This vegetarian udon with spicy peanut sauce is the definitive (and delicious!) quick dinner night recipe.
What We’re Cooking Right Now
- One Pot Meal
These chipotle-maple sweet potato breakfast bowls are perfect for a brunch party. Each bowl is topped with soft-boiled eggs and a drizzle of spicy crema.
Roasted mushrooms add a delicate meatiness to this sauce that is equal parts earthy, spicy, and acidic. This spicy roasted mushroom tomato-meat sauce will be your new favorite weeknight pasta recipe.
This creamy mushroom bacon soup is loaded with four different types of mushrooms, lots of aromatics, and plenty of bacon for a comfort dinner you’ll love.
Quick-pickled vegetables are one of my favorite things. You can pile them on vermicelli noodle bowls or on rice bowls or you can eat them just as they are! This recipe is easy to prepare and lasts up to 2 months in the fridge!
Salmon cakes hold a special place in my heart because they were something my dad used to make a lot of, and I really loved them as a kid. This simple salmon cake recipe is made with fresh raw salmon.
This recipe for spicy coconut mussels and scallops is simple but super flavorful, thanks to fragrant aromatics like ginger and lemongrass.
This beautiful dessert combines white chocolate, maple, and vanilla into a mousse that is absolutely heavenly.
These easy soy-ginger chicken meatballs are juicy and pair perfectly with a warm bowl of soba. You’ll love how easy this chicken meatball recipe is to make!
This is not your grandma’s egg salad recipe; it’s loaded with hot sauce, minced Thai chili pepper, and plenty of fresh herbs for a bright, spicy breakfast recipe.
Although not a true gratin due to the lack of cheese and breadcrumbs, this casserole made with thinly sliced potatoes, creamy béchamel sauce, and truffle oil is a delicious take on a classic recipe.
This is the perfect way to upgrade glazed carrots at Thanksgiving – you get a little sweet, a little spicy, and the fluffy decadence of whipped ricotta cheese.