Cranberry Chutney With Orange, Figs, and Mustard
Alex Lau
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
This riff on the Laotian classic comes together in 20 minutes.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.
Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.
This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.