Saute

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicio.…

Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious.

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Sinhalese unroasted curry powder is called amu thuna paha (literally, raw three-five). The name refers to the three to five spices that unroasted curry powder traditionally contains. The three essential spice seeds include cumin seeds, fennel seeds, and coriander seeds, and additional curry leaves and/or pandanus leaves, and cinnamon bark.

Miso gives this take on the classic Roman pecorino-and-pepper pasta an extra savory, satisfying bite. You can make your own fresh noodles at home, or use store-bought.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

In this recipe, every single grain of rice gets coated in egg yolk and fries up perfectly distinct and chewy. Think of this method as a canvas for mixing in different ingredients and flavors—just don't skip the furikake.

You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.