Simmer

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.