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This savory soup is just what you need in the depths of winter.

In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

You make a shrimp stock so that this decadent risotto (hello mascarpone) is bursting with shrimp flavor.

A punch fish stew with scallops and mussels and all the good things.

A stunning main and side all in one dish.

Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.

You’re essentially making a large chicken fat–doused crouton here, people.

Slow roasting fish cooks it evenly—and makes it hard to go back to cooking it any other way.

When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.

Rich, winter comfort food you didn't know you needed. But oh, you do.

Simone Tong's red-braised pork belly is a must-have on Chinese New Year. You can see why.

Because you need more pork and homemade hoisin sauce in your life.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.

A magical casserole recipe from Commander's Palace in New Orleans.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

Don’t skip the banana peppers! They provide a vinegary and spicy finish to this chicken recipe from Commander's Palace in New Orleans.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

These quick-cooking lamb chops make dinner feel instantly fancy.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

The sous vide steak is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving.

Add honey, soy sauce, and sambal oelek to your bag of pork belly and watch sous vide magic happen.