Saucepan Kimchi and Tofu Soup
This spicy Korean soup is typically served sizzling and hot tableside in an earthnware bowl, leading to the name "Hot Pot" that is often seen on Korean restaurant menus across America. This warming soup gets its tang and heat from cabbage kimchi and gochujang.
Skillet Chicken Tagine with Fennel, Chickpeas, and Apricots
This simple skillet supper recreates authentic notes of Moroccan chicken tagine using a blend of spicy, earthy, and warm ground spices. Brine-cured olives provided the meatiness and piquant flavor of hard-to-find Moroccan ones, and some dried apricots, which plumped among the chickpeas and broth, created well rounded sweetness for this well-spiced dish.
Dutch Oven Spanish Shellfish Stew
Chock-full of shrimp, clams, mussels, and scallps, this stew is seasoned with saffron and paprika and thickened with a picada, a mixture of ground almonds, bread crumbs, and olive oil. Canned tomatoes and dry white wine formed our broth, and a little brandly lent a depth of flavor. Shells hold onto significant amounts of flavor, so we enriched the broth by steeping the shrimp shells in wine while we prepared the other ingredients.
Sheet Pan Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salad
The big, beefy flavor of flank steak is well suited to the grill, but to keep this recipe convenient for a weeknight, we set out to find a method for bringing it indoors with equally flavorful results. Browning the steak on the stovetop and then moving it to the oven to roast gives the steak the perfect sear. To enhance the flavor of the steak, the perfect spice rub adds just the right amount of heat and complexity.