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S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

We tried this with a lot of different flours, but King Arthur was the best.

Sloppy Joes made of...tofu! This would also make a killer taco filling.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.