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Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

A modern take on your childhood sick-day soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

If you’re spice-averse, just leave the chiles out!

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

The secret ingredient for succulent chicken thighs? Humble mayonnaise, which encourages browning.

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Pork and beans—a match made in heaven.

We would eat pretty much anything topped with mashed potatoes.