This is Nok Suntaranon’s Gaeng Pu from Kalaya’s Southern Thai Kitchen. The curry starts with Kalaya House yellow curry paste blended with coconut milk, shrimp paste, and crab, then finished with more crab, chilies, lime leaves, and basil. It’s rich, aromatic, and fast once the paste is made.
Inspired by Michael Solomonov’s famously rich hummus, this weeknight version leans on canned chickpeas and extra tahini for fast, creamy results. Warm spiced farro adds a toasty, chewy topping that turns a simple bowl into a hearty, spoon-worthy vegetarian meal – no soaking, no peeling.
Ina Garten’s Indonesian Ginger Chicken proves that five ingredients can deliver big flavor. Honey, soy sauce, ginger, and garlic create a sticky, caramelized glaze after an overnight marinade and a simple roast. It’s a low-effort, high-reward chicken dinner.
Eric Kim’s maeuntang is a simple Korean spicy fish soup made with whole trout, gochugaru, Korean radish, and aromatics. It comes together quickly yet delivers clean heat and savory depth, making it a light but comforting bowl that’s especially satisfying on cold days with rice and greens.
Whether you’re fully vegetarian, cutting back on meat this year, or committed to Meatless Monday, Ina Garten has you covered. From rich, umami-packed pastas and risottos to hearty grain bowls and spicy comfort dishes, these meat-free dinners are satisfying, cozy, and guaranteed to win over even the biggest carnivores.
To celebrate ten years of this project, I finally made J. Kenji López-Alt’s traditional French cassoulet. What once felt intimidating turned out to be approachable with smart shortcuts, patience, and time. The result: fall-apart meats, creamy beans, and rich, comforting flavor worth every minute.
This Parmesan-roasted broccoli is a reminder of why Ina Garten recipes endure. Broccoli roasts until tender with crisp edges, then gets tossed with lemon, pine nuts, Parmesan, and basil. It’s simple, balanced, and quietly irresistible – the kind of vegetable dish you keep eating straight off the pan.
A luxuriously creamy white bean soup featuring aromatic Middle Eastern flavors. Cannellini beans and coconut milk create a velvety base, while harissa adds warmth and sumac brings citrusy brightness. Half-pureed for perfect texture, this comforting vegan dish balances rich, spicy, and bright flavors beautifully.