Spinach-Yogurt Dip With Sizzled Mint
Alex Lau
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
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.
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.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
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.
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.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.