Cook What You Have

Agrodolce Acorn Squash

This roasted acorn squash gets instant, rich layers of tangy-sweet flavor from a quick glaze-like sauce based on the Italian agrodolce.

By Malcolm JacksonOctober 31, 2022

Curried Rice and Vegetable Soup

This mulligatawny-inspired veggie soup utilizes the powerful trifecta of aromatic curry powder, coconut milk, and jalapeño heat.

Stir-Fried Hoisin Chicken and Bell Peppers

Thick, savory-sweet, umami-rich hoisin sauce drives the flavor in this stir-fry that pairs snappy bell peppers with tender chicken breast. Be sure to slice the chicken crosswise, or against the grain, so the muscle fibers are short rather than stringy

By Calvin CoxOctober 31, 2022

Meringue Cookies with Salted Peanuts and Chocolate

Airy, melt-in-your-mouth meringues need no sales pitch; make them plain or try our three flavor variations, including salted peanuts and chocolate.

By Rose HattabaughOctober 31, 2022

Braised Sausages and Lentils with Parsley-Caper Relish

The classic combination of sausages and lentils make a satisfying meal on a cold winter day. There are many ways to prepare the dish; we use a skillet, start to finish. Dark-green French lentils du Puy, which hold their shape beautifully when fully co

By Rose HattabaughOctober 31, 2022

Cream-Free Tomato Bisque with Parmesan Croutons

Tomato soup and grilled cheese—all in one bowl, and far more flavorful.

By Courtney HillNovember 1, 2022

Gnocchi in an Instant

Potato flakes make for the most pillowy gnocchi- in just 30 minutes!

Vietnamese Rice Soup with Chicken (Cháo Gà)

Seasoned with modest amounts of garlic, ginger and fish sauce, our version of the Vietnamese soup cháo is built from simple, clean yet wholly satisfying flavors.

By Julia RackowOctober 15, 2019

Bacon and Red Wine–Braised Kidney Beans

The rustic French dish called haricots rouges à la vigneronne, or winemaker’s red beans, boasts rich, bold, beef bourguignon-like flavors. Our version, made with canned kidney beans, is quick and easy. Carrots and onion add sweetness to balance the ta

By Courtney HillNovember 7, 2022

Streusel-Topped Jam Tart

Low on time? This beautifully sugar-dusted jam tart is a breeze.

By Rose HattabaughNovember 8, 2022

Black Bean–Bell Pepper Salad with Coconut and Lime

This simple Caribbean-inspired black bean salad has a spicy-sweet brightness to match its festive appearance. Heating the beans so they’re piping hot when dressed helps them absorb seasonings as they cool so each forkful is flavorful. For ease, we use

By Rose HattabaughNovember 7, 2022

Chickpea and Garlic Soup with Cumin-Spiced Butter

Canned chickpeas become a creamy, elegant soup.

By Courtney HillNovember 7, 2022

Cuban-Style Black Beans and Rice

This is a classic Cuban combination of black beans and rice that uses sautéed onion, green bell pepper and garlic as foundational flavors. The beans usually are cooked from dried, but with canned black beans, the dish is a breeze to prepare and can be

By Courtney HillNovember 7, 2022

Fried White Beans with Bacon, Garlic and Spinach

Frying the beans in rendered bacon fat and fruity olive oil blisters, browns and crisps their exteriors, creating a pleasing contrast to the soft, creamy interiors.

By Rose HattabaughNovember 7, 2022

Smashed Chickpeas with Lemon and Scallions

In this quick dish from our book “Cook What You Have,” just a few ingredients transform a can of chickpeas—lemon and scallions for brightness, fennel seeds and cumin for earthy dimension.

