Steve Subera, Recipe Tester

The traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.

• (4)
• 69

Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.

• (4)
• 17

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

• (2)
• 20 M
• 40 M
• 6

Like the classic, these sponge cakes are crammed to almost bursting with irresistibly sweet, fluffy, creamy goodness—but minus the chemicals and other abominations.

• (6)
• 50 M
• 1 H, 15 M
• 98

A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that’s far, far superlative to its parts.

• (1)
• 20 M
• 6 H
• 12

One of the most beloved—and most commonly ordered—Chinese dishes in America, this quick stir-fry makes simple seem superlative.

• (3)
• 30 M
• 30 M
• 7

Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.

• (2)
• 25 M
• 25 M
• 23

These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. (See what we mean?!)

• (2)
• 20 M
• 45 M
• 14

Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably enticing for something that actually has redeeming nutritional qualities.

• Quick Glance
• 30 M
• 30 M
• 0

A little spicy, salty, and sweet and altogether satisfying. Your latest weeknight salvation when you need dinner pronto but you want something that’s not predictable or boring.

• (9)
• 15 M
• 15 M
• 20