Andy Baraghani

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

You’re essentially making a large chicken fat–doused crouton here, people.

Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.

Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color—the dark, charred parts are extra tasty.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with a big flavor payoff.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles!

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

These crunchy garlic chips belong on every steak you make.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.