Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two

Hearty and comforting, this soup is a great way to use the ham hock or any leftover ham from a holiday meal However, you don’t need a special occasion to make it Both ham hocks and cooked ham are available year-round

[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches...

The Dark ’n’ Stormy is a festive and fiery cocktail made with spicy ginger beer, warm dark rum and a refreshing hint of lime — a welcome wake-up call for your taste buds This cookie recipe is no different Cayenne joins the classic spice mix of ginger, cloves and cinnamon, and candied ginger, infused with dark rum, is mixed in, adding chewiness and sweetness

The dark ’n’ stormy has become a cult highball due to a felicitous combination of its no-fault simplicity and the balance of its headstrong ingredients, each of which is perfectly suited to the common goal: reviving the flagging, heat-pummeled constitution It is simply dark rum — very dark rum — with ginger beer and some fresh lime The rich spirit is shaken awake by the buoyant piquancy of the ginger beer, while the lime slashes through the sweetness of both

Streamlining preparations for this celebration makes gathering in community even more meaningful.

A korma can be made with any combination of meats and vegetables, braised or stewed In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut

A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly

Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth

In this quick-cooking and restorative soup, the key to building flavor fast is curry powder While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper Madras curry powder, used here, is a spicier variant featuring chile powder

Soft and perfectly chewy, here is our best recipe for sugar cookies.

In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used Mashed potatoes, rice and greens are great sides that would hold up well to the tangy gravy, or serve with some peas for a bit of sweetness

Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

This recipe is a promise of warmth on those cool autumn nights Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite

Coconut milk and Thai red curry paste turn up the heat, but brown sugar and butter are part of the mix too in this side dish — an amazing combination of flavors It would be a fine addition to any table from Thanksgiving through May.

Cucumber pomegranate salad is an early fall love story that confidently leaps into winter Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds

Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

A specialty from Sichuan, a province in the southwest of China, vendors once balanced baskets of noodles and sauce on their shoulder poles and cried out “dan dan mian!” to hawk their wares Dan dan refers to those bamboo shoulder poles and mian means noodles, but there’s no one way to prepare them Nowadays in the Western diaspora, the dish is associated with a few essentials, namely chile oil and sesame paste, but another is worth adding: preserved vegetables

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork To keep it on the brothy side, add a little more liquid and leave the beans intact

Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite

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Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese You can vary the vegetables to use what you’ve got Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks

This is a grown-up version of the classic chocolate chip cookie: Brown butter infuses the dough with rich butterscotch flavor that pairs perfectly with crunchy toffee bits and chocolate chunks studded throughout. Crisp edges give way to a chewy, dense center, and the cookies are topped with flaky sea salt, which provides a necessary balance to their sweet, caramelized notes.

In a cookie emergency, why waste time scooping out individual mounds of cookie dough and baking cookies in batches when you could knock the whole process out in one shot Not only is a skillet cookie easier, but you can eat it with a spoon while it’s still warm Plus, the edges are chewy and the center is soft and gooey

For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart By replacing the meat with kimchi, the flavors in the sandwich are awakened

Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through

Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order?