Indian-Style Nachos with Warm Spices and Tamarind Chutney
Alex Lau
Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.