Andy Baraghani

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.

Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.

Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.

Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.

Split open like a baked potato, eggplant becomes a custardy vessel for dinner.

Andy Baraghani We deviated from tradition by replacing the usual method of rubbing toast with cut tomatoes; instead, we grated the tomatoes to create a raw sauce that the bread can fully absorb.

Andy Baraghani Think of this as a late-summer pantry pasta. The fresh tomatoes will cook down to form a bright tangy sauce, while the butter and miso will add a glossy and salty finish to the pasta.