Recipes & Food

A sweet, soft mix of cabbage and leeks forms the base of this homey one-pot dish Using vegetable broth instead of water as the liquid in the pot deepens the flavor, which is rounded out with salty, nutty Gruyère cheese and sour cream, and finished with smoked paprika and dill (or another fresh herb) You can use any short pasta here, just keep an eye on it so it doesn’t overcook; it should be just tender without being mushy.

Edna Lewis mastered dozens of bread and biscuit recipes over the years, and in “The Taste of Country Cooking,” she offers two for biscuits; this is the flannel-soft version Be sure to use homemade baking powder, which you can make easily by sifting together 2 parts cream of tartar with 1 part baking soda It leaves no chemical or metallic taste.

There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost

Each new day presents a new opportunity to eat rice — and this recipe makes a case for rice salad. Tender jasmine rice steams with Dijon mustard-streaked salmon to create a strong foundation.

According to Punjabi lore, this heavily spiced chicken and chickpea dish was born during Emperor Shah Jahan’s imprisonment, when his cooks were challenged to create luxurious meals from humble chickpeas. Traditionally made with bone-in chicken, this streamlined version calls for boneless chicken thighs, browned then simmered with chickpeas in a complex tomato-onion base with ginger, garlic and green chiles.

Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots

This adaptable make-ahead salad is a great instant lunch or side dish It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures As the broccoli sits with salt and vinegar, it softens and becomes slaw

Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle If you’d like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.

There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients But most importantly, minimal effort results in a velvety yet bright soup The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness

In her YouTube series, the chef and cookbook author Sohla El-Waylly will teach you how to improve your kitchen game, wherever you are in your culinary journey.

Refreshing and slawlike, this salad makes a versatile side dish for any gathering, especially one where a rich dish is the star It’s dressed with lime juice and jalapeño and left to sit, to infuse and soften the cabbage, then topped with sliced radishes and avocado, an ever-welcome and bright note.

This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew.

For a green smoothie that’s neither too sweet nor reminiscent of gazpacho, make the “Stew” from Veggies Natural Juice Bar & Cafe in Brooklyn Fresh, spicy and sweet everyday staples like agave or honey, greens, ginger and banana harmonize thanks to one ingredient that brings them all together: vanilla extract, which enhances and balances flavors in baked goods and beyond The Stew was invented on Veggies’s opening day, when a customer named Stew asked for a drink using a few requested ingredients

The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce The result is a soup that’s both vegetal and creamy, tangy and rich

This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper It would pair equally well with super rich pork chops and sausage or lean roast turkey Add chickpeas or salty cheese to turn it into a bright main dish.

Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), as the signature punchy sauce made with sesame paste and chile oil transforms nicely into an assertive dressing Curly and chewy ramen noodles cling perfectly to the sauce, but you could really use any noodle you like, including instant noodles, udon or thick rice noodles Adapt this salad throughout the year by adding seasonal vegetables such as mushrooms, broccoli, cauliflower, sugar snap peas, snow peas, spinach or green beans.

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.