Recipes

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

Hilary Cadigan’s Sparkly Ginger Margarita packs a one-two ginger punch with ginger syrup *and* powdered ginger. Top it with seltzer for a bit of fizz this February. Produced in partnership with Patrón.

Using sweet blood oranges and warming spices like vanilla and cinnamon, Amanda Shapiro’s Winter Spiced Margarita makes us feel super cozy right now. Produced in partnership with Patrón.

Using sweet and floral Meyer Lemons, Maricela Vega’s margarita takes advantage of citrus season. Produced in partnership with Patrón.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

Don’t rush the cooking process on this one. Moderate heat allows the cheese inside to fully melt without burning the outsides.

All the flavors of Eastern European cabbage rolls, but without the rolling.

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When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

Two words: Lunch nachos!!!!

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens.

A riff on Chinese American sesame chicken, this recipe is super sesame-y from the sauce up: Tahini (an untraditional but logical addition) adds richness, and sesame oil and toasted sesame seeds hit the flavor home.

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.