Main

You need this spicy and deeply umami tiger bite sauce in your life.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

The classic reconsidered: less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

These sticky-salty-sweet pork steaks are a new summer grilling staple.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

Wings so crispy you won’t believe they were baked in the oven.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

Sardines are in their full glory in this umami-packed twist on Caesar.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.