Andy Baraghani

This sliceable, jiggly sauce is spiced with bay leaves and cardamom, set in a gelatin mold, and crowned with sugared orange zest and cranberries.

It’s ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.

This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners

This garlicky, gingery soup is a heartier take on classic chicken and rice, thanks to the addition of sweet potatoes.

Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.

We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Take the time to really cook the onion and garlic in this recipe until they’re completely soft—this encourages them to release even more flavor into the velvety-rich tomato broth.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Set up all of your mise en place before you start cooking. You’ll go from raw ingredients to a glossy stir-fry in the time it takes to make a pot of rice.

One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand just how complex dried chiles can be.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.