Dinner

In chef Matty Matheson’s riff on the Nashville hot fish sandwich, crispy golden fish fillets get smothered in a smoky chile butter and layered with onions, pickles, and cheese.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

Standing three tiers high, the magnificent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

In this recipe, every single grain of rice gets coated in egg yolk and fries up perfectly distinct and chewy. Think of this method as a canvas for mixing in different ingredients and flavors—just don't skip the furikake.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

These beans cook with a combination of herbs, alliums, and chiles—and salt is added right from the start. No pre-soaking means this just might be the easiest pot of beans you'll ever make.

This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance the intense flavors.

You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.

This dish of tender spiced goat layered with saffron rice, cashews, and golden raisins is a celebratory meal ideal for birthdays and holidays of all kinds.

Packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce this is a vegetable dish for special occasions.