Christina Chaey

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

This low-ABV sipper made with sherry and sweet vermouth is virtually hangover-proof.

Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to be thrown into soups and stews straight from the freezer or thawed in the fridge and tossed into omelets and pastas. Even simple side dishes of garlicky greens become infinitely faster when virtually all the prep work is done ahead of time.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.