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Easy
Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
Quick
A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.
5.0
(5)
Quick
This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.
4.5
(4.46)
Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.
4.3
(4.28)
Vegan
Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.
4.0
(3.83)
Easy
Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.
4.3
(4.33)
Quick
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.
4.5
(4.52)
Quick
This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”
4.7
(4.74)
The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.
4.5
(4.5)
Quick
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
4.6
(4.55)
A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
3.7
(3.67)
Quick
This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.
4.4
(4.4)
Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.
4.0
(4.2)
Easy
This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!
3.7
(3.67)
The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.
4.6
(4.64)
This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
4.0
(4.22)
Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end.
4.3
(4.3)
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
4.0
(4.11)
Quick
Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)
Easy
An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.
4.5
(4.45)
Easy
This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.
5.0
(4.75)
Easy
Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.
4.6
(4.56)
All the flavors of Eastern European cabbage rolls, but without the rolling.
4.4
(4.41)