Easy

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Don’t call this compote jam, but it would be quite fine on toast.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

If you’ve never made posole, this is a good starter recipe.

Seek out a tortilleria if possible; it makes a difference.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Choose dates that are soft and pliable—even if that means pitting them yourself.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.