Joe Yonan

Two new books explore the dishes and restaurants that have fed, sheltered and empowered a community.

These arancini don’t require leftover risotto, and you can stuff them in all kinds of ways.

Along with bulbous spring onions, these skewers showcase halloumi, shishito peppers and zucchini, all enlivened by a classic Spanish romesco sauce.

A lemony cauliflower pasta from chef Katie Reicher at Greens restaurant showcases the brilliance of California cuisine.

Chefs love Domino’s thin-and-crispy pizza, for good reason. This recipe offers the same crispy, flaky crust for pizza that can come together any weeknight.

Edamame pasta is a great source of protein and fiber. Here’s how to cook it — and make it taste good.

Meera Sodha’s take on matar paneer brings a wonderful freshness and texture to an Indian classic.

The star of this homage to Sweetgreen is a dressing blended from cashew butter, maple syrup, vinegar, crushed red pepper flakes and more.

An asparagus puff pastry tart gets an extra punch from a thick Caesar dressing.

Fasolada is Greece’s simple, beloved white bean soup, credited with helping the country overcome adversity.