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Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.
4.0
(4.13)
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)
Easy
This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)
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)
Quick
This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.
4.4
(4.4)
Easy
Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.
4.3
(4.25)
Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.
4.0
(4.2)
A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.
3.0
(3.18)
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
(4.28)
Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.
4.6
(4.6)
Easy
For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.
4.0
(4.11)
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)
Easy
This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.
4.5
(4.5)
Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.
4.5
(4.47)
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
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
This Hong Kong staple is the ultimate one-pot comfort food.
4.0
(4.18)
Easy
Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…
4.4
(4.35)
Easy
Crispy, bronzed potato patties and a fiery green sauce to dip them in.
4.5
(4.52)
Quick
Don’t rush the cooking process on this one. Moderate heat allows the cheese inside to fully melt without burning the outsides.
4.4
(4.4)
All the flavors of Eastern European cabbage rolls, but without the rolling.
4.4
(4.41)