Vegetable
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.
Easy Butter Beans, Paprika, and Piquillo Peppers
Simple, quick, and bursting with flavor, these beans are perfect on their own, with a slice of toast, or tossed into a salad.
Winter Pie With Garlic Green Beans
With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this comforting pie is perfect for cold winter evenings.
Winter Stew
Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.
The Best Low-Effort, High-Reward Dessert Is This Overnight Candied Pumpkin
You can have a little squash, as a treat.
Don’t Spread Your Charcuterie Out. Stack It High
Held together by a salami fat-enriched honey caramel, this tower of crispy meat and potato chips is a holiday-ready showpiece.
Candied Pumpkin With Tahini and Date Syrup (Kabak Tatlısı)
A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.
These Chaat Masala Nuts and Cornflakes Are Dangerously Snackable
Small on prep and big on flavor, they’re the perfect little thing for your holiday snack table.
Yogurt-Marinated Cornish Hens With Onion-Roasted Potatoes
A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.
Chili Crab Dip With Shrimp Chips
Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger.
Do You Even Glaze, Bro?
Glazing vegetables is a foundational cooking technique, but that doesn’t mean it’s basic.
Combine Ube and Coconut for an Ultraviolet Pie Unlike Any Other
Turn a jar of Philippine purple yam spread, plus a few eggs and can of coconut milk, into this shockingly hued dream of a dessert.
Pumpkin Pie Is Better Under Pressure
All you need is a pinch of baking soda and an Instant Pot to coax out toasty caramel flavors from your pumpkin filling.
We’re Just Here for the Thanksgiving Turkey Sandwiches
Who needs a whole roast turkey when you can have juicy, spice-crusted meat on a tender roll?
Turkey Tetrazzini
Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.
Marmalade Ham, Cheese, and Arugula Baguette
This twist on the ham and cheese baguette is a great way to use up that marmalade you keep getting every year during the holidays.
Caramelized Fennel and Brie Dip
This warm, cheesy dip with sweet, caramelized fennel and Brie is perfect as an appetizer or for entertaining.
Phyllo-Wrapped Brie With Hot Honey and Anchovies
While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.
Red-Cooked Tofu
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.