Simmer

Make farmer cheese at home with just one container of kefir and a little bit of patience.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

Butter adds velvety texture and comforting flavor to this special-occasion cocktail, a combination of our two favorite winter warmers.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

The peas may bring good luck, but the bacon definitely brings good flavor.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.