Simple

Shrimp and Avocado Tostadas

Tostadas make an easy, satisfying meal, and these can be on the table in about 30 minutes. For ease and speed, we use the oven to crisp the tortillas to make the base. We broil the shrimp, then toss them while still warm with mayonnaise and lime juice

By Malcolm JacksonOctober 17, 2023

Pour-in-the-Pan Pizza with Tomatoes and Mozzarella

This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.

By Diane Unger & Chris KimballApril 16, 2020

Red Chili and Roasted Peanut Salsa

Moderately spicy guajillo chilies, which boast complex fruity and smoky flavor, are ubiquitous in Mexican cuisine. For this salsa, we heat guajillo chilies in a dry skillet with garlic, coaxing warm, toasty notes from both. Once rehydrated, the chilie

By Malcolm JacksonOctober 16, 2023

Tomato and Charred Onion Salsa with Chipotle

Guatemalan chirmol is a smoky yet bright mix of charred tomatoes and onions with plenty of fresh herbs. We wanted to create an easy broiler version, but found broiled tomatoes too juicy. We char jalapeños and red onion wedges under the broiler to mell

By Diane Unger & Malcolm JacksonOctober 16, 2023

Avocado and Poblano Salsa with Toasted Cumin and Almonds

To make this creamy-rich salsa that melds aspects of Spanish mojo verde with Mexican guacamole, we toast poblano chilies, deepening their flavor and imparting smokiness. The chilies then are blended with bright cilantro and lemon juice as well as avoc

By Malcolm JacksonOctober 16, 2023

Ham, Gruyère and Asparagus Tartines

In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been spl

By Courtney HillApril 6, 2021

Pizzadilla with Tomatoes and Olives

Pizza meets quesadilla, yielding cross-cultural deliciousness. You’ll need burrito-size flour tortillas for this, though you could make smaller pizzadillas using standard-size flour tortillas and a 10-inch skillet. Either way, be prepared to make more

By Diane UngerNovember 16, 2022

Chorizo and Chimichurri Sandwiches

Inspired by Argentinian choripán, this sandwich stars boldly spiced chorizo and chimichurri, Argentina’s signature sauce. Tangy with vinegar and grassy with cilantro (or parsley, or both) chimichurri balances the richness and fattiness of sausage. It’

By Malcolm JacksonOctober 16, 2023

Kimchi Aioli

Cabbage kimchi plus grated garlic add loads of kick to a mayonnaise base, turning it into a terrific East-meets-West condiment. In addition to finely chopped kimchi, we include kimchi juice for tanginess. How much liquid is in the jar depends on the b

By Malcolm JacksonOctober 17, 2023

Creamy Cilantro-Lime Sauce with Pickled Jalapeños

Creamy and cooling but also a little spicy and tangy, this sauce comes together easily. We use the gentle heat of pickled jalapeños to balance the richness of sour cream and mayonnaise. It’s great anywhere you’d use sour cream as a garnish—drizzled on

By Malcolm JacksonOctober 17, 2023

Harissa Mayonnaise with Olives and Lemon

This punchy, subtly spicy sauce combines North African flavors. Briny green olives and lemon add texture and bright contrast to spicy harissa. Use it as a spread in sandwiches, as an embellishment for a frittata, as a flourish for roasted vegetables o

By Malcolm JacksonOctober 17, 2023

Panini with Mortadella, Provolone and Broccoli Rabe

The grilled sandwiches that we know today as panini are believed to have originated in the mid-20th century in Italy’s paninoteche (sandwich shops). Whatever their history, panini offer a tantalizing combination of warm, toasted bread, salty meats and

By Rose HattabaughApril 6, 2021

Skillet Steak with Onion and Sweet Peppers

For this easy one-pan dish, inspired by beef fajitas, we double down on the seasonings for bold, layered flavor. To start, we season skirt steak with chili powder and ground cumin, then sear it quickly in a hot skillet. The steak is removed and strips

By Dimitri DemopolousOctober 17, 2023

Pita Burgers with Crisped Cheese

This burger, inspired by the popular folded cheeseburger served at Miznon, an Israeli restaurant with multiple locations, is seasoned with yellow mustard for spicy tang and dill pickles for brininess. We then fill pita halves with the mixture, forming

By Courtney HillOctober 17, 2023

Chickpea Flour Flatbread (Socca)

These thin, pliable chickpea flatbreads get great flavor from the rich browning they attain in the skillet. You can serve them hot from the pan, but they're also delicious at room temperature.