By Diane UngerNovember 7, 2022

Spicy Black Bean and Coconut Soup

Nigerian frejon, a smooth puree of beans and coconut milk, inspired this rich, flavorful soup that happens to be vegetarian (even vegan). We blend only a portion of the bean mixture so the soup is lightly thickened, not a heavy puree, with lots of tex

By Calvin CoxNovember 7, 2022

Pinto Beans with Bacon and Chipotle

Mexican frijoles charros, or “cowboy beans,” often is made by simmering pinto beans and fresh tomatoes with multiple varieties of pork, including sausage, ham, pork rind, and shoulder or foot. In our pantry-centric riff on frijoles charros, we keep th

By Calvin CoxNovember 7, 2022

White Bean Soup with Potatoes and Greens

This meaty, paprika-spiced soup with hearty kale and white beans is our version of the Spanish classic caldo gallego.

By Calvin CoxNovember 7, 2022

Chickpea and Carrot Curry

In our spin on the Indian chickpea and potato curry known as chana masala aloo, we swap carrots for the usual potatoes. If you’d rather stick to tradition, feel free to use potatoes instead—or try a combination of the two. Garam masala, a warming Indi

By Rose HattabaughNovember 7, 2022

Kidney Bean and Rice Salad with Bacon and Cider Vinegar

Smoky bacon, fruity cider vinegar and an entire bunch of scallions add loads of flavor, while red bell pepper and celery bring sweetness and crunch.

By Rose HattabaughNovember 7, 2022

Harissa-Spiced Pasta and Chicken with Green Beans

The idea for this one-pot dinner came from macroona mbakbka, which sometimes is called the national dish of Libya. Pasta made its way into Libyan cooking as a result of Italian colonization during the early to mid-20th century, and for mbakbka, it’s p

By Rose HattabaughApril 6, 2021

Spaghetti with Lemon Pesto

This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.

By Courtney HillDecember 14, 2020

Potato Salad with Capers, Olives and Olive Oil Tuna

This mayo-free potato salad was inspired by the classic salade Niçoise. It combines big, bold Mediterranean ingredients and uses a generous amount of capers to add pops of savory, briny flavor in every forkful (you’ll need two 4-ounce jars to obtain t

By Rose HattabaughOctober 27, 2021

Hoisin-Ginger Noodles

“Even my son, who claims he doesn’t like spicy, scarfed them down.”

By Calvin CoxDecember 21, 2021

Pasta with Pesto Rosso

Rich red pesto, a balance of savory and sun-dried tomatoey sweetness.

By Calvin CoxJune 7, 2022

Stir-Fried Cumin Tofu

Xinjiang cumin lamb, a classic stir-fry that originated with the Muslims in the Xinjiang region of northwestern China, pairs lamb or sometimes beef with whole cumin seeds and chilies. We swap the meat for protein-rich tofu, marinating it with soy sauc

By Courtney HillJanuary 26, 2022

Salmon with Matbucha

Matbucha is a North African cooked “salad” made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies. With a jammy, spoonable consistency, it typically is served as a dip or spread, but we think it makes a delicious sauce that complements

By Courtney HillOctober 4, 2022

Salmon in Coconut-Curry Sauce

For this simple skillet dinner, we borrowed from “In Bibi’s Kitchen” by Hawa Hassan. Instead of mackerel, we use salmon fillets and pair them with a saucy mix of vegetables simmered in coconut milk. A small measure of curry powder, a stand-in for the

By Courtney HillApril 9, 2021

Chocolate Pudding with Brown Sugar and Miso

Umami-packed white miso adds layers of depth and complexity to this pantry busting chocolate pudding. OR For a lick-the-spatula chocolate pudding, you want salt and umami. So trust us on the white miso.

