Recipes & Menus

Made of chiles, garlic, basil, shallots, lemongrass, and ginger—green curry paste packs amazing flavor.

Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer. 

This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).

Gently cooking salmon fillets in olive oil makes their flesh become extravagantly tender and silky. While confit sounds fancy, this is a mostly hands-off oven method that’s ideal for weeknights.

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Here’s a familiar Indian takeout staple—saag paneer—but with the ingenious substitution of large cubes of feta for paneer.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight.