Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).
This one-pot South Asian dish is simple and celebratory.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
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?
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.