Simmer

Quickly cooked-down Sungold tomatoes give fresh marinara vibes to this low-key summer pasta.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Quick cooking shrimp is a summertime savior.

In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.

Smashed white beans bring so much creaminess, you don’t even need dairy.

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Even we can't believe how creamy it is.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Potatoes covered in cheese is never a bad thing.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

This fun, citrusy cocktail snack is for olive lovers only.

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

That bag of lentils in the back of your pantry is in for a major glow-up.