Inverted Pizza with Olives, Anchovies and Caramelized Onions

Pissaladière is a classic savory tart from the south of France, featuring caramelized onions, savory anchovies and briny black olives—an ideal topping combination for our weeknight-simple inverted pizza. Caramelizing thinly sliced onions on a baking s

By Rose HattabaughOctober 17, 2023

Inverted Pizza with Fennel, Taleggio and Salami

For this inverted pizza, we employ a mixture of sharp shallots, spiced salami and anise-y fennel. Roasting the fennel brings out its sweetness, while turning its texture soft and jammy. Once the topping mixture is cooked, we cover it in store-bought p

By Rose HattabaughOctober 17, 2023

Inverted Pizza with Pears, Goat Cheese and Pistachios

For this inverted pizza, we call on a winning ingredient combination of contrasting flavors: sweet, subtly floral pears and rich, tangy goat cheese. Roasting the pears with shallots balances their sweetness, while pistachios add nutty notes and salty

By Rose HattabaughOctober 17, 2023

Cuban-Spiced Burgers

Partially freezing the ground beef before mixing in the spices helped prevent the meat from becoming compacted during mixing and shaping. But it's still important to use a light touch when handling the beef. The burgers can be cooked immediately after

By Diane UngerJune 5, 2017

Garlic and Five Spice Pork Chop Sandwiches

We got the idea for these tasty sandwiches from the Macanese street food called “pork chop bun.” We use boneless thin-cut pork chops (look for ones about ½ inch thick), pound them even thinner and give them a quick marinade in bottled teriyaki sauce b

Kimchi Grilled Cheese with Ham

Spicy, garlicky kimchi ups the umami quotient of the classic grilled cheese. The pairing of cheese and kimchi actually isn’t new. Budae jjigae, otherwise known as army base stew, originates with the Korean War. It’s a hot pot made with American surplu

By Courtney HillNovember 16, 2022

Cheese-Crisped Pinto Bean Quesadillas

These ooey-gooey quesadillas boast double the cheese—some is tucked inside the folded tortillas and the rest is sprinkled on the outside. As they toast in the oven, the outer layer of cheese melts and becomes deliciously crisp. Bonus: We cook quesadil

By Courtney HillAugust 9, 2023

Kale Salad with Za’atar, Feta and Pita Crisps

We tenderize sturdy kale by massaging it with salt and letting it rest in the dressing for this Mediterranean-inspired salad. Lemon zest and za’atar add tang while spicy-sweet Peppadew peppers bring bright notes. If you can’t find them, Italian sweet

By Laura RussellOctober 17, 2023

Crispy Chickpea, Cucumber and Mint Salad

A type of savory street snack popular in South Asia, chaat comes in many varieties. They all feature a mix of contrasting flavors and textures, from sweet, tart and spicy to creamy and crunchy. Chickpeas fried in oil and seasoned with curry powder bri

By Laura RussellApril 4, 2023

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

With roasted citrus and a luxe, buttery-herbal coating, these carrots are so much better than the simple olive oil-roasted variety.

By Courtney HillOctober 3, 2023

Escarole and Fennel Salad with Capers and Golden Raisins

We combine pleasantly bitter greens with crisp, anise-y fennel and a punchy vinaigrette for a light, leafy salad with a terrific contrast of flavors and textures. Capers bring brininess to the vinaigrette, while golden raisins add a touch of chewy swe

By Laura RussellOctober 17, 2023

Shredded Carrot Salad with Cumin and Cashews

This recipe transforms ho-hum carrots into a delicious, eye-catching salad. The key is to shred carrots to minimize fibrousness and enhance sweetness; use the large holes on a box grater or a food processor fitted with the medium shredding disk. We ad

By Laura RussellOctober 17, 2023

Shaved Carrot Salad with Toasted Cumin and Cilantro Vinaigrette

This carrot salad makes a beautiful presentation and, because it requires hardly any knifework, is a breeze to prepare. Shaving the carrots with a vegetable peeler creates lots of surface area to which the dressing can cling while also tenderizing the

By Dimitri DemopolousOctober 17, 2023

Orange, Arugula and Shaved Radish Salad

Bright and refreshing, this salad combines thinly shaved radishes with juicy oranges and peppery arugula (or watercress), all tossed with a tangy-sweet vinaigrette. We let the salad stand for about 15 minutes before serving so the radish slices soften

By Dimitri DemopolousOctober 17, 2023

Shaved Zucchini and Chicken Salad with Lemon and Almonds

This light, bright chicken salad—inspired by one from Milan, Italy—is packed with zucchini ribbons and almonds, and a simple, clean dressing.

By Rose HattabaughDecember 14, 2020

Harissa Potato Salad with Mint and Lemon

Harissa—a chili paste from North Africa that is a Milk Street pantry staple—brings earthy spice, heat and bold flavor to an otherwise basic potato salad. Harissa varies in spiciness brand to brand, so start with 2 tablespoons and taste, then add more

By Laura RussellOctober 17, 2023

Lentil Salad with Arugula and Pickled Sweet Peppers

French lentils du Puy are meaty and firm even when fully cooked, so they’re great in salads. In this recipe, we balance their earthy flavor with the sharpness of vinegar and Dijon mustard, the sweetness of Peppadew peppers (sweet cherry peppers work n

By Elizabeth MindreauJanuary 25, 2022

Beet Salad with Horseradish Dressing and Caraway Breadcrumbs

We make salad interesting by packing it with contrasting textures—crisp breadcrumbs, creamy dressing and tender beets. We love the buttery-soft bite and earthy-sweet flavor of just-roasted beets, but pre-cooked ones are a great time-saving alternative

By Laura RussellOctober 17, 2023

Browned Butter Vinaigrette with Walnuts and Herbs

Toasting walnuts while browning the butter gives this warm vinaigrette an intense nuttiness and luxurious richness. Garlic, rosemary and lemon zest add layers of bright, herbal flavor and fragrance. This is perfect spooned onto roasted vegetables such

By Rose Hattabaugh & Julia RackowOctober 18, 2023

Sesame-Lime Vinaigrette

To make this bright, citrusy vinaigrette, we first steep a minced shallot in lime juice to tame its allium bite. Sesame flavor is layered in, with oil providing deep, rich notes and toasted ground seeds bringing subtle bitterness and earthy notes. The

By Julia Rackow & Rose HattabaughOctober 18, 2023

Citrus Vinaigrette with Green Olives and Garlic

Briny olives, savory garlic and sunny-sweet orange zest and juice give this vinaigrette Mediterranean spirit. The garlic gets a brief soak in lemon juice for more mellow flavor. It is best with sturdy bitter greens, such as frisée, radicchio and escar

By Milk StreetOctober 18, 2023

Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins

This side dish uses every part of the collard greens, with the stems and leaves added at different times so both cook perfectly. First, we cook the tougher stems with onion until soft and starting to caramelize. Next, we add the leaves, simmering them

By Laura RussellOctober 17, 2023

Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing

Tomato salad get an almost meaty savoriness, with fried nuts and spice inspired by salsa macha.

By Laura RussellJune 22, 2023

Broccolini with Miso Caesar Dressing

This spin on Caesar dressing uses mayonnaise as a base. It’s rich in umami because of the Parmesan (or anchovies), and a couple tablespoons of white miso adds incredible depth of flavor, loads of complexity and a subtle sweetness. A splash of olive oi

By Malcolm JacksonOctober 17, 2023

Mango Salad with Toasted Coconut and Cashews

This bright, tropical salad gets a zingy boost from red onion pickled quickly in lime juice. Combined with ripe, juicy mangoes, the result is a balanced tangle of tangy and sweet flavors, as well as contrasting soft and crisp textures. Toasted coconut

By Rose HattabaughOctober 17, 2023

Brussels Sprouts with Apples and Bacon

For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. A food processor fitted with a slicing disk is the fastest, easiest way to do the prep, but if you prefer, you could use a shar

By Rose HattabaughDecember 15, 2021

Cabbage Slaw with Habanero and Allspice

This piquant slaw was inspired by pikliz, the fiery Haitian pickled relish that accompanies meats and fried foods to balance the richness. We toss thinly sliced cabbage with salt and let it stand for about 30 minutes to soften and draw out the water.

