Classic Blondies recipe from "Jim Fobel’s Old-Fashioned Baking Book.” Flavorful, chewy, and easy to make.
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A tasty dish that blends many of the elements of a traditional curry, including cardamom pods, chiles, ginger, and turmeric, with cinnamon, fenugreek leaves, ricotta cheese, cream, and yogurt.
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A riff on classic carbonara with pancetta, Parmigiano-Reggiano, shallots, wine, and parsley scaled for the solo diner; recipe from Serves One by Tony Lydecker
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A comfort food classic that's creamy inside with a light, crusty top.
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Typical of Latin cooking, this hearty chicken and rice soup from Ecuador uses achiote paste and is seasoned with cumin, paprika, fresh bay leaves, and oregano.
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A main-course salad with an appealing mix of flavors, textures, even temperatures: salmon fresh from the oven, ultra-crisp cabbage and veggies, with a warm, savory dressing drizzled over all.
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A bright interplay of flavors and textures in a recipe by Chef Jose Garces based on an Ecuadorian classic.
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Chunks of firm white fish stewed in tomatoes, onion, and wine and served over a simple green pea puree. From "Seafood Ala Sicilana" by Toni Lydecker.
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A simply delicious recipe from Toni Lydecker’s book “Piatto Unico” features a sweet and savory combination of chicken sweet peppers, onion, anchovy, garlic, and tomato.
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This recipe for farinata is a true pantry recipe—just chickpea flour, water, and oil—from “The Chickpea Flour Cookbook” by Camilla V. Saulsbury. it’s a savory flatbread that bakes in the oven at high heat and comes out deliciously creamy and can be served hot or at room temperature.
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A classic recipe for a "Big Soup" from Rachael Ray 30 Minute Meals 2. Pancetta, onion, celery, garlic cannellini, garbanzo, and green beans, spinach, and Parmigiano-Reggiano cheese.
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A flavorful spin on some old favorites: creamy potatoes and crisp green beans stir-fried with tomatoes, mustard seeds, cumin seeds, turmeric, chile peppers, and mint for a delicious side dish.
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Rich flavor and a light texture make these plantain chips a special treat; especially when they’re still warm fresh out of the pan.
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An easy, elegant lunch or light dinner that can be prepared ahead. Best served at room temperature.
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A recipe for creamy, flavorful red beans from a Harlem native in the tradition of the neighborhood's Latin Restaurants. Red kidney beans seasoned with ham hock, onion, green pepper, garlic, thyme, cumin, and red pepper.
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A Senegalese peanut sauce that blends peanut butter, onion, tomato paste, garlic, and fiery scotch bonnet pepper, mafe is comfort food that is rich, savory, and versatile.
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A Japanese staple of thinly-sliced beef simmered with sliced onions in a savory-sweet sauce of soy sauce, mirin, and sugar and served over rice, reinvented for the microwave.
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A classic recipe for lemon bars: lightly sweet with a lemony tang and a hint of chewiness.
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A take on Pasta al Fumo —“smoked pasta”—a specialty from the Tuscan hill town of Cartona. Orecchiette with a simple, flavorful sauce of bacon, tomato, cream, carrots, leek, Parmigiano Reggiano, and rosemary.
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A simple and tasty vegan option: zucchini flavored with chaat masala and mixed with earthy brown lentils. A plant-based meal that satisfies.
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