Simmer

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

An easy, chile-spiked tomato salsa for all your taco needs. 

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

This soup coaxes big flavors from a short ingredient list. 

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. 

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.