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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
Quick
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
5.0
(5)
Quick
Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.
4.0
(4.17)
Quick
Potatoes covered in cheese is never a bad thing.
5.0
(5)
Quick
Crunchy, creamy, and chewy, this salad is a textural masterpiece.
5.0
(4.88)
Easy
Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.
It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
4.3
(4.33)
Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.
5.0
(5)
Quick
Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.
4.5
(4.48)
Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.
4.4
(4.36)
Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.
4.4
(4.37)
Quick
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.
4.6
(4.64)
Easy
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.
4.7
(4.73)
No need to fight over the last falafel—this sliceable one is big enough for everyone.
4.0
(4.17)
Easy
Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.
4.7
(4.69)
Rich, beefy short ribs and sweet, meltingly tender daikon radish are a classic pairing in this umami-packed soup.
4.6
(4.63)
Easy
Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons.
4.6
(4.58)
Vegan
Easy
That bag of lentils in the back of your pantry is in for a major glow-up.
4.3
(4.27)
A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
5.0
(5)
Vegan
In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.
4.0
(4)
Easy
This meaty, cheesy one-skillet dinner boasts big beer hall energy.
4.0
(3.94)
Vegan
By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.
4.3
(4.27)
Vegan
Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.
4.4
(4.38)