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Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.

These mini burger patties are versatile and family-friendly. Make a big batch to freeze and then serve all week long as sliders, on grain bowls, in pita sandwiches, and more.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Let's just call this the ultimate burger and be done!

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

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.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

Cook steamed rice “just a little too long,” add a little rendered chicken fat, and watch as the bottom develops a satisfyingly crunchy texture.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Serve this meatless main—made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese—for breakfast or whenever you need an authentic Tex-Mex experience.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.

A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick, hearty dinner.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I’m not planning to give those up either, no matter what my wife says!

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.