Saute

This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

Finishing this dish with coconut milk retains its sweet flavor.

This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.

If you have a stovetop griddle, use it to make a few flatbreads at a time.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Although it may sound purely indulgent, this steak dinner is packed with nutrients, from home-sprouted lentils to flavorful nutritional yeast. (But yeah, it tastes pretty decadent, too.)

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Try this technique on any type of ground meat for an easy rice bowl topper.

Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.

I Can’t Believe It’s Not Butter!® is the secret to golden brown tortillas

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.