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Sheet-Pan Socca (Savory Chickpea Pancake)
Crispy on the outside and creamy at their core, socca are thin, olive-oil-rich chickpea pancakes. In Provence they’re often made on wide, flat copper skillets, but a screamingly hot sheet pan works extremely well, too — and makes an extra-large chickpea cake that can serve as a light dinner or an easy appetizer. Socca are usually not topped with anything more than black pepper; they are delicate and can’t support more than minimalist additions. However, a light scattering of toppings — like anchovies, pecorino and scallions here — makes socca qualify as a simple and delicious meal. A handful of chopped olives added before baking would also work, as would a garnish of torn slivers of prosciutto, draped on top just before serving.
Crunchy Tortilla Fried Chicken Cutlets
This dish may not exist in Mexico, but its heart is unmistakably Mexican. It celebrates three beloved staples of the cuisine: corn masa, fiery salsa and Milanesa-style fried cutlets. Here, chicken cutlets are coated in a crisp, golden crust made from masa harina and crushed tortilla chips and pan-fried until deeply crunchy. A smoky, just-spicy-enough salsa made with tomatoes and chiles de árbol adds brightness and bite, while a shower of queso cotija brings the salty finish. It’s comfort food rooted in tradition, but reimagined for an easy weeknight meal.
Marinated Green Beans
This snappy, tangy and super easy recipe for Italian marinated beans makes a perfect side dish, salad or addition to an appetizer spread. The green beans are cooked briefly in salty boiling water just to turn them bright green, then tossed with olive oil, red wine vinegar, grated garlic and fresh herbs and left to marinate. Gently cooking the beans and marinating them while they are still warm allows them to soak up more flavor from the dressing. They are delicious served cold or at room temperature, and you can add a little kick to them with crushed red pepper, if you like. Green beans are available year round, which means this side dish is ready to become a staple in your kitchen.
Lemon-Miso Tofu With Broccoli
Inspired by Cantonese-style lemon chicken, this vegetarian version features crispy tofu and broccoli coated in a citrusy sweet and savory sauce. This lemon sauce is neither overly sweet nor tart, but has a soft umami hum thanks to the addition of miso paste. The simple technique of dusting the tofu with cornstarch before pan-frying delivers crispy tofu that is light yet robust enough to carry the sauce. (The tofu and broccoli can also be cooked in an air-fryer with comparable results; see Tip for instructions.) Once the crusted tofu hits the sauce, it will soften and become velvety, though if you prefer more crunch, you can serve the lemon sauce on the side for dipping.
Poached Chicken Breasts
This quick and versatile poached chicken breast recipe can stay in your stable through many seasons. Need an elegant topping for a bright spring salad? An easily portable contribution for a potluck picnic? A simple sandwich anchor for a midday lunch? The chicken is ready in just a few minutes, and works just as well after a day or two in the fridge. As written, the poaching liquid’s aromatics skew on the lighter side, so as not to overwhelm any accompanying condiments, dressings and sauces, but you can always double or triple your preferred elements to strengthen the flavor profile.
Light Soup With Mushrooms
Impossibly rich but never heavy or thick, light soup is a Ghanaian favorite, made by gently simmering dried fish or meat in a pot, then briefly adding onion, tomato, ginger and chiles to the broth. This version replaces the protein with mushrooms and is endlessly adaptable. You can add any summer vegetable of your choice, such as baby potatoes, spinach, squash or zucchini. If you prefer to add fish, toss in some chunks of a simple white fish at the end of the cooking process. The choice is really yours.
One-Pot Bean and Tomato Stew With Cod
This hearty white bean stew comes together super-quickly thanks to canned beans, a true pantry hero. Onion, carrots and sweet bell peppers sizzle in olive oil with garlic and anchovies to start the rich sauce. Evanescent but memorable, the anchovies disappear as they cook but lend their prized saltiness and savory depth. There’s a double dose of tomatoes from the use of tomato paste, which cooks until caramelized, and fresh sweet cherry tomatoes. Cod fillets are added on top of the thickened stew and steam gently until flaky and juicy. The meal comes together in one pot; it’s low-effort but full of layered flavor.
White Bean, Feta and Quick-Pickled Celery Salad
Pickling celery for just fifteen minutes is a game changer: The acid tames its grassy notes, brings out savoriness and transforms its texture from simply crunchy to crisp-tender. Here, celery is quickly pickled with red onion to create a sweet-and-sour foundation for this hearty cannellini bean salad. The cumin seeds are optional, but they add a deeply earthy and aromatic edge to the pickles; feel free to substitute or experiment with other whole spices such as caraway, coriander, fennel or star anise. Creamy and salty feta balances the sharpness of the pickles. This is a great no-cook dish for easy weeknight eating, but it also improves with age, so can be made ahead for potlucks, picnics or other gatherings.
Sizzled Scallion Rice With Sardines
This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner. Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice. Is it fried rice? Technically, yes, but the taste drifts toward the Caribbean. The dish stands alone, as any seafood fried rice can, but would also welcome a soft-boiled egg on top, if you’re up for getting another pot involved.
Ginger Chicken and Rice Soup With Zucchini
A simple base of aromatic garlic, ginger, bay leaf and turmeric flavors this cozy and nourishing chicken soup. Tender chicken, zucchini and chewy brown rice provide bite and substance, and simmer together at the same pace. The rice will swell and soften in the broth as the soup sits, and you can cook it longer than called for to give this soup more of a stewy or even porridge-like texture, depending on your preference. Add more water or stock to thin the broth as needed if reheating. Serve with a drizzle of chile crisp or a squeeze of lemon and sprinkle of fresh cilantro.
Beef Boti (Marinated Grilled Kebabs)
In Pakistan and across the Indian subcontinent, grilled meat is a streetside staple, especially during Eid al-Adha, when families gather to cook and share festive meals. Tender, flavorful beef boti is a particular favorite. The secret lies in the marinade: a mix of yogurt, spices, lemon juice and puréed papaya, which acts as a natural tenderizer. After marinating for at least 12 hours, the cubes of beef are threaded onto skewers, sizzled on the grill, and served with a tangle of raw onions and a squeeze of lemon. Toasting the cumin and coriander elevates the dish, though ground spices work well in a pinch. With just a handful of pantry ingredients and a bit of patience, this recipe delivers bold, smoky flavor and irresistible tenderness. It’s perfect for a weeknight dinner or weekend gathering, as it can easily be doubled for a crowd.
Pork Laab
The magic of pork laab (also known as moo larb or laap) lies in the simple yet strikingly effective combo of fresh herbs and toasted rice to season this ground meat salad. Cilantro, scallions and mint balance the richness of the meat, while the nutty flavor of the ground rice — an essential component of laab — complements the zingy lime juice. Many Thai recipes call for ingredients that can be tough to find in the U.S., but this northern Thai salad is an outlier. You can opt for dried Thai chiles, if you’ve got them, or you can achieve your desired heat level by grinding up crushed red pepper.
Lomo al Trapo (Salt-Grilled Beef Tenderloin)
Preparing lomo al trapo calls for a resolute attitude at the grill. Tenderloin is costly, so you must have faith that you are not going to incinerate a prized piece of beef by enshrouding it in a dish towel and committing it to the flames like a sacrificial mummy. In Bogotá, Colombia, this showstopper is often prepared for a Sunday barbecue. This method, based on a version from the chef Jaime Pesaque of Sapiens restaurant in Lima, Peru, wraps the center-cut beef tenderloin in a salt-covered, wine-soaked towel. The wine infuses the salt and, through it, the meat, which grills in that package directly on red-hot coals. When the blackened bundle is brought to the table, you crack the crust to reveal the cooked tenderloin within and serve it up in thick slices, with chimichurri, horseradish cream or Colombian ají sauce. For step-by-step photos, see the article linked below.
Tepache (Fizzy Fermented Pineapple Drink)
Refreshing, earthy and lightly sweetened, tepache is a popular fermented drink from Mexico. Traditionally, the main ingredients are piloncillo (a Mexican variety of raw cane sugar), pineapple peels (and sometimes the core) and water. For best results, use a very ripe pineapple. You can also add spices like cinnamon, cloves or fresh ginger. Fermentation time depends on the environment: In warm weather (75 to 85 degrees), it could be ready in 2 to 3 days; in cooler weather, it can take 5 to 7 days. Taste the tepache regularly; when ready, it will be frothy on the surface and slightly fizzy on the tongue, and will taste and smell pleasantly fermented. (Be mindful that if the tepache ferments for too long, it will turn into vinegar.) You can serve tepache on ice as is, or dilute and sweeten it to taste by adding water and sugar.
Shami Kebab (Crispy Beef and Chickpea Patties)
Widely considered the Rolls-Royce of Desi kebabs, shami kebabs have a silky smooth, almost creamy texture, with a thin outer shell that forms at the time of frying, giving the kebabs structure. The key to achieving the crisp exterior and creamy interior is cooking well-marbled chunks of beef with spices and chana dal until tender, then running the mix through a food processor. This paste-like mixture is used to form round patties, slightly smaller than hockey pucks. You can dip them in egg and shallow-fry right away, or freeze them, uncooked, to enjoy later. Like samosas, they freeze well, so are often found side by side at tea time, quickly fried up as a snack for unexpected guests. They also make for excellent sides at lunch or dinner, especially on special occasions. Sandwich a leftover kebab or two in a potato roll, add ketchup and a fried egg for bun kebab, the ubiquitous Pakistani street food.
Easy Chickpea Salad
A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.