By Dimitri DemopolousOctober 17, 2023

Coconut-Lime Sweet Potatoes

The idea for this recipe came from Peruvian ceviche, which often is served with a side of boiled sweet potato. We skip the fish and let the potato take center stage, seasoning it like ceviche with lime, red onion, chilies and cilantro, plus coconut mi

By Dimitri DemopolousOctober 17, 2023

Cucumber Salad with Sour Cream and Dill

To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt

By Dimitri DemopolousOctober 18, 2023

Hungarian Paprika-Braised Potatoes

In Zákányszék, a village in southern Hungary, home cook Piroska Tanácsné taught us paprikás kumpli—a simple, traditional side of paprika-braised potatoes, often served with sausage. Our take on the dish features chunks of waxy red potatoes cooked in a

By Diane UngerFebruary 1, 2023

Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette

We roast acorn squash in a hot oven for deeply caramelized flavor, velvety texture and skin tender enough to eat, no need for peeling. While the squash is cooking, we whirl a simple vinaigrette in the blender to drizzle on at the end. It includes oliv

By Malcolm JacksonOctober 17, 2023

Black-Eyed Pea and Tomato Salad

This simple salad of earthy-sweet black-eyed peas, crisp vegetables and fragrant herbs stars a smooth, rich garlicky dressing. We simmer a whole head of garlic with the beans, softening and mellowing its flavor, to make the dressing, and we add it to

By Laura RussellOctober 17, 2023

Potato, Poblano and Sweet Corn Hash

This hearty hash is weeknight-quick thanks to potatoes that are parcooked in the microwave. Smoky bacon, spicy poblano chili and sweet corn bring layers of contrasting texture and flavor. Dried Mexican oregano adds earthy, citrusy notes and is availab

By Rose HattabaughOctober 17, 2023

Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs

In this texture-packed dish, a combination of browned garlic, smoky paprika and crisp breadcrumbs—inspired by the Catalan sauce picada—enhances skillet-cooked broccoli. After being seared in a hot pan, the broccoli is combined with water, quickly cove

By Rose HattabaughOctober 17, 2023

Asparagus in Black Bean-Garlic Sauce

Spicy-sweet and rich with umami, this easy asparagus dish uses prepared black bean-garlic sauce. The widely available seasoning base can be found in the international aisle of most supermarkets. Paired with red pepper flakes, honey and Shaoxing wine (

By Rose HattabaughOctober 17, 2023

Green Beans with Chipotle Chili and Peanuts

Inspired by the smoky, nutty notes of Mexican salsa macha, this green bean dish employs our sear-and-steam technique. We sear the beans in a hot skillet until charred, then add water and a tight-fitting lid, allowing them to steam through. The result

By Rose HattabaughOctober 17, 2023

Mustard-Roasted Cauliflower with Dill

We use a preheated baking sheet to quickly maximize the caramelization of roasted cauliflower and bring out sweet, nutty flavors. Before they go on to the searing-hot sheet, the florets are tossed in a mix of whole-grain and Dijon mustards spiked with

By Milk StreetOctober 17, 2023

Garam Masala-Spiced Smashed Potatoes

Crisp on the outside and creamy inside, these smashed potatoes feature garam masala, an Indian spice blend that often contains fennel and cumin. We also add whole fennel and cumin seeds for texture. To boost flavor, we make a tarka, or a fat and spice

By Malcolm JacksonOctober 18, 2023

Tahini-Roasted Sweet Potatoes with Za’atar

Two Middle Eastern pantry staples, tahini and za’atar, the seed and spice blend, boost the flavor of sweet potatoes. First we coat the potato wedges with tahini, za’atar and cornstarch, then roast them in a hot oven until golden brown and meltingly te

By Courtney HillOctober 17, 2023

Hot-Oil Brussels Sprouts with Ginger and Sesame

Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We

By Dimitri DemopolousOctober 17, 2023

Carrot Rice with Cumin and Bay

For this easy, colorful side, we took inspiration from Indian carrot rice. We shred the carrots on a box grater before cooking to rupture cell walls and release the natural sugars, allowing the vegetable’s sweet flavors to permeate the grains. Whole c

By Rose HattabaughOctober 17, 2023

Lemon Quinoa with Toasted Mustard Seeds and Peanuts

Spicy, tangy and nutty, this recipe was inspired by lemon rice, a traditional South Indian dish, but we swapped out the usual white rice for nutrient-rich quinoa. Peanuts, mustard seeds (or cumin seeds) and turmeric are first cooked in hot oil, a tech

By Malcolm JacksonOctober 17, 2023

Pistachio-Orange Bulgur Salad with Mint

A fresh orange does double duty in this colorful side dish: Grated zest gives a flavor boost to quick-pickled red onions, which provide a bright, tangy contrast to the nutty bulgur, while the chopped fruit adds sweetness and juiciness. We use red wine

