Simmer

Easier than burrito bowls—and even more delicious.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Silkier, lighter, and more sinfully good than anything you've ever tasted before.

Cheesier macaroni and cheese in minutes—no box required.

I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.

My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”

No more cellophane-wrapped singles for you: Make better American cheese at home with just 5 ingredients.

Cinnamon lends warming complexity to this comforting and creamy cold-weather drink. Want to turn it into a hot cocktail? A splash of rum certainly wouldn't hurt.

Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.

This simplified version of the traditional savory rice porridge uses boneless, skinless chicken thighs cooked with rice in a slow-cooker. Dress it with avocado, limes, peanuts, chile oil—and as many toppings as you like.

This rich and creamy white chocolate has tropical notes thanks to the coconut milk, plus a boost of caffeine and bold green color from matcha powder.

Poaching eggs right in the stew is so obviously genius, we’re still trying to figure out why we didn’t think of this recipe sooner.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.