Shakshuka

This is a classic version of shakshuka, or eggs poached in a spiced sauce of tomatoes and bell pepper. Shakshuka is said to be North African in origin and was brought to Israel by Maghrebi Jews. Easy and adaptable but terrifically delicious, it’s gain

By Rose HattabaughNovember 8, 2022

Double-Tomato Soup with Cilantro, Lime and Fried Garlic

We combine tomatoes in two forms—both pantry staples—to make this flavor-filled vegetarian soup. Browning a full can of tomato paste in garlic-infused olive oil creates an umami-rich base and perfect backdrop for bold ingredients such as fresh chili,

By Rose HattabaughNovember 8, 2022

Indian-Style Tomato-Ginger Soup

This recipe was inspired by Indian soups known as shorba. (“Shorba” comes from the Arabic word “shurba,” meaning “soup.”) Often simple, brothy, pureed soups, they are considered comfort food—the kind of soothing dish you’d find in home kitchens rather

By Calvin CoxNovember 8, 2022

Pasta e Fagioli

This classic Italian pasta and bean soup is made throughout Italy, and the regional variations are many, from brothy to thick and hearty. It’s easy to prepare at home with a handful of pantry staples. A few simple techniques, like browning the onion a

By Rose HattabaughNovember 8, 2022

White Beans and Tomatoes with Anchovies and Vinegar

This simple and remarkably flavorful bean dish was inspired by a classic from Italy’s Veneto region, fagioli in salsa (or fasoi in salsa), which usually is made with borlotti beans, extra-virgin olive oil, anchovies and garlic. We use canned cannellin

By Rose HattabaughNovember 8, 2022

Quick Creamy Hummus

A quick simmer and bit of baking soda render canned chickpeas super creamy.

By Diane UngerNovember 8, 2022

Egyptian-Style Pinto Beans

Ful medammes, or cooked dried fava beans finished with various garnishes that add color as well as flavor and texture (chopped tomatoes, parsley, onion and hard-cooked eggs are typical), often is considered the national dish of Egypt, though it is com

By Courtney HillNovember 8, 2022

Turkish White Bean Salad

This refreshing white bean salad is a simple celebration of bright flavors.

By Courtney HillNovember 8, 2022

Stir-Fried Ginger Green Beans with Tofu

Seasoned with fish and soy sauces, sugar and ginger, this simple stir-fry features a Southeast Asian flavor profile. To contrast the beans’ tender-crispness, we prefer the more yielding texture of firm tofu over the bounciness of extra-firm, but eithe

Harissa-Spiced Beef with Dates and Couscous

In this recipe, we use harissa, a North African spice paste, as the flavor base for a simple skillet-cooked meat sauce, as well as to season the couscous that’s served alongside. Scallions play a dual role in this dish—the whites are caramelized to le

By Courtney HillFebruary 5, 2021

Miso-Glazed Broiled Salmon

Soy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this super-simple recipe. Some of the glaze mixture is reserved for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.

By Julia RackowDecember 10, 2018

Japanese-Style Rice with Corn, Butter and Soy Sauce

Frozen corn kernels add color and sweetness to Japanese-style short-grain rice, with a little butter bringing richness and soy sauce adding umami. If you want to up the nutrition, substitute ¼ cup rinsed and drained quinoa or pearled barley for an equ

By Laura RussellApril 4, 2022

Tomato-Rice Soup with Caramelized Onion

Caramelized onion soup: one onion, deep flavor, and a couple pantry staples.

By Rose HattabaughNovember 8, 2022

Pasta al Pomodoro

Easy, strategic moves make a far more flavorful red sauce.

By Courtney HillNovember 8, 2022

Tomato-Mushroom Curry

This vegan curry swaps chicken for meaty cremini mushrooms, emulating the flavors of tikka masala and butter chicken, with a lighter, dairy-free sauce.

By Courtney HillNovember 8, 2022

Chilaquiles Rojos

A beloved Mexican breakfast dish that’s equally great for lunch or dinner, chilaquiles feature tortilla chips that are lightly cooked in a red or green sauce and topped with melted cheese. It was created as a way to use up leftover tortillas and other

By Courtney HillNovember 8, 2022

One-Pot Pasta all’Arrabbiata

Pasta all’arrabbiata—or “angry” pasta—earns its name from the spicy merger of tomato, garlic, and red pepper flakes.

