1. Whisk soy sauce, brown sugar, cornstarch, rice vinegar, sesame oil, garlic, ginger, and water until smooth.
2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 2–3 minutes, tossing once, until browned. Transfer to a plate.
3. Add remaining oil and broccoli. Stir-fry for 3–4 minutes until bright green and tender-crisp. Add 2 tablespoons water and cover for 1 minute if you prefer softer broccoli.
4. Return beef to skillet. Pour in sauce and toss for 1–2 minutes until glossy and thickened.
5. Serve immediately over rice and finish with sesame seeds and green onion.

1. Set out three shallow bowls: flour in the first, beaten eggs in the second, and panko, grated Parmesan, garlic powder, and Italian seasoning in the third. Season chicken with salt and pepper.
2. Coat each cutlet in flour, then egg, then Parmesan-panko mixture, pressing firmly so the coating sticks.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until deeply golden and cooked through to 165°F.
4. Whisk juice of the lemon with the remaining tablespoon olive oil and Dijon. Season lightly.
5. Toss arugula and tomatoes with the lemon dressing.
6. Serve chicken topped or accompanied by the arugula salad and shaved Parmesan.

1. Heat oven to 425°F.
2. Gently combine chicken, egg, panko, Parmesan, half the garlic, 1/2 teaspoon thyme, salt, and pepper. Form into about 16 meatballs.
3. Arrange on an oiled or parchment-lined sheet pan and bake 15–18 minutes, until cooked through.
4. Meanwhile, melt butter in a large oven-safe skillet over medium heat. Add onions and a pinch of salt. Cook 12–15 minutes until very soft and golden.
5. Add remaining garlic and thyme and cook 30 seconds. Sprinkle flour over onions and stir for 1 minute.
6. Gradually stir in broth, Worcestershire, and Dijon. Simmer 3–4 minutes until slightly thickened.
7. Nestle cooked meatballs into the onion gravy.
8. Sprinkle Gruyère over everything and broil 2–3 minutes until bubbling and golden.
9. Finish with parsley and serve with toasted crusty bread.

1. Heat oven to 425°F.
2. Add gnocchi, sausage, tomatoes, broccolini, and red onion directly to a large sheet pan.
3. Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss thoroughly.
4. Spread into a single layer, giving the gnocchi room to brown.
5. Roast 10 minutes. Toss, then roast another 10–12 minutes until gnocchi are golden, sausage edges caramelized, and tomatoes have burst.
6. Broil for 1–2 minutes for extra crispiness if desired.
7. Finish with Parmesan and torn basil.

1. Whisk miso, softened butter, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
2. Pat chicken dry and season lightly with pepper.
3. Heat avocado oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes without disturbing until deeply browned.
4. Flip and cook another 4 minutes.
5. Reduce heat to medium-low and add about two-thirds of the miso-butter mixture plus 2 tablespoons water. Turn chicken until glazed and cooked to 165°F.
6. Transfer chicken to a plate.
7. Add green beans to the skillet with 2 tablespoons water. Cover 2 minutes, then uncover and sauté until tender-crisp.
8. Toss beans with remaining miso butter.
9. Serve chicken and green beans over rice with sesame seeds and scallions.

1. Microwave diced potatoes with 1 tablespoon water in a covered microwave-safe bowl for about 4 minutes, until just beginning to soften. Drain well.
2. Heat olive oil in a large skillet over medium-high. Add potatoes and cook 4–5 minutes until browned and crispy.
3. Add ground beef and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
4. Cook 5–6 minutes, breaking beef into small pieces, until browned and potatoes are tender.
5. Mash avocado with Greek yogurt, lime juice, a pinch of salt, and 1–2 tablespoons water until creamy and drizzleable.
6. Sprinkle Monterey Jack onto each tostada, followed by the hot beef-and-potato mixture.
7. Top with lettuce, pico, avocado-lime crema, and cilantro.
8. Serve immediately while crunchy.

1. Bring a large pot of salted water to a boil. Cook tortellini about 1 minute shy of package directions. Add frozen peas during the final minute. Reserve 1/2 cup pasta water, then drain.
2. Place prosciutto in a large dry skillet over medium heat. Cook 2–3 minutes per side until crisp. Transfer to a plate.
3. Melt butter in the same skillet. Add garlic and cook about 30 seconds.
4. Add drained tortellini and peas. Increase heat to medium-high and leave undisturbed for 1–2 minutes so some tortellini develop golden edges.
5. Add spinach, lemon zest, lemon juice, Parmesan, and about 1/3 cup pasta water.
6. Toss vigorously until the Parmesan and pasta water form a glossy coating and spinach wilts.
7. Season generously with black pepper.
8. Divide among bowls and crumble crispy prosciutto over the top. Finish with more Parmesan and basil.