Quinoa and Brown Rice Bowl with Vegetables and Tahini
This fresh, vegetarian bowl is super healthy.
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Kale Rice Bowl
This recipe combines pork and kale with an abundance of fresh herbs for a dish that's both hearty and delightfully fresh-tasting.
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Roasted Squash and Mixed Sprouts Bowl
This outstanding, good-for-you vegetarian salad features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh (Lebanese strained yogurt).
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Seafood Gumbo
This gumbo is rich and toasty thanks to the dark roux. It's wonderful with oysters, shrimp and crab, but you can substitute what's good in your area: clams, for instance, or even chicken.
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Winter Vegetable Chili
This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.
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Smoky Oyster Chowder with Rosemary and Fennel
This velvety chowder is thickened with a classic flour-and-butter roux. It's packed with plump oysters and tender fingerling potatoes, and there's a kick of heat from dried red chiles.
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Green Curry Shrimp Lettuce Bowl
We love this quick and fiery Thai-inspired curry, which is served over a bowl of shredded greens.
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Korean-Style Rice Bowl
Miso, tomato paste and chile-garlic make up the base of this tofu and egg rice bowl.
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Pork Cheek and Black-Eyed Pea Chili
We know pork cheeks aren’t typical, but they’re flavorful and succulent. If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted.
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Beef, Beet and Cabbage Borscht
Not your traditional Russian borscht, this Eastern European cabbage soup is a great meal in a bowl.
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Soy-Braised Short Ribs
Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce.
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