Cilantro-Mint Chicken Lettuce Wraps
A Desi cilantro-mint chutney adds verdant, fiery flavors to tender shredded chicken in these herbaceous, tangy lettuce cups. The heat from the green chiles, warmth from the cumin and cooling sourness from lemon juice and Greek yogurt are stellar supporting acts for the otherwise everyday chicken breast, creating a chicken salad of sorts. Make the green chutney in advance and use any extra as an accent for other meals; it’s especially good with samosas, kebabs, fritters, on sandwiches, in yogurt and with any meal that includes rice and curry. Any leftover chicken salad is excellent for sandwiches or on its own.
Roasted Fish and Leeks Vinaigrette
This zippy sheet pan dinner takes inspiration from leeks vinaigrette, a French bistro dish in which leeks are boiled until tender and dressed with a mustard vinaigrette. Here, the leeks are roasted, along with some capers, for plenty of satisfying crunch and caramelized flavor. When the leeks are tender, the fish fillets are added right to the pan and roasted until tender and flaky. (A flaky white fish, like cod or halibut, or even salmon would work well here.) Finally, what brings this dish together is the quick, punchy vinaigrette made with whole-grain mustard, parsley, shallots and red wine vinegar. Spooned over everything before serving, it balances the richness of the roasted leeks and fish with just the right amount of acidity and freshness.
Adana Meatballs
These meatballs are a take on classic Turkish kebabs in which the ground meat mixture is usually skewered and grilled. Here, the mixture is bulked up with bell peppers and onions — which keeps the meatballs plump and moist — and spiced with cumin, then formed into orbs and baked for a quick weeknight or even party-night meal. The ground meat option is flexible: Using all beef is a great option, rather than using half beef and half lamb. (But don’t swap in ground chicken or turkey, because both have added water and the mixture will be too wet to form meatballs.) You can serve the spread of meatballs, garlicky yogurt and herb salad alongside warm pita bread for guests to make their own sandwiches, or with fluffy rice.
Jian Dui (Fried Sesame Balls)
Popular in bakeries and dim sum parlors in Chinatowns around the world, these sweet bean-stuffed fried sesame balls are a pleasure to snack on, their texture a cross between a warm donut and a gummy bear. But during Lunar New Year, jian dui take on a special significance. Some believe the golden roundness of sesame balls portends money and good fortune “rolling” into your household. Non-believers, fret not: These are easy to make and their crisp chewiness makes them a delight to bite.
Tinolang Manok (Chicken Tinola)
You could call tinola a chicken soup, but that is just a literal description for a dish that, in the Philippines, is more like a form of medicine. The writer Jill Damatac remembers her lola (grandmother) putting a whole chicken in the pot; in her own version, she bronzes thighs and drumsticks then submerges them in chicken stock and sets to a simmer. The broth’s depth comes from ginger, peppery malunggay (moringa) leaves and patis (fish sauce), standing in for salt. Chayote, kin to squash but as bracing as an apple, yields a clean, juicy bite. Be patient: The soup’s subtle flavor “does not bloom, soft and gentle on the tongue, until the second mouthful,” Ms. Damatac writes in her memoir, “Dirty Kitchen” (Atria, 2025). As a luxurious topping, she buys extra chicken skin from the butcher, crisps it and adds it to the soup at the last moment, for a satisfying shatter.
Baked Tofu
This recipe delivers crispy baked tofu that's perfect for salads, stir-fries, curries or rice bowls topped with sauce. Both firm and extra-firm tofu work well, though extra-firm has more bite. Since tofu quality varies significantly between brands, try a few to find your favorite. While you can press tofu between towels and weights, a tofu press makes the process easier if you cook tofu often. Skip lining the sheet pan here: Direct contact with the metal pan creates more crispiness. For a shortcut, freeze your tofu first to skip the pressing step entirely.
Pesto Chickpea Soup
If you constantly find yourself searching for the next no-fuss pantry meal to make after a busy day at work, this pesto chickpea soup is for you. It requires just a handful of ingredients and minimal effort; slicing two shallots is the most difficult thing this 20-minute recipe will require. The modest but mighty recipe relies on store-bought or homemade pesto as its main flavor source. The steps are as simple as can be: The shallots cook in the pesto’s fragrant oil until softened. Next, canned chickpeas are added to the pot and crushed, then simmer in vegetable broth until thickened. Finally, a second dose of pesto gets swirled in the stew alongside fresh spinach, preserving their radiance for a bright boost of flavor.
Pickle Lemonade
The tart, tangy flavor of pickles can be found across the food spectrum — from pickle-brined chicken to pickle soup and even pickle brine margaritas, it seems nearly everything is better with brine. It’s no surprise, then, that simple lemonade is improved with the addition of salty pickle brine, too. Balancing out the sweetness of lemonade’s sugar, it lifts the drink and makes it a bit more complex, with an unexpected yet familiar flavor profile. You might not immediately guess the secret ingredient, but it’s a pleasant surprise once revealed. Depending on what brand of pickles is used, adjust the flavors and add more pickle brine as you like; the level of lip-smacking tartness is up to you.