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Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

These simple, flavorful noodles are seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried, and infused into oil.

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

The crunchiness and juiciness of flowering chives combined with tender, lightly seasoned pork is an unbeatable combination—and this dish is super quick to make.

When braised in a tart brine, gizzards are truly delectable! This is an easy dish to serve guests, as it can be made a day in advance and reheated. Cooked barley is a perfect side to soak up the rich sauce.

This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days. 

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

All good and decent breakfast spreads deserve some slow-cooked beans. These also freeze very well should you find yourself with leftovers.

Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.

This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity.