Lunch

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

These light, gluten-free salmon patties are perfect as an appetizer, weeknight dinner, or even breakfast—you can also use them to make salmon burgers.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.