Dinner

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.

This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.

There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.