Recipes

Combining peanut butter and bananas is obvious, but the addition of chewy dates and flaky salt takes it to the next level.

A hybrid of the poolside favorite piña colada and Disney’s famous Dole Whip (an incredibly refreshing, tropical soft-serve-like treat)—minus all the dairy and refined sugar.

Pickled beets are incredibly flavorful—sweet, earthy, and tangy—but store-bought versions can get a little mushy. When they’re finely chopped or grated, it’s not an issue, so we took a cue from Hetty McKinnon and made a pickled beet version of her beet tzatziki. It would be a welcome condiment with almost any meal, and it’s a nice cooling yet sweet counterpart to the savory spiced chickpeas, spicy arugula, rich egg, and briny feta and olives.

Arroz con pollo is a traditional dish you’ll find variations of throughout Spain and Latin America. While the rice and chicken are constants, the ingredients and preparation styles can vary from country to country and region to region. Peruvian versions, like this delicious one from Adrianna Adarme (creator of A Cozy Kitchen), are often prepared with a vibrant green cilantro sauce instead of a bell pepper and tomato base. And Spanish versions tend to be closer to paella, calling for bomba or Valencia-style rice and saffron. Many Puerto Rican versions are cooked in aluminum Dutch ovens called calderos and seasoned with a deeply flavorful sofrito and annatto, which adds that orange-yellow color in lieu of saffron. We were inspired by all of these different iterations and created a slightly pared-down version that relies on most of the traditional pantry-friendly ingredients. We used frozen peas and even opted for jarred piquillo or roasted red peppers (which we recommend always having on hand), so the only fresh produce you’ll need is onions and garlic.

This pantry pasta feels extra special thanks to the gussied-up bread-crumb topping. Toasting them in olive oil and butter and adding garlic makes the humble pantry staple seem restaurant-worthy. Same goes for the artichoke hearts, capers, and preserved lemon—which become super vibrant and fresh-tasting when blitzed with garlic and parsley.

Chicken salad is a classic way to use up leftovers, but this version forgoes the typical mayonnaise or yogurt base. Creamy tahini adds nuttiness and is super savory. The trick is to pair that rich sauce with a bright and tangy pickled vegetable to balance it out. We love it on crusty bread with pickled green tomatoes, and it’s just as good on crackers with pickled shallots or in lettuce cups with pickled turnips.

These Tex-Mex-inspired tacos come together really quickly and scratch the takeout itch on a weeknight. You can use whatever tortilla you like. We recommend Siete brand grain-free cassava-flour tortillas, or if you’re going the homemade route, try socca. The chickpea flour pancakes are super easy to make, plus you’ll get a little extra protein from the chickpeas.

A cross between New Mexican green chili stew and white chicken chili, this smoky, hearty stew really delivers on flavor. It’ll definitely liven up your leftover chicken.

This hearty salad gets better as it sits, so feel free to make ahead, double up for leftovers, or pack it up for a picnic.

The combination of raw and cooked, bitter and sweet, juicy and crunchy ingredients makes this salad uniquely satisfying.

Our take on a classic Southwest-style salad delivers a ton of flavor with hardly any effort. Because the cashew dressing is rich, spicy, and slightly sweet, we kept the rest of the salad simple with fresh raw veggies, grilled corn, and chicken seasoned with just a little salt and olive oil. It’s got a good amount of texture as is, but topping it with a crushed handful of your favorite corn or grain-free chips would definitely up the crunch factor.

Savory, tangy, and just a little sweet. This dish is all about balance, and the Golden Turmeric Tahini sauce brings it home. Find the sauce online or at your local Whole Foods.