Vegetable

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

We're going all in on alliums.

White? Sweet? Spanish? Which type of onion is the right one to use for what? Allow us to explain.

Don't cry over sliced onions.

Just remember: cool, dark, and dry.

Finally, directions you can understand.

An easier route to golden-brown onions.

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Level up your weeknight fish routine with a crispy, flavor-packed crust.