Vegetable

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

This vegetarian version of the seekh kebab combines sweet corn, carrots, potato, and paneer with a classic kebab masala, including cardamom, black pepper, and tangy dried mango powder.

Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.