Portuguese-Style Tuna with Chickpeas

The Portuguese classic, salada de bacalhau com grão de bico—or bacalao salad with chickpeas—was the inspiration for this ultra-easy dish that requires no stovetop cooking, only a microwave. The chickpeas are dressed while hot so that as they cool, the

By Courtney HillNovember 9, 2022

Pasta with Roasted Tomato and Anchovy Sauce

In this recipe, we cook the tomato-anchovy sauce in the oven rather than on the stovetop. It’s our pantry-centric adaptation of a dish we had at Osteria ai Promessi Sposi in Venice, Italy, where chef Claudio Furlanis roasts fresh tomatoes in a scorchi

By Courtney Hill & Diane UngerNovember 8, 2022

Tuna Tostadas with Chipotle, Corn and Quick-Pickled Onion

A tostada is a tortilla that’s fried until crisp, then topped with ingredients of any sort. You can purchase tortillas that are already made into tostadas, but homemade tastes much fresher. We use the oven rather than a skillet to make tostadas; this

By Malcolm JacksonNovember 9, 2022

Harissa-Spiced Tuna Tartines

A tartine is a slice of bread with toppings—basically, an open-faced sandwich. Here, instead of basic tuna salad sandwiches, we make tartines and give them a Mediterranean spin by spicing things up with harissa, a North African chili sauce and an esse

By Courtney HillNovember 9, 2022

Tuna Gochujang Noodles

Our inspiration for this simple recipe comes from bimbim guksu, a Korean cold noodle dish that pairs delicate somen with kimchi and a spicy sauce. Gochujang, a fermented chili paste, supplies savory, umami-rich flavor and canned tuna turns the noodles

By Courtney HillNovember 9, 2022

Spaghetti with Tuna and Mushrooms

Spaghetti alla carrettiera (“in the style of cart drivers”) is a simple pasta dish easily prepared from the Italian larder. Whereas the Sicilian version is said to be made with garlic, oil, chili, possibly cheese, and finished with breadcrumbs, the Ro

By Rose HattabaughNovember 9, 2022

Pan-Fried Tuna Cakes with Yogurt-Caper Sauce

This recipe was inspired by Israeli seasoned fish cakes known as ktzitzot dagim. Traditional versions usually are prepared with fresh fish and might be fried, baked or cooked directly in a sauce. We’ve opted for canned tuna, making this an easy recipe

By Courtney HillNovember 9, 2022

Deviled Eggs with Tuna, Olives and Capers

The star ingredient in this version of deviled eggs is the tuna. Look for tuna packed in olive oil, not water, which is richer and more flavorful. Mixed together with the egg yolks, capers, mustard, olives and roasted red pepper, it becomes a bold fil

Pasta with Fennel, Green Olive and Pistachio Pesto

Olives and Parm, balanced with sweet pistachios and herbaceous parsley, make for a potent, umami-rich pesto.

By Calvin CoxNovember 9, 2022

Pasta with Parsley, Walnut and Caper Pesto

Grassy parsley, on the lighter side of herbs, takes big flavor from briny capers and umami-rich nuts and Parm.

By Calvin CoxNovember 9, 2022

Couscous Cakes with Harissa and Olives

Couscous typically plays a supporting role to tagines or other stews, but here we transform the tiny pasta into crisp, pan-fried cakes that can be the center of a meal. Chopped olives and harissa, a North African spiced pepper paste and a must-have in

By Courtney HillNovember 9, 2022

Spaghetti with Garlic, Oil and Lemon-Parmesan Breadcrumbs

Quick, sumptuous spaghetti aglio e olio gets a light crunch from breadcrumbs.

By Rose HattabaughNovember 9, 2022

Farfalle with Cabbage, Walnuts and Parmesan

This silky, buttery cabbage pasta, inspired by Italian pizzoccheri, is a master class in umami-rich vegetarian cooking.