By Laura RussellOctober 17, 2023

Polenta with Roasted Tomatoes and Gorgonzola

Cooking polenta in the even heat of the oven instead of on the stovetop means virtually no stirring. And while the polenta cooks gently on the lower rack, cherry (or grape) tomatoes and shallots roast on the upper rack, their textures softening and fl

By Malcolm JacksonOctober 17, 2023

Polenta with Charred Corn and Taleggio

We deliver a double dose of sweet corn flavor in this almost effortless oven-baked polenta. Once the polenta is done, we fire up the broiler and char corn kernels to make a topping that echoes the flavor of the polenta. Plump, tender kernels cut from

By Malcolm JacksonOctober 17, 2023

Polenta with Roasted Stone Fruit, Mascarpone and Rosemary

Cooking polenta in the oven is hands off-easy, freeing you to prep a sweet and savory fruit topping. We really love juicy, ripe stone fruit—peaches, nectarines, plums, cherries or a combination. And when fresh figs are available, they’re excellent in

By Malcolm JacksonOctober 17, 2023

Shortcut Paella

Spain’s abundant, ceremonial dish translated to a one-pot meal—make it quick, and dress up as you like.

By Laura RussellAugust 9, 2023

Ginger Beef with Rice and Peas

Satisfyingly chewy short-grain rice and soy-seasoned beef is a classic Japanese pairing. This version of gyu soboro gohan cooks rice and ground beef separately to keep the tastes and textures distinct, then combines the two at the end. We layer in the

By Courtney HillOctober 17, 2023

Spiced Beef, Bulgur and Tomato Pilaf

Bulgur, made by cracking, cooking then drying whole-grain wheat, stars in this Middle Eastern-style pilaf. To bring out the grains’ nutty taste, we first toast them in a dry pan. Then we brown tomato paste with onion, which boosts the umami and sweetn

By Malcolm JacksonOctober 18, 2023

Bacon and Barley Pilaf with Celery Root

We give barley pilaf-style treatment in this recipe, which adds earthy celery root, sweet leeks and salty-smoky bacon. To tie everything together, the barley is tossed with a tangy mustard vinaigrette, which the grains absorb beautifully. Toasting bar

By Malcolm JacksonOctober 17, 2023

Brown Rice and Mushroom Risotto with Miso and Scallions

We’ve given Italian risotto Japanese flair in a few ways. We swapped out the traditional Arborio rice for short-grain brown rice, which we first toast to bring out its nutty taste. We also replaced the usual wine with sake, which lends subtly sweet, m

By Rose HattabaughOctober 17, 2023

Toasted Bulgur with Tomato and Mint

The Armenian bulgur salad called eetch is reminiscent of tabbouleh, but it’s grain-centric rather than herb-forward. It inspired this tomatoey bulgur side. We build flavor into the dish in a couple ways. We toast the bulgur—make sure to use coarse bul

By Dimitri DemopolousOctober 17, 2023

Toasted Barley with Shiitake Mushrooms and Kimchi

This umami-packed barley dish was inspired by Korean boribap, a mix of rice and barley that’s steamed and served with banchan (small plates) and soup. We first toast the barley, which brings out a richness and depth of flavor in the grain so it holds

By Dimitri DemopolousOctober 17, 2023

Quinoa Salad with Pineapple, Cilantro and Lime

This quinoa salad combines tropical fruit, citrusy lime and spicy fresh chilies (feel free to use a sweet bell pepper instead). We dry-toast the quinoa—which is actually a seed, not a grain—to give it fragrant, nutty notes, and dress it while warm to

By Dimitri DemopolousOctober 17, 2023

Rice and Chickpeas with Caramelized Onions

This recipe was loosely inspired by Middle Eastern mujaddara, which transforms a few humble ingredients—grains, lentils and onions—into a hearty and satisfying dish. Our version swaps out the traditional lentils for canned chickpeas, though canned len

By Malcolm JacksonOctober 17, 2023

Farro with Feta, Olives and Herbs

We coax caramel-y, nutty notes from dried farro by toasting it on the stovetop until fragrant. Once fully cooked, the still-warm grains then are tossed with dressing, allowing them to absorb flavor as they cool. Crunchy celery and chewy farro provide

By Laura RussellOctober 17, 2023

Black Pepper-Garlic Chicken Fried Rice

A classic Filipino preparation, adobo usually is made with pork or chicken seasoned with soy sauce, abundant garlic, vinegar and black pepper. Here we created a chicken fried rice that features those flavors. If you like, serve this topped with fried

