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Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.
4.4
(4.44)
Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.
4.3
(4.28)
Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.
4.5
(4.48)
Easy
Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.
4.3
(4.33)
Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.
4.4
(4.44)
Quick
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.
4.5
(4.52)
Easy
This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)
Quick
The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.
4.4
(4.41)
The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.
4.5
(4.5)
Quick
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
4.6
(4.55)
A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
3.7
(3.67)
Easy
Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.
4.3
(4.25)
Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.
4.0
(4.2)
Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.
4.0
(4.08)
Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end.
4.3
(4.28)
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
4.0
(4.11)
Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.
4.6
(4.6)
Easy
For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.
4.0
(4.11)
This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
4.0
(4.22)
This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.
4.6
(4.6)
Easy
This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.
4.5
(4.5)
Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.
4.5
(4.47)
Quick
Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)