Recipe: Fried Rice with Thai Basil and Tofu — Quick Dinner Recipes from The Kitchn

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My daughter loves rice, especially fried rice. I love fried rice because it is an easy way to include vegetables and proteins in her meal, and it makes for excellent lunches the next day. Wok cooking is also one of my favorite fast ways of putting dinner on the table quickly. This homemade version — with its peppery, soft, and delicate flavors — is a little lighter and fresher than the take-out version; it's an all-around winner at our house.

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How To Cook Rice on the Stove — Cooking Lessons from The Kitchn

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It's back to basics! How to cook a big pot of rice to go with dinner is one of the first lessons many of us learn in the kitchen. It's an easy and straightforward process that can nonetheless feel like a culinary triumph when you're first starting out. Here's how we do it. What's your technique?

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How To Make Pumpkin Pie Spice — Cooking Lessons from The Kitchn

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As the leaves start to change color and cheery pumpkins show up on doorsteps, summer seems like a distant memory and we're smack dab in the middle of fall. And while pumpkin spice-flavored treats make their appearance just about, well, everywhere, do you even know pumpkin pie spice is? Here's what it is and why you should make it at home. (Hint: it's as easy as it gets!)

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Recipe: Spaghetti Squash Pad Thai — Quick Weeknight Dinner Recipes from The Kitchn

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I've always viewed spaghetti squash — with its clever, noodle-like interior — as a fun party trick, always surprising both for its ability to reasonably mimic pasta and how satisfying the results can be. It's good, sure, but it's also never really had a "wow" moment for me.

Now, let me introduce you to this pad Thai. This dish has "wow" written all over it. It's tangy and savory in all the right places; it's crunchy and chewy and tender, all together. It has all the hallmarks of your favorite take-out pad Thai — except those spaghetti squash noodles are the star of the show.

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Recipe: Egg Curry with Cherry Tomatoes