Lamb Burgers with Red-and Green-Tomato Chutney

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

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 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.

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.

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.

A slow-simmering, comforting braise delivering healing to both body and soul.

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.