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A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.

Eggs make for a hearty paella—no meat required!

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

For a great farro salad, follow this formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing.

Simply put: this is the most indulgent, decadent breakfast you can prep in advance for Christmas morning.

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.

No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.