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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.

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

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

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Something very special happens when you give winter squash the coq au vin treatment.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.