Photo by Alex Lau, Styling by Chris Morocco
Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.