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This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

When making air-fryer fried chicken, a wet batter proves difficult. Coat the chicken in flour means it can hold a buttermilk marinade in the machine.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

Yes, it’s safe. Of course, it’s delicious. And with these tips it’s even easier than you imagined.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.