Sauté
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In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
4.0
(4.24)
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Add these addictive spicy chickpeas to your lunch bowl for a protein boost.
3.5
(3.54)
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“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
4.0
(3.82)
Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.
4.0
(4.1)
If you like Greek yogurt, you’ll love labneh, especially in this dish.
4.4
(4.44)
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4.7
(4.72)
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This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
4.0
(3.96)
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The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.
4.0
(4.24)
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Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.
4.0
(3.93)
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Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.
4.0
(4.1)
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Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.
4.0
(4.08)
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If you don’t have fennel, simply omit it and double the onion.
3.7
(3.73)
This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.
3.6
(3.56)
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Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette
3.7
(3.66)
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These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.
4.0
(3.82)
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4.0
(3.9)
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Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.
4.0
(3.86)
Easy
Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.
Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.
3.4
(3.41)
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Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.
3.4
(3.39)
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Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.
4.0
(3.9)