Confort

This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich.

Mojo is an enchantingly simple, intensely flavorful Cuban marinade, traditionally made with sour oranges, lots of garlic and oregano. Sour oranges are hard to find in many parts of the US, but a punchy mix of lime, orange and lemon is a great substitute.

In this quick dinner, chicken thighs are pressed while they cook, ensuring even contact with the hot pan to encourage a crispy, golden crust. To take advantage of the browned bits left behind, a splash of hot sauce and water (or stock!

The magic of pork laab (also known as moo larb or laap) lies in the simple yet strikingly effective combo of fresh herbs and toasted rice to season this ground meat salad. Cilantro, scallions and mint balance the richness of the meat, while the nutty flavor of the ground rice — an essential component of laab — complements the zingy lime juice.

Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire.

This hands-off path to pulled chicken results in a juicy, saucy tangle of meat for a crowd. The combination of boneless chicken thighs and breasts creates a mix of feathery and hearty shreds, while cooking the meat slowly in barbecue sauce ensures it won’t dry out.

This cozy yet reviving rice bowl pairs Thai red curry-stained rice with tender chicken and a citrusy slaw. To fire up the red curry paste, toast it with the raw rice before adding broth.

The plantain's boat-like shape makes it an incredible vessel for any manner of filling, from ground meat and chicken to seafood or vegetables. Here, oven-steamed plantain canoes are generously stuffed with a variety of mushrooms sautéed in a sofrito with sprinkles of coriander, cumin and smoked paprika.

These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip).

In sauce rof, a fragrant, emerald green condiment from Senegal, garlic, parsley, scallions and chile are crushed together and used to season seafood or meat, adding nuance and complexity. For this recipe, fresh herbs chopped into confetti-like bits are loosened with a glug of oil and fresh lemon zest ensures the sauce maintains a vibrant and spicy tickle.

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.

I could eat pastina, the simple Italian dish made from tiny pasta stars, chicken broth, egg yolks and Parmesan, every day. (In fact, I’ve gone on weeklong pastina benders when I’ve been deep in work and unwilling to go to the grocery store.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce

An ideal weeknight sheet pan dinner features: 1) a protein and vegetable that can be roasted at the same time; 2) a flavorful sauce that comes together in one bowl; and 3) a little pizzazz. Here, cauliflower and canned chickpeas are roasted until browned and tender (along with whole garlic cloves that become divinely sweet).

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Next-level strawberry chia pudding with fresh strawberries! Dreamy, fiber-rich & dairy-free. Just 5 ingredients & 5 minutes prep required!

Shrimp, chickpeas, and green beans stewed in a rich and spicy pan tomato sauce makes for an incredibly delicious and satisfying taco. Best of all, the filling comes together quickly enough for a casual weeknight and, because you serve it from the skillet, cleanup is a breeze.

San choy bao literally translates from Cantonese to “lettuce wrap,” and its contours are wide: cold iceberg lettuce, a stir-fry of finely diced vegetables and protein, and sweet Chinese bean sauce like hoisin (The deep-fried noodles here aren’t essential, but they add a fantastic crackle to the juicy filling.) Unlike soft, warm comfort food, which lulls you, san choy bao wakes you up It feels like a duel, with jabs of hot and cold, lunging back and forth between two worlds

Tortellini in brodo is a classic Northern Italian dish that translates to tortellini in broth. Borrowing from the concept of stuffed pasta served in a warm, savory broth, this version takes inspiration from French onion soup, while employing a few time-saving techniques.

This is quite a striking one-pan meal thanks to the combination of saffron, pistachios and pomegranates. Baking the rice in this way will also give you tahdig (crispy rice) around the bottom and edges of the pan.

During Nowruz, the Persian New Year, it’s customary to serve fish alongside sabzi polo, buttery herbed saffron rice, as a nod to renewal and prosperity Traditionally, white fish is smoked or fried, but this dish brings in many of the same key ingredients — fragrant saffron, fresh herbs and citrus — while embracing a more effortless, slow-roasted approach A flaky white fish like cod or halibut works beautifully here, but salmon also works and tastes especially luxurious when bathed in olive oil, garlic and dill.

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese

Cabbages are the quintessential storage vegetable You can cut a cabbage in quarters or thirds and use one piece at a time The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while

This vegan variation of Korean rice porridge is soothing and superearthy, thanks to a mix of fresh and dried mushrooms. Fragrant garlic, ginger and scallions infuse the porridge, while a spoonful of caramelized miso layers deeper flavor into the dish.

At the happy place where mac and cheese, tomato pasta and tomato soup with grilled cheese meet, you’ll find this dreamy weeknight pasta. It starts with sizzling tomato paste, as well as garlic and paprika, in butter, to deliver a wallop of caramelized tomato flavor.

This one-skillet Japanese curry combines ground beef, potatoes, carrots and peas with store-bought curry roux bricks for a meal that tastes complex but comes together with little effort. A Westernized, roux-based version of curry was introduced to Japan by the British Navy in the late 1800s and, over time, evolved to become a staple in Japanese households, with a number of variations like kare udon (served over noodles) and kare raisu (served over rice).

Tacos are always a good idea on a weeknight They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón

The citrusy, sweet and sour sauce in this sheet-pan recipe gets caramelized by the oven’s high heat, coating chicken thighs and cubed sweet potatoes with a delightfully sticky glaze You can use any kind of marmalade here — orange, lemon, grapefruit — or use a mixed-peel marmalade for the most complex flavor The combination of fish sauce, soy sauce and garlic lends pungent, salty flavors that round out the sweetness of the marmalade, while crushed red pepper adds heat.

The full name of this dish is poulet directeur général, translated from French as “chicken for the director general” and known in English as CEO chicken because it was often reserved for high-ranking officials, business elites and important guests. This meal of chicken, plantains and vegetables bound in a fragrant tomato gravy was often a marker of privilege and exclusivity, and is now common in Cameroon and its diaspora.