Andy Baraghani

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

This is the time to break out the grating attachment to your food processor.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

This yogurt sauce is tzatziki's more stylish cousin.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Double the batch of spicy radish pickles from raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.