Vegetable

No cannabis? No problem—skip it and you’ll still have a killer spicy-sweet popcorn. But for those that want to partake, make sure you use only 1/2 teaspoon baked herb in this recipe (you'll have about 1 1/2 teaspoons leftover for another use). And go slow! This stuff is delicious, but you want to start with a little over a cup and wait at least an hour before having more—it often takes that long to feel the effects.

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.

Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They’ll stay firm in this quick meal, offering good texture against the soft meatballs.

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

This is a South Indian–inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity of butternut squash, so you may want to reserve the rest for another recipe.

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.

Try this creamy cauliflower purée instead of mashed potatoes—it's more nutritious, lower-carb, and just as delicious.