If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

This versatile vinaigrette, inspired by Caesar dressing, is packed with anchovy, garlic, and lemon.

Easy, 10-ingredient vegan fried rice that's loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.

Hungarian lecsó is a vegetable dish of stewed tomatoes, peppers, and onions. It can be served as a side dish, an appetizer, or the main meal itself.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

This stir-fried rice isn't based on authentic Asian recipes. Rather, this and its leftovers are what I have come to rely on in my own home kitchen.

Fluffy, beautifully seasoned Mexican Red Rice (Arroz Rojo). With a whisper of coriander / cilantro flavour, this is tasty enough to eat plain. The key to fluffy rice is the right water to rice ratio, and don't use too much tomato paste otherwise the liquid gets too thick = gluggy rice. Makes just over 3 cups, once fluffed. Scale up recipe by using slider on Servings. See AUTHENTICITY note below. Recipe VIDEO below.

Here's how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.

Quince paste is delicious versatile and is excellent served with cheese, on crackers, spread on toast or sandwiches, served with breakfast, eaten plain as a sweet confection (and commonly rolled in sugar), served with meats, and is also used to stuff pastries and spread in cakes.

An untraditional formula for a better, more flavorful vinaigrette.

While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.

A crispy, crunchy, granola-like topping you can make on the stovetop featuring honey and cumin seeds. It goes well atop salads as well as your yogurt.

Feta, tomatoes, garlic, and chickpeas roast in olive oil until the tomatoes blister and soften, the feta becomes creamy, and the whole mixture is a dream to scoop onto flatbread.

This Korean inspired lentil dinner is easy, nutritious and sure to have you craving it on your weekly meal plan. A super flavorful quick sauce is simmered with lentils and seared mushrooms, and served over rice.

This is our best corn chowder recipe for summer that alternates between sweet and spicy. We cook fresh corn on the cob before adding milk and cream.

This nutty and fruity Catalonian sauce is best when you make it your own. You can serve your romesco sauce a million different ways: with roasted meats or grilled fish, with cooked or raw vegetables, on sandwiches, in soups, you name it.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. We simplified Wolfert’s steam-then-cook method and added toast and cheese for good measure. It’s the best way to use up a variety of herbs and greens that you might have in your crisper drawer. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

If you think the perfect, portable lunch doesn't exist, then think again, because this recipe is about to blow your mind. That's right, my Baked Salmon Sushi Cups are a delicious, on-the-go way to enjoy all of the flavors you love about sushi, but with a fun twist. These cups are loaded with tender salmon, sushi rice, and your favorite garnishes for an exciting take on the sushi bake trend. Plus, this recipe happens to be naturally gluten-free- woohoo!

This fantastic three-ingredient recipe for fig jam is ready for spreading in less than an hour. We're pretty sure you're going to want to smear it on everything.

These warm, crispy mushrooms are served on top of creamy labneh and best enjoyed with a carb vehicle of your choice to scoop everything up. (And don't worry if you don't have or like labneh—you could also use a thick-style yogurt such as Greek or Skyr). When you add the mushrooms to the dry pan, you might have a moment of panic thinking the pan is overcrowded, but push that aside knowing that they will shrink down, much like onions or spinach. The result will be crispy, golden brown mushrooms that will soak in the brightness of the lemon juice, the perfect foil to the earthy flavors of the olive oil and cumin.

This incredibly easy recipe yields tender, pan-fried fish fillets with a bright, caper-studded lemon-butter sauce.

This easy, adaptable lentil salad recipe is the answer to your question, "What can I make on Sunday night that will taste great on Wednesday?"

Inspired by Amanda Hesser's Summer Weekend Pasta, I wanted to come up with a fall weeknight pasta recipe with butternut squash for my favorite season.

Update your classic Chex mix recipe with the addition of chaat masala. The spice blend combines funky, salty, spicy, and tart flavors, transforming anything it's sprinkled on.

This savory, larb-esque ground pork makes for the ultimate all-purpose grain bowl topper.

I was inspired by the vinaigrette recipe in Heartburn, by Nora Ephron, to get back to making proper salad dressings. This is a doctored-up version of it that I've been making. Nothing groundbreaking, but solid.

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

This recipe for sesame tofu gets a boost from an unexpected by logical ingredient: tahini. The addition brings a richness to the nutty-sweet sauce.

The tastiest rice is seasoned sushi rice. It has vinegar, salt, and sugar added to develop a wide range of flavors, making it a dynamic counterpart to simple fish for a hassle-free weeknight dinner.

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

A ton of delicious appetizer dips for game day!

The flavors of eggplant parmesan – roasted eggplant, tomato, basil, mozzarella and parmesan – come together in a flaky gluten-free pie crust for portable deliciousness.

If you have any spinach skeptics in your life, this simple Korean side dish (banchan) will turn them into believers.

Take a garden fresh ingredient like asparagus paired with pancetta and you get snap, crackle, and crisp all in one bite. It's the best asparagus recipe!

These stuffed corn-masa cakes are the national dish of El Salvador—combined with a spicy vegetable slaw, they make a great appetizer or vegetarian main dish.

See how to make the classic chopped salad from Pizzeria Mozza with chef Nancy Silverton's genius recipe and tips from the chef herself.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.