Vegetable

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.

This cheesy layered casserole is the ultimate sweet-and-savory mash-up, thanks to ground beef simmered with sofrito and tomato, melty mozzarella, and fried plantains to top it all off. 

The combination of corn, soy, and butter is as delicious as it is classic. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here, the three come together along with pan-fried tofu, scallions, mirin, and sesame oil to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.

A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. In this version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. 

Tomato season is dead. Long live tomato season!

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

Trinidadian chickpeas and potato suspended in a delicious mash.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

My beloved grater dispatches vegetables in seconds.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

Cheese, butter, wine—name a more iconic trio.

Here’s everything you need to know.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream. 

Gumbo! Sinigang! Risotto!

This weekend is all about grillin’ and chillin’.

The zestiest chicken thighs, a peachy chaat, and more reader favorites from this month.