These smashed cucumbers are so simple to make and full of punchy Asian flavors.

My favorite thing to do with coveted Rancho Gordo beans.

Flour and yeast are invaluable commodities right now, especially when they allow you to make this lamb-tomato Armenian pizza.

Made in one big pan so you can serve everyone at once.

Asparagus and scrambled egg garnish this deconstructed sushi.

Perfect for these stressful times, a cookie recipe that only requires 4 ingredients.

Matcha flavors and colors both this lovely cake and its lush frosting.

Anchovies don’t make this pork taste fishy, but add a depth of savoriness that’s divine.

Not one, not two, but three types of mustards star in this lentil salad with pistachios and goat cheese.

Ivan Orkin’s hack for Japanese curry from the box.

This beef stir-fry takes mere minutes to make. A perfect weeknight dish.

A crust as buttery and flaky as it gets that’s filled with rosemary-scented pears.

Kombu-butter roasted chicken with daikon and kabocha from a Michelin-starred chef.

Fork-tender short ribs in an almost mole-like sauce, finished with a bright citrus-olive herb salad.