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These jammy eggs are a quick and beautiful addition to any cocktail party.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

Too many turkey meatloaf recipes have resulted in a dry, uninspiring dinner. But soaking breadcrumbs in milk prevents the meatloaf from drying out as it cooks.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Truly a one-pot wonder, this dish is homey, comforting, and weeknight-friendly (thanks to the minimal cleanup). Rinse your rice until the water runs clear before adding to keep the grains from going clumpy or gummy in the pot.

Paneer is perfect for this toasted sandwich recipe—the cheese is creamy but doesn’t melt completely, adding a satisfying texture to an easy tomato sauce that’s spiced with jalapeño, ginger, coriander, and cumin and mustard seeds. Searing the paneer leaves some bits a little crunchier than others while adding a smoky flavor to the sauce; Sach is my favorite brand. You can serve the sauce simply with flatbread or over rice or use it as the filling in enchiladas or tacos (topped with sautéed mushro.…

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso–butternut squash sauce. The sauce delivers plenty of flavor thanks to miso and ginger, topped with lemon, cilantro, and chili crisp. The cooking time will vary depending on the fish’s thickness, so keep an eye on it as it cooks; you will know it is done when the fish flakes easily at the push of a fork. 

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.