Dinner

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

This eggy breakfast bake is big enough to share.

A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

This easy Irish soda bread recipe gets a little tang from buttermilk and pops of concentrated sweetness from dried fruit.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

This is what happens when your favorite part of tzatziki is the cucumbers, so you amplify them until they’re dramatic, crunchy, and fork-spearable.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.