large eggs
8 ounces heavy cream (or coconut cream)

Grains
1 baguette
24 jumbo pasta shells
10 ounces Arborio rice
12 eight-inch flour tortillas

Canned and Packaged Goods
1 pint unsweetened soy or almond milk
8 ounces chicken broth
62 ounces beef broth
2 ounces brandy
24 ounces marinara sauce
Two 4-ounce cans chopped green chiles
60 ounces chicken stock
Two 14-ounce cans cannellini beans
4 ounces white wine
8 ounces crushed tomatoes
12 dill pickle spears

Pantry Ingredients: extra-virgin olive oil, miso paste, soy sauce, kosher salt, freshly ground black pepper, rice vinegar (or mirin), dried bay leaf, cumin, onion powder, dried oregano, gochujang, light brown sugar, garam masala, ground cumin, ground turmeric

Clams take a backseat to salmon for this umami-rich supper, which only requires 35 minutes in the pressure cooker. The recipe is also naturally dairy free; instead of traditional cream, you’ll use your favorite soy or almond milk in the broth.

Warning: Your home is about to smell heavenly. I love leaning on the slow cooker for seasonal soups (it sure beats manning the stove all night). Caramelizing onions would take forever in a pot, but with the help of the season’s signature appliance, you can do it in 25 minutes flat.

Crispy on the edges, tender on the inside and stuffed to the brim with ricotta cheese—yup, tonight’s dinner is an easy win, even with picky kids. Did I mention this recipe feeds six people in one fell swoop? Pass the Parm, please.

Juicy chicken thighs, canned cannellini beans and spicy green chiles make this cozy one-pot dinner equal parts soul-soothing and satiating. I’ll top my bowl with sour cream and hot sauce, but lime, cilantro, avocado and cheddar cheese are great garnishes, too.

Comfort food at its finest—and ready in a mere 25 minutes. Feed eight dinner guests with this decadent pressure cooker risotto that’s way less fussy than the traditional version. It requires a fraction of the patience, attention and stirring of the O.G.

I’m drooling over these sticky, spicy handhelds that beat your usual ground beef tacos by a mile. The pickle spears impart crunch and acidity to every bite, but you can substitute pickled julienned vegetables (like red onions) or kimchi if you’d prefer.

Believe it or not, the pressure cooker pulls this main off in just 20 minutes, making this recipe the ultimate antidote for the Sunday scaries. Once you brown the chicken in the Instant Pot, the rest is all hands-off, promise.