Simmer

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

This classic Roman pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

Almost anything—apples, pears, berries, watermelon—can be used in these fruit preserves from Vivian Howard.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast. 

The essence of this pulao is the yakhni, which means meat stock or broth. Homemade chicken stock, bone-in chicken thighs, and an abundance of spices make this a flavorful and comforting one-pot meal.