Basically

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

We're going all in on alliums.

White? Sweet? Spanish? Which type of onion is the right one to use for what? Allow us to explain.

Beans cozy up with spring alliums and plenty of olive oil.

The bottom of your pan is flat, so why isn’t your whisk?

Level up your weeknight fish routine with a crispy, flavor-packed crust.

Read this before you crack!

These light and eggy cheese puffs are channeling your favorite bar snack.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

That’s a big claim—and we’re defending it!

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

How to buy it, how to cook it, and when to press it (plus what to do when you absolutely don’t have time for that).

The satisfying chew of mochi + tofu’s soft quiver.

Five very good reasons to always keep silken tofu around.

Hiyayakko is joyful, decadent, endlessly customizable, and no-cook too.