For flavorful arroz rojo with the fluffiest grains, toast the rice before cooking it with an aromatic tomato purée and chicken stock.

The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes Just seeing that mixture in the pan lifts my spirits

Dal can be made with all kinds of lentils and cooking methods These vary not just from region to region, but also from day to day, mood to mood Some cooks like dal soupy, others chunky

In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version

This warming, nourishing soup, thickened with rice, is full of soft strands of green cabbage Parmesan is used here in two ways: The rinds are simmered in with the broth, and the cheese is grated and sprinkled on top, adding complexity and body If you like a kick, you can increase the red-pepper flakes, or leave them out entirely for a supremely gentle broth

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad

This weeknight-fast soup — a common and comforting family meal in Mexico — is easy to prepare and uses ingredients typically stocked in the Mexican kitchen like beans, chorizo and fideo noodles Puréeing the beans with chicken stock, tomatoes, oregano and spices gives the soup a rich and hearty finish, while bits of broken pasta and spicy chorizo add bite Toasting the pasta adds a nutty depth to the flavor that, together with the fire-roasted tomatoes and stock, give the impression that this soup has simmered for hours, not 10 minutes.

Vietnamese bánh tráng is a very versatile ingredient—stuff it a number of ways for crispy or chewy rolls, or fry it for use as a crunch cracker to layer vegetables, seafood, or meat.

With just a few pantry ingredients and the right technique, these soft and savory Kenyan flatbreads can be mixed, laminated, griddled, and ready for dinner in under an hour.

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

Get the lowdown on baking at high-elevation with tips from three of the of the world's best mountain-top bakers.

Here to save your weeknight life: a slow-cooker main that’s truly “set-it-and-forget-it,” with results that taste like they required significantly more effort This rich and flavorful pork takes about 5 minutes to throw together in the morning Before dinner, just simmer the sauce — a sweet-salty mix of soy and honey — until it’s syrupy, shred the meat, add a flurry of fresh herbs and you’re done

This chopped salad is fresh, festive and excessive in a celebratory way While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer Don’t overmix the ingredients, and make sure the bananas are very ripe.

This might be the easiest roast chicken and potatoes recipe out there Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor Then, you can eat the roasted lemon or not — the caramelized, intense flavor is for true lemon lovers only

A collection of recipes that rely on cilantro in ways that go beyond mere garnish.

Whether your heart belongs to maple or Mrs. Butterworth, made-from-scratch breakfast syrup will hit the spot in a pinch. It's ultra-luxuriously thick and rich, sweet but not cloyingly so, tempered with plenty of salt and vanilla—no corn syrup in sight! With just a touch of butter, it's perfect for drizzling over pancakes, waffles, and French toast, too.

While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort This weeknight dish requires no chopping; just mixing and baking Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones

The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. It all cooks in under half an hour start to finish.

Jocón — whose name comes from jok’, meaning to grind or mash in Mayan K’iche’ — is a fresh chicken and tomatillo stew that is popular throughout Guatemala The stew stems from Maya culture but some of its ingredients today, like sesame seeds and chicken, were likely introduced by Spanish colonizers Some Maya groups also made theirs more spicy, or with red tomatoes rather than tomatillos, depending on in which part of the country they lived

If we’re being honest, a baked potato isn’t really about the potato It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew.

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one Or serve it as it is, over rice to catch every last drop of the glorious sauce

Cumin-heavy sazón is among the most commonly used spice blends in Puerto Rican cooking, and is also popular throughout Latin America This seasoning is an incredible cheat, and is typically found in the international section of most supermarkets Commercial brands are flavor bombs pumped with monosodium glutamate — MSG — that can make almost anything taste better

With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946 Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans

A collection of our favorite recipes that showcase the versatility of cornmeal, including Northern- and Southern-style cornbreads, hushpuppies, Jamaican cornmeal porridge, and a sweet and savory corn casserole.

Lemon Blueberry Pound Cake is a delicate, dense pound cake with added lemon flavor, loaded with fresh blueberries, topped with a lemon glaze.

These Ham and Cheese Sliders are one of the BEST you will ever try. The secret? The seasonings in the butter sauce! They transform boring ham and cheese into something magical!

Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely A little dark chocolate and orange zest makes this cake extra special While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.