TastesSightsSounds

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. https://www.bonappetit.com/recipe/skillet-salmon-with-pickle-y-salad

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle! https://www.bonappetit.com/recipe/crispy-rice-with-ginger-citrus-celery-salad

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way. https://www.bonappetit.com/recipe/pasta-with-mushrooms-and-cashew-cream

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup. https://www.bonappetit.com/recipe/braised-beans-and-sardines-with-fennel

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor. https://www.bonappetit.com/recipe/tamarind-chicken-thighs-with-collard-greens-salad

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. https://www.bonappetit.com/recipe/marinated-tofu-with-brussels-sprouts-and-farro

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead. https://www.bonappetit.com/recipe/shrimp-and-cabbage-curry

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner. https://www.bonappetit.com/recipe/chicken-salad-with-citrus-and-chile-oil

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs. https://www.bonappetit.com/recipe/huevos-rancheros-con-rajas-y-champinones