An easy vegan recipe from Chef Vikas Khanna that blends red lentils, cilantro, and mint with red onion, garlic, a fresh chile pepper, fresh lemon juice, and spices. The ultimate comfort food.
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Just a few simple ingredients—potatoes, onions, leeks, and water—make this simple, soothing soup. Light and creamy with no cream
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Leeks add a sweet, mellow flavor to this simple, fresh classic soup recipe.
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Using just a few ingredients and ready in just half an hour, this orange quickbread adds a lovely, citrusy note at breakfast or as a snack.
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A classic Greek dish made for the microwave and ready in under twenty minutes.
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A fast, flavorful green curry recipe for tender chicken and firm vegetables that’s ready in under 20 minutes in the microwave.
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A rustic, yet sophisticated salad from the mountains of Italy, featuring sweet-sour onions that take some time to prepare—but are worth the effort.
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A heartwarming soup you can make from your pantry with a few simple ingredients: chicken, potatoes, onion, and parsley, flavored with bay leaves and cardamom.
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Mashed sweet potato and chopped mango combined with flour, ground cinnamon, ground ginger and other ingredients for a moist, delicious cake with a delicate, lingering spiciness.
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Just a few simple ingredients—potatoes, onions, leeks, and water—are in this soothing, creamy Potato Leek Soup Recipe—with no cream added.
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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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