By Malcolm JacksonOctober 17, 2023

Coconut Rice with Lemon Grass and Cashews

This dish gets a double dose of coconut: The rice is cooked in coconut water, then garnished with toasted shredded coconut. We use coconut water, not coconut milk, to cook rice because it’s lighter and brighter and won’t leave the grains heavy and sog

By Courtney HillOctober 17, 2023

Caramelized Onion Bulgur with Greens and Pomegranate Molasses

Inspired by a dish we had in Galilee, this recipe combines hearty bulgur with silky greens and bittersweet caramelized onions. Instead of slowly caramelizing the onions to a jammy consistency, we cook them over higher heat so they retain some crispy t

By Laura RussellOctober 18, 2023

Stir-Fried Zucchini and Kimchi Rice Bowls

Korean bibimbap, a meal-in-a-bowl of rice topped with various vegetables plus meat and/or seafood, then finished with an egg, gave us the idea for these rice bowls. Stir-fried zucchini is tender but almost meaty in texture, and kimchi brings a jolt of

By Courtney HillOctober 17, 2023

Japanese-Style Chicken and Egg Rice Bowls

Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a

By Courtney HillOctober 17, 2023

Baharat-Spiced Beef and Butter-Toasted Pine Nut Rice Bowls

These rice bowls are inspired by hashweh, a classic Lebanese meat and rice dish that’s garnished with toasted nuts. Tomato paste is a secret weapon here—cooking it until caramelized builds on its umami richness and adds great depth of flavor. Dill doe

By Courtney HillOctober 17, 2023

Farro and Brussels Sprouts Salad with Manchego

A type of ancient wheat, farro boasts a wonderfully tender-chewy texture that pairs well with tangy-sweet raisins and earthy Brussels sprouts. First, we toast the farro in a little olive oil to bring out its nutty taste. While the grains simmer in wat

By Courtney HillOctober 17, 2023

Rice Salad with Asparagus and Dill

Light, bright and perfect for spring, this rice salad is chock-full of tender-crisp asparagus and fragrant dill. The dressing includes sliced scallions, which we mellow by soaking in vinegar before whisking in the olive oil and mustard. Be sure to dre

By Laura RussellOctober 17, 2023

Rosemary-Tomato Rice and Beans (Riso e Fagioli)

This tomatoey Italian version of rice and beans uses Arborio rice, which yields a satisfyingly creamy consistency. The only knifework required is slicing a couple garlic cloves, so the prep goes quickly and dinner can be on the table in about half an

By Rose HattabaughAugust 10, 2022

Tex-Mex Migas with Chorizo

Tex-Mex migas is a breakfast and brunch staple of scrambled eggs mixed with tortilla chips, sautéed aromatics (such as onion and chilies) and, typically, cheese. Folded in at the end of cooking, when the eggs are almost set, the chips soften to an add

By Courtney HillApril 21, 2022

Sea Scallops with Browned Butter, Capers and Lemon

With just six ingredients, you get a caper and lemon sauce with nutty browned butter that highlights the scallops’ sweetness.

By Courtney HillApril 21, 2022

Parmesan-Garlic Crisped Bread with Spicy Greens

Pancotto, also known as pane cotto, translates as “cooked bread,” a reference to the stale bread that is torn into pieces and cooked similar to pappa al pomodoro, the much-loved Tuscan tomato-bread soup. In Italy, we learned there is no one way to mak

By Diane UngerOctober 17, 2023

Basque-Style Leek and Potato Soup

Porrusalda, a rustic leek and potato soup from Spain’s Basque Country, takes a few humble ingredients and transforms them into a light but satisfying meal in a bowl. Some versions are made with salt cod or meat, but ours is vegetarian. Carrots are cla

By Courtney HillNovember 1, 2021

Cauliflower and Chickpea Tagine

A tagine is a shallow Moroccan earthenware pot with a conical lid. The term also refers to the stew cooked in the vessel. Here, however, we use the more common Dutch oven to simmer a cauliflower and chickpea “tagine,” and we season it with ras el hano

Sautéed Corn with Miso, Butter and Scallions

For this umami-filled, savory-sweet side dish, plump, tender kernels cut from ears of fresh sweet corn are the first choice, but out of season an equal amount of frozen corn kernels that have been thawed and patted dry will work; they’ll just take a f

Garlicky White Bean Soup with Broccoli Rabe and Parmesan

This quick soup stars hearty greens and creamy white beans. Browned garlic and tomato paste, as well as an optional Parmesan rind, enhance store-bought broth, adding depth, umami and richness. Poaching a whole head of garlic in the broth mellows its f

By Rose HattabaughOctober 17, 2023

Capellini with Smoked Paprika and Olives

This rich, tomatoey pasta gets loads of paella-like flavors from a mix of briny olives, tangy-sweet sherry, and hot smoked paprika.

