It's That Simple
Nearly any vegetable can benefit from this classic Korean treatment.
Hana Asbrink
Chef Meherwan Irani on the two-ingredient mixture that makes almost everything taste better.
Sonia Chopra
Forget “love”: All you need is milk, acid, and salt.
Jarrett Melendez
Simmer kreplach in broth or crisp them and serve with mustard.
Hannah Selinger
They also make a great “I-definitely-did-NOT-forget-Valentine’s-Day” gift.
Lisa Ruland
The satisfying chew of mochi + tofu’s soft quiver.
Chihiro Tomioka
Hiyayakko is joyful, decadent, endlessly customizable, and no-cook too.
Katie Okamoto
Just because it comes packed in water doesn’t mean you can’t get it golden brown.
Sarah Jampel
Good for dinner at home now, great for (eventual) potlucks in the future.
Hana Asbrink
Some people think of them as vegetable pâtés or dips; I think of them as smearable salads.
Benjamin Kemper
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
These Italian vegetable fritters can be made from any kind of vegetable and baked, shallow-fried, or deep-fried.
Marianna Cerini
Nooch to the rescue.
Grace Kelly
The fastest route to making salty, fatty, cured salmon at home.
Amy Rosen
Golden on the outside, velvety in the center.
Zaynab Issa
Okay, it's basically a giant mozzarella stick.
Anna Gass
They look like truffles, but they're smoother, chewier, and more voluptuous.
Leticia Moreinos Schwartz
Hands down the best dish I ate in Japan.
Jarrett Melendez
The Thanksgiving equivalent of hair of the dog.
Grant Melton
Nadiya Hussein’s version requires only three ingredients (which is about all I have energy for).
Sarah Jampel
This holiday side is worth doubling.
Matt Horn
Fragrant, spicy, salty, and nutty, kitaba can be eaten on its own or used as the base for soups and stews.
Jessica Alves
This dish is loaded with garlic and bursting with umami.
Amber Lee
My grandma's simple sauce goes with practically everything.
Jenny Liao