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A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
4.0
(3.9)
Easy
Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.
4.0
(4.14)
Quick
Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
Quick
Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.
4.5
(4.49)
Easy
Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.
4.7
(4.74)
Quick
Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens.
4.3
(4.31)
Easy
Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.
4.4
(4.36)
Easy
This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.
4.5
(4.53)
Easy
Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner.
4.5
(4.48)
Easy
A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp.
4.3
(4.31)
Easy
You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.
4.5
(4.46)
Easy
This cream of broccoli soup (without the cream) gives the classic a run for its money.
4.0
(4.16)
Vegan
A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.
4.0
(3.86)
Easy
This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.
5.0
(4.75)
Easy
Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.
4.7
(4.66)
This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.
3.6
(3.57)
Quick
Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.
5.0
(4.76)
Easy
This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.
4.6
(4.56)
Easy
Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.
4.0
(4)
Easy
To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.
4.0
(4.21)
Easy
The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat.
3.4
(3.42)
Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.
3.4
(3.38)
Easy
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!
4.4
(4.38)
Vegan
Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.
4.0
(3.94)