Photo by Susan Bell
I love this curry because it’s so simple and everything’s made in one pot—perfect to share or enjoy alone, and I don’t think it needs any rice!
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
A festive eggplant dish great for gatherings.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.