Simmer

Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

To make delicious iced chai, finely grind the spices to extract their flavors, then simmer the spices and tea in milk to fully hydrate them.

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It’s pivotal for casseroles, such as lasagna (page 126) or the green bean dish (page 125) that falls on so many Thanksgiving menus. It’s the halfway point to sausage gravy (page 122) or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.