Recipes & Food

This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling The recipe is easy — throw everything into the blender raw — though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers

Crunchy and tart like salad-e Shirazi yet sturdy enough to sit out for a couple hours, this salad dresses snappy raw zucchini and salty feta simply, with vinegar and oil But while summery salads can be ephemeral, this one has staying power because its seasonings — a za’atar-like combination of dried mint, sesame seeds and dried chile — bloom in the olive oil for a rich undercurrent of flavor Serve this dish as a side or build it into a whole meal by adding cooked grains, beans or another protein.

Some foods are best served straight out of the oven or right from the refrigerator, but there are many dishes and delicacies that benefit from being served at room temperature.

Bold and full flavored, this beef and root vegetable stew from the Gascogne region of France is country cooking at its best.

This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite.

This quick and easy skillet dinner is somewhere between an easy take on enchiladas verdes (no rolling required) and a complete-meal rendition of chile con queso The base is a mixture of charred green chiles, pinto beans and store-bought or homemade salsa verde, which delivers the brightness of tomatillos, chiles, cilantro and lime Blanket the bean-and-chile mixture with Monterey Jack cheese, then broil until molten

This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili It is not really a chili in the Texas sense of the word There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red

Start the day right with these can’t-miss recipes.

It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet A high-speed blender is the best way to process the orange, but a food processor works too You want the purée to be as smooth as possible

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni A good glug of your best olive oil would also be welcome.

In Singapore, there are countless versions of curry Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt) The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.

The well-known combo spans cultures and cuisines, and is our favorite way to get dinner on the table. These 15 recipes showcase just some of what the ingredient duo has to offer.

Oatcakes—savory, crumbly Scottish crackers—are delicious on their own, or with several slices of cheese.

In Japanese, “yamitsuki” means addictive — a precise description of this seemingly humble side dish of cabbage, gently torn and simply anointed with sesame oil and seeds, garlic, black pepper and a fingerprint’s worth of salt So few ingredients, so little time required, and you can’t stop eating it Often served at izakayas, the Japanese equivalent of pubs, the cabbage is especially good for refreshing the palate and easing the stomach between bites of richer, fattier foods

Each bite of beef nilaga’s melt-in-your-mouth meat, buttery bits of bone marrow and tendon, and unctuous vegetable-laden beef broth is a symphony of textures and flavors. Here, Philippine-born chef Yana Gilbuena shares her recipe for the Filipino beef soup.

Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together

Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.

If you’re feeling a bit worn down, one bowl of this hearty lentil soup will bring you back to life — or at least fool you into thinking so The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus and a generous pinch of turmeric that stains the soup gold As they cook down, the lentils melt into the broth, making it thick and rich

A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn’t require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat and flavorings, and roast at high heat until everything is golden brown. Here’s how.

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

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon Use a good wine here, something simple but drinkable It makes all the difference in the finished dish

This vegan marshmallow recipe is for everyone who's been missing out on this popular hot chocolate topping and s'mores ingredient! For the longest time, I thought that going plant-based meant I could never have marshmallows

We tried 14 matchas to find the six best picks for every budget. Our favorites include options for beginners, everyday sippers, and matcha aficionados.

Preparing a roux with butter and sweet rice flour produces a gluten-free gravy that's delicious and silky smooth.

Cooking couscous according to the packaging instructions is quick and easy, but it almost always results in sticky, unevenly cooked couscous. But this unique technique guarantees fluffy, perfectly cooked couscous every time.

If your favorite Greek foods are the lively vegetable dishes, this meal-in-a-bowl stew is for you A simple mix of lemon, garlic and lots of herbs enliven the potatoes and spinach and using ground meat ensures a lot of flavor in very little time Ground turkey or pork would be just as good, if you prefer

A parchment paper lid is very useful when making stews and braises, forming a semipermeable barrier that allows some evaporation and browning, but not too much.

These delicious recipes are sure to keep you warm as the temperatures drop.