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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)
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)
This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
5.0
(4.78)
This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.
4.0
(4.2)
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.
4.7
(4.66)
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)
Easy
The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.
4.7
(4.72)
All we are saying, is give turnips a chance.
4.0
(3.75)
Quick
Cook a chicken burger in bacon fat, never look back.
4.0
(4.13)
Vegan
Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.
4.6
(4.56)