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We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! gochujang!) into a marinade and a glaze so no flavor goes to waste.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

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.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

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.

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.

Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.