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For an easy fall dinner, cook your chicken and vegetables in a luxurious sauce of brown butter and heavy cream, then top with toasted breadcrumbs for extra crunch.

The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.

These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.

Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Quickly simmer shrimp in a stew of canned tomatoes, bell pepper, chicken broth, and cumin for an excellent and easy dinner.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. 

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

Fish and chips, when done well, is a cornerstone of British culinary success. It can be wrapped in old newspaper and eaten at the beach with a wooden fork with the same fervor and joy as a finely dined fish and chips served on white china with an expensive bottle of Chablis next to it. That comforting combination of carb and fish protein can be seen in many other cultures too. (Fish tacos, anyone?) So why wouldn’t Ghana have its own version?

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. 

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

This dish of seared paneer channels flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—by incorporating them into a quick-cooking cherry tomato sauce.

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. This easy homemade barbecue sauce uses maple syrup for sweetness and Sriracha for heat.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.