For convenience, the lamb can be prepared one day ahead, then slowly rewarmed before you plan to serve it.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.