Vegetable

Flavor Profile: Spicy, tart, aromatic, salty, umami-rich Try it with: Any Som Tam (Papaya salad and family) and/or Phat Khanaeng (Stir-fried Brussels sprouts). Needs Khao Niaw (Sticky rice). The recipe for steak salad is a classic, but naam tok made with mushrooms is less common. Yet mushrooms are everywhere in Thailand and echo the texture and even the umami-rich flavor of animal flesh. Thailand has a long history of vegetarian food, for strict Buddhists and those celebrating Buddhist holidays. And while I rarely spend time considering the needs of vegetarians, I figured that if I swapped out the fish sauce in the original for thin soy sauce, then they'd have something to eat at Pok Pok.

Cabeza—or beef cheek—tacos are some of the best things this planet has to offer as food. I ate so many of these and other tacos growing up in both L.A. and Orange County that it became part of me and, in a way, prepared me to cook my own tacos. Splash some salsa verde on there, and that's it: SoCal, and especially L.A., on a plate.

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

As the pork cooks, the fat will gradually render, basting the roast.