Five-Spice Short Ribs With Carrot-Parsnip Purée

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.