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The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.

In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.

This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

“Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to,” says Mister Jiu’s chef Brandon Jew.

Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.

Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.