By Malcolm JacksonAugust 9, 2023

Tomato Masala Pasta with Chicken

Both chicken tikka masala and butter chicken are relatively modern inventions, rising to popularity in the second half of the 20th century. Inspired by their warmly spiced, creamy-rich flavors, this low-effort dish cooks pasta directly in a buttery, t

By Malcolm JacksonOctober 17, 2023

Orecchiette with Cherry Tomatoes and Mozzarella

This creamy, sweet-tart orecchiette dish takes inspiration from pasta alla Sorrentina, a southern Italian classic featuring fresh, quick-cooked tomatoes, mozzarella and aromatic basil. To make it, we quickly infuse oil with garlic, then stir in whole

By Malcolm JacksonOctober 17, 2023

Carrot-Lime Soup with Cilantro

This colorful, creamy, cream-free carrot soup injects autumnal sweetness with a jolt of spice, lime, and heat.

By Courtney HillJune 11, 2021

Chickpea, Chorizo and Spinach Soup

This hearty, simple meal in a bowl was inspired by Portuguese sopa de grão de bico. The name translates, quite plainly, as “chickpea soup,” but the dish might also include various types of vegetables, different meats and even pasta. We lean on Spanish

By Rose HattabaughDecember 15, 2021

Pork Chops with Kimchi, Scallions and Browned Butter

Tart, spicy kimchi complements and contrasts sweet, juicy pork in this single-skillet meal. We begin by searing the pork chops until caramelized, then use the remaining fat to build a bright, kimchi-based pan sauce, balanced by rice vinegar and mirin

By Dimitri DemopolousOctober 17, 2023

Curried Potato and Green Pea Frittata

This simple frittata, studded with warmly spiced peas and potatoes, takes inspiration from Indian samosas. We bloom curry powder and whole cumin seeds in oil, creating a flavor-rich base for cooking the vegetables. We start the cooking on the stovetop

By Malcolm JacksonOctober 17, 2023

Broccoli Rabe and Sausage

Simple and satisfying, the classic dish of broccoli e salsiccia—well-browned Italian sausage and tender broccoli rabe—was one of our favorite meals during a recent trip to Naples. The earthy, pleasantly bitter brassica pairs perfectly with spice-rich

By Rose HattabaughFebruary 1, 2023

Caraway and Sage Tarka

Tarka is an Indian technique for building flavor into a dish by heating seasonings in fat. This one features ingredients that are more European than South Asian. It’s the perfect counterpoint to mashed or roasted starchy vegetables, such as potatoes,

By Malcolm JacksonOctober 17, 2023

Spicy Garlic-Sesame Tarka

If you don't have Aleppo pepper, use 1 teaspoon paprika and ½ teaspoon red pepper flakes. Try this tarka on blanched or steamed vegetables, roasted meats or grilled seafood. It's also a wonderful condiment for sliced avocado.

Coconut, Fennel Seed and Ginger Tarka

This texture-rich tarka features the tropical flavor of flaked coconut plus the licorice notes of fennel seeds, with accents of fresh ginger and garlic. Curry powder goes in last to bloom for a few seconds, lending a golden hue and aromatic spiciness.

By Malcolm JacksonOctober 17, 2023

Paprika-Pinto Bean Soup with Collard Greens

This recipe was loosely inspired by Portuguese feijoada, a rustic stew of beans, cabbage, sausage and multiple cuts of pork. Tomato paste is browned early in the cooking process to bring depth and umami to this hearty dish. For the meat, we opted for

By Diane UngerOctober 17, 2023

Braised Cod with Tomatoes and Fennel Seed

Pesce all’acqua pazza, or “fish in crazy water,” involves poaching mild-flavored white fish in a seasoned tomato broth, often enhanced by garlic and spices or herbs. For our weeknight-easy version, fennel seeds and red pepper flakes are bloomed in oli

By Rose HattabaughOctober 17, 2023