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Sujebi, or Korean hand-torn noodles, are irresistibly chewy, easier than easy to make, and a perfect addition to your favorite soup.

Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.

All the dumpling flavor but no pleating required. Here the wrappers eat like noodles when cooked in the hot broth, alongside pork and just-wilted cabbage.

Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.

A vegan twist on a ground lamb hummus bowl, this recipe features smooth hummus, crisp fennel, and tender tempeh crumbles flavored with merguez-style spices.