Claire Saffitz

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

Use this puff as the base for anything from tarts to palmiers to turnovers.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

The components in this recipe sound a little out there, but trust us.

Keep a couple of ripe bananas handy and eat this all week.

The coconut-date mixture in this recipe gets better the longer it sits.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.