Dinner

Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

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 simple and refreshing Trinidadian chow made with pineapple or mango.

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

The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

An ultralight and puffy Thai omelet with crispy golden brown edges.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

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

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

In this recipe, spiced ghee becomes a rich poaching liquid that cooks shrimp to perfection.

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 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.

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

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.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.