Dinner

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

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

Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.

The secret to this simple Chinese barbecue pork recipe lies in the marinade and basting the pork while it’s roasting.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.