Alongside this colorful main course, offer simple side dishes like white rice mixed with black beans, and steamed chunks of zucchini. Holiday cookies from the bakery top off the meal nicely.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.
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.
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!
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.