By Courtney HillNovember 9, 2022

Garlicky Peanut Noodles

This Asian-inspired noodle dish comes together in a flash. We use peanut butter as a base for a rich, flavorful sauce, while soy sauce (or fish sauce) and miso provide a double-dose of umami, and chili-garlic sauce (or Sriracha) adds a bright hit of h

By Courtney HillNovember 9, 2022

Pearl Couscous “Risotto” with Chicken and Spinach

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. But this “risotto” uses pearl couscous (which actually is a pasta) instead of rice and a cooking method that produces “grains” with a creamy consistency. Sca

By Courtney HillNovember 9, 2022

Egg Noodles with Cabbage, Bacon and Sour Cream

These luscious egg noodles—with caramelized cabbage and onions cooked in bacon fat, topped with a tangy sour cream sauce—are our meatier take on Polish haluski.

By Courtney HillNovember 9, 2022

Pasta with Tomato, Onion and Butter

Marcella Hazan magically transformed three simple ingredients—tomatoes, onions, butter—into a luscious pasta coating.

By Rose HattabaughNovember 9, 2022

Garlic Fried Rice with Chicken

Our take on the Filipino dish sinangag, a stir-fried rice chock-full of crispy, toasted garlic.

By Laura RussellNovember 9, 2022

Toasted Bulgur with Walnuts and Pickled Grapes

Grains are a go-to pantry staple—they work well in everything from soups and salads to main courses and side dishes. Here, we combine bulgur with quick-pickled grapes and red onion for pops of sweet-tart flavor, plus some walnuts for umami and buttery

By Rose HattabaughNovember 9, 2022

Two-Cheese Baked Farro with Kale and Tomatoes

Though it’s typically simmered with liquid on the stovetop, farro also does well in the oven—a mostly hands-off approach that’s easy on the cook. First, we toast the grains to enhance their nutty taste, then bake them until tender in a tomato sauce se

By Courtney HillNovember 9, 2022

Quinoa and Black Bean Burgers

Can we get a veggie burger that’s actually great, not just a pale shadow of the meat variety? Yes!

By Laura RussellNovember 9, 2022

Quinoa Salad with Oranges, Olives and Arugula

Quinoa actually is a seed, but it can be cooked and eaten like a grain. In this salad, sweet, juicy oranges complement the earthy flavor of the quinoa. We add olives for a briny note plus a handful of tender greens for color and freshness. Use whateve

By Rose HattabaughNovember 9, 2022

Toasted Farro and Apple Salad with Mustard Vinaigrette

Farro, a type of wheat, has a satisfyingly tender-chewy texture and a nutty flavor that’s accentuated by toasting the grains before they’re simmered. This autumnal salad matches toothsome farro with tangy-sweet apple, crisp celery and pungent onion th

By Rose HattabaughNovember 9, 2022

Greek-Style Spinach and Tomato Rice

Spanakorizo, or spinach rice, is a classic home-style Greek dish. For our version, instead of long-grain rice, we use medium-grain Arborio rice to achieve a creamy, velvety consistency similar to Italian risotto. We also cook the rice using a method s

By Rose HattabaughNovember 9, 2022

Farro Soup with Celery and Parmesan

This soup is remarkably flavorful, though it’s made with just a handful of basic ingredients. It features farro, an ancient wheat grain that boasts a pleasantly chewy texture and nutty taste. Be sure to use pearled farro; the grains have had the bran

By Courtney HillNovember 9, 2022

Quinoa Chaufa with Mixed Vegetables

Chaufa is Peruvian fried rice, a standard dish in chifa cuisine, which fuses Peruvian and Chinese cooking. But these days it’s common to find chaufa that replaces the rice with more nutrient-dense quinoa, a seed native to the Andean region. You’ll get

By Courtney HillNovember 10, 2022

Curried Fried Rice with Shrimp and Pineapple

Fried rice takes to endless variations. In this version, bits of pineapple provide bursts of sweetness and jalapeño chili lends heat, a nice contrast to the briny shrimp. Using chilled rice is key, as the firm grains will separate easily, yielding lig

