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A one-pot evening meal with minimum fuss and maximum taste.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.

Prepared green curry paste gives this simple, dinner party–worthy dish tons of complex flavor in very little time.

To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and holds the almond crust in place.

Your favorite comfort food meal with a new twist.

Casserole filled with sausage crumbles, egg mixture, and veggie tots topped with cheese.

Cauliflower rice with peas, carrots, green onion, and cilantro.

Fermented black soy beans—a Chinese cousin to miso paste—are the key to this flavorful weeknight stir-fry.

Bright, piquant green peppercorns and a flambéed splash of Cognac make this classic French sauce a fun and festive way to celebrate New Year’s Eve.

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients—little more than eggs, oil, and salt—transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like—peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.

The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles—the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.

This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew.