Labneh with Za'atar Oil
Alex Lau
Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.
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.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
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.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.