EditorialSimmered kabocha squash with scallions, a recipe adapted from the blogger and cookbook author Cynthia Chen McTernan that calls for stir-frying and then quickly braising the mixture in broth, in New York, Oct. 28, 2018. (Andrew Scrivani/The New York Times)
EditorialStovetop chicken thighs with wilted greens and olives. Chicken thighs are more forgiving, making them a good choice for distracted cooks; the braising technique in this recipe by Colu Henry is better still. (Linda Xiao/The New York Times)