Vegetable

This is what happens when your favorite part of tzatziki is the cucumbers, so you amplify them until they’re dramatic, crunchy, and fork-spearable.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.

This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen.

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.