Dinner

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.

This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. 

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Chicken (and mushroom, and miso) soup for the soul

Satisfying, unfussy meals. What’s not to love?

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.