By Laura RussellNovember 10, 2022

Persian-Style Barley and Carrot Soup

In this riff on Persian soup e jo, we toast the barley in a dry pan to bring out rich, nutty flavor. Be sure to use quick-cooking barley, which resembles rolled oats; it softens much quicker than pearled barley. Traditional soup e jo often is thickene

By Courtney HillNovember 10, 2022

Curried Brown Rice with Charred Cabbage and Tomatoes

A type of Indian vegetable stir-fry called thoran inspired this simple mix of grain and vegetables. We especially like nutty, nubby, firm-textured farro, but brown rice is great as well. Whichever you use, you’ll need 4 cups cooked grain, and be sure

By Laura RussellNovember 10, 2022

Rice and Lentils with Onion Tarka

To create this soul-satisfying dish, we took inspiration from the Indian rice and lentil dish known as kitchari. We finish our version with onion tarka, which features spices that are bloomed in hot oil to release their fragrance and flavor. Tarka typ

By Courtney HillNovember 10, 2022

Lentil Salad with Tahini, Almonds and Pomegranate Molasses

A lentil salad bursting with deep flavor, creamy and crunchy texture, and zingy flavor pops—nothing like the norm.

By Courtney HillNovember 10, 2022

Red Lentil and Coconut Dal with Ginger-Garlic Tarka

Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger.

By Laura RussellNovember 10, 2022

Spanish-Style Lentil Stew with Garlic and Smoked Paprika

Warming lentil stews are common throughout Spain, where they’re often enriched with chorizo, a spiced dry-cured sausage. In this recipe, we mimic chorizo’s smoky, savory flavor with a combination of bacon and smoked paprika. We also simmer a whole hea

By Courtney HillNovember 10, 2022

Umbrian Lentil Soup (Zuppa de Lenticchie)

In her kitchen in Perugia, Italy, home cook Silvia Buitoni taught us how to make brothy but hearty Umbrian lentil soup, or zuppa di lenticchie, a regional classic and a fine example of rustic Italian cooking. Of utmost importance, of course, are the l

By Diane UngerAugust 9, 2021

Roman-Style Egg Drop Soup

This comforting Roman egg-drop soup is inspired by Roman stracciatella—meaning “little rags,” the shape of egg bits dropped into chicken broth, mingling with pasta and umami-rich Parm.

By Rose HattabaughNovember 10, 2022

Mexican Noodle Soup with Fire-Roasted Tomatoes

Known as sopa de fideos, this much-loved Mexican soup is pure comfort food. Thin noodles (vermicelli or capellini pasta) are lightly browned in oil, then simmered in chicken broth seasoned with onion, garlic and jalapeño. Traditional recipes often cal

By Rose HattabaughNovember 10, 2022

Pasta e Ceci

Classic Italian pasta e ceci, or pasta and chickpeas, is a soup-stew hybrid, and a satisfying meal in a bowl. Our pantry-centric version requires minimal knife work so it can be on the table in well under 45 minutes, and it includes some spinach (or k

By Rose HattabaughNovember 11, 2022

Creamy Pinto Bean and Tomato Soup

According to Mexican food authority Diana Kennedy, there are two types of sopa Tarasca, or Tarascan soup, from the state of Michoacán in central Mexico. One is tortilla-based, the other a bean puree. The latter inspired this satisfying pantry-centric

By Rose HattabaughNovember 11, 2022

Spanish Garlic and Bread Soup

Taught to us by chef José Andrés, this “end of month” recipe transforms simple odds and ends.

By Chris Kimball & Matthew CardNovember 11, 2022

Romanian-Style Cabbage and Potato Soup with Bacon and Paprika

A category of Romanian soup, ciorbă is characterized by a pleasant sourness that comes from vinegar, pickle brine or the juice of sour fruits. There are many types of ciorbă; here we took inspiration from ciorbă de varză acră, which derives its sourne

By Calvin CoxNovember 11, 2022

Miso, Shiitake Mushroom and Kimchi Soup

Though it’s made with just a handful of staple Asian ingredients, this soup is a satisfying flavor bomb because miso, kimchi and dried shiitake mushrooms all pack tons of umami. Be sure to use low-sodium broth, as miso can be quite salty. If you like,

By Calvin CoxNovember 11, 2022

Greek Egg-Lemon Soup (Avgolemono)

Chicken and rice soup with a satisfying thickness from an egg whisked broth with a cut of citrus— perfectly simple and soothing. OR Sunny flavors, winter comfort: this Greece chicken soup uses an egg-lemon mixture for thickened broth and a cut of brig

By Courtney HillNovember 11, 2022

Baked Kibbeh with Sweet Potato

A traditional Middle Eastern dish, kibbeh bil sanieh is a mixture of bulgur and ground lamb or beef that’s baked then cut into pieces for serving. The warming spices used in kibbeh work exceptionally well with sweet potatoes, which we used in place of

By Courtney HillNovember 11, 2022

Afghan-Style Braised Butternut Squash

This is our version of the Afghan pumpkin dish called borani kadoo. We use butternut squash instead of pumpkin since it is readily available throughout the year, and swap tomato paste for the fresh tomatoes called for in many versions. Keep an eye on

By Elizabeth MindreauNovember 11, 2022

Spicy Kidney Bean and Sweet Potato Soup

Jamaican red peas soup was the inspiration for this recipe. Many traditional recipes call for cooking dumplings in the broth as well as meat. We opted for canned beans and skipped the meat, though you can stir in some cooked chicken or serve the soup

By Courtney HillNovember 11, 2022

Barley, Bean and Butternut Stew

Earthy-sweet chunks of sweet potato punctuate this filling vegetarian stew.

By Rose HattabaughNovember 11, 2022

Sweet Potato and Quinoa Stew

A toss-in-the-pot stew of sweet potatoes and quinoa, inspired by Peru’s quinua atamalada, with chili heat and lime-and-cilantro freshness.

By Laura RussellNovember 11, 2022

Sweet Potatoes with Coriander, Orange and Olives

This colorful side dish features an unusual combination of flavors; the inspiration comes from a recipe in “365,” a cookbook by German food blogger Meike Peters. Earthy sweet potatoes pair well with the subtle citrusy notes of coriander and the fruiti

By Courtney HillNovember 11, 2022

Sweet Potato Brown Rice with Soy and Scallions

Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet pot

By Courtney HillNovember 11, 2022

Bulgur and Winter Squash Pilaf

Bulgar pilafs are popular throughout the Middle East, and this version, featuring hearty winter squash, combines the nuttiness of bulgur with the earthy sweetness of butternut squash. The grain and squash cook in about the same amount of time, so the

By Calvin CoxNovember 11, 2022

Portuguese-Style Soup with Potatoes, Kale and Sausage

Known as caldo verde in Portugal, this hearty soup traditionally is made with linguiça or chouriço, but just about any type of smoked, spiced sausage, including kielbasa or Cajun andouille, yields a flavorful potful. Often, water is used as the base f

By Courtney HillNovember 11, 2022

Cairo-Style Potatoes with Cumin, Coriander and Cilantro

In Cairo, patates mekhalel are served by street vendors as a side to liver sandwiches, their acidity and spices balancing the richness of the liver. For our version, we peel, cut and cook the potatoes in water seasoned with both salt and vinegar, then

Wine-Braised Potatoes with Garlic and Bay

The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, m

By Courtney HillNovember 11, 2022

Potato Soup with Almonds, Garlic and Lemon

This silky potato soup is a liquid version of Greek skordalia: a garlicky, flavorful potato puree, enriched with a generous amount of olive oil.

By Malcolm JacksonNovember 11, 2022