If you’ve never cooked it, curry can be a bit daunting, so get ready to feel accomplished. The layering of vegetables, spices and poaching the chicken in the sauce is a simple yet powerful way to develop complex flavors.

Pasta dough is unreasonably easy in a food processor. It’s quick, consistent and doesn’t require forearms of steel to knead it forever.

Super crispy and brain-breaking. You can substitute the ancho chile powder with any other spice depending on the direction you want to take the dish.

By cold-starting the chicken thighs in the pan, you’ll achieve a beautifully colored and crispy skin that will really blow minds for this one pot recipe.

Cooking the lamb shank in a pressure cooker along with this sweet and controlled umami packed sauce makes it uncontrollably tender and complex in just an hour.

Enchiladas verdes in a roasted tomatillo sauce, covered and smothered in the sauce rather than cooked in a casserole dish.