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This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.
4.3
(4.34)
Easy
Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.
4.5
(4.47)
Easy
Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.
4.0
(3.91)
Quick
Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.
4.4
(4.44)
Quick
Two words: Lunch nachos!!!!
4.3
(4.26)
Easy
Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.
4.4
(4.35)
Quick
Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.
5.0
(4.84)
Easy
Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.
4.6
(4.56)
Easy
Pouring hot vinegar over raw vegetables makes a brightly flavored condiment that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.
5.0
(5)
Quick
This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
4.6
(4.64)
Easy
Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.
4.0
(4.14)
Quick
Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
Easy
Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner.
4.5
(4.48)
Easy
A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp.
4.3
(4.31)
Easy
Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
4.4
(4.38)
Vegan
A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.
4.0
(3.86)
Easy
Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.
4.4
(4.44)
Easy
When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.
5.0
(4.8)
Easy
You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.
4.5
(4.47)
Easy
Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.
4.0
(4.16)
Easy
This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.
4.0
(4.23)
Easy
Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.
5.0
(5)
Easy
Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.
4.7
(4.66)
Quick
Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.
5.0
(4.76)