Simmer

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Let this creamy, herb-packed seafood dinner convince you that clams deserve a spot in your weeknight dinner rotation.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

Created during World War II by Donn Beach, the name is Morse code for “Victory.”

Smoky mezcal, tart homemade grenadine, and a splash of sparkling wine give this twist on the tequila sunrise a modern upgrade.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake.

This Thai-inspired curry is ready in just 20 minutes with a little help from a rotisserie chicken.

This warming curry comes together in under an hour with all the deep flavor of a slow-simmered sauce.

For an extra burst of flavor, swirl some salsa verde into each serving of this hearty soup packed with farro, white beans, kale, and plenty of lemon.

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.

These mussels get their depth of flavor from store-bought pesto—a great convenience product available at most grocery stores.

Bring the taste of Persia to your Seder dinner.

This recipe makes excellent use of all those dried herbs in your spice rack; the flavors really hold their own during the cooking process and shine through in every bite.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!