September 2023

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method.

Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States.

Yogurt rice is a nostalgic dish for many South Asians, and especially South Indians. It’s the ultimate comfort food, and a no-fuss dinner that’s easy to put together. Cool, creamy yogurt and crunchy, warm spices create a dreamy contrast that makes this dish feel more whole meal-worthy than snack-friendly (though it’ll serve you well for both). Traditional versions include mustard seeds, curry leaves and urad dal, but this variation includes a different set of pantry staples: cumin seeds, cashews and red chile powder.

Za’atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme — all of which can be used as substitutes if dried za’atar isn’t available.

Creamy labneh produces a pasta dish with the texture of an alfredo, but with a bright tang that brings levity. A Middle Eastern yogurt that is strained or hung until the texture of soft cheese, labneh provides a rich, luscious texture, but strained yogurts, like Greek yogurt or skyr, are suitable substitutes. Be sure to add the dairy at the end, and don’t let it come to a boil while you stir. Boiling will cause the yogurt to break, leaving you with a sauce that isn’t creamy or rich.

Pan-seared tofu, torn into chunks then soaked in a bright, herby sauce, makes a great addition to many meals: Pile it on top of grains, salad greens, noodles or yogurt; tuck it into a pita; or toss it with chunks of roasted squash. The herbs and seasonings used in this sauce can shift, depending on what you have on hand and what sounds good. Add capers, anchovies or olives for brininess; or harissa, fresh chile or ginger for spice. You can even use wilted herbs and hearty greens. For additional texture, add nuts and seeds, or tomatoes, thinly sliced celery or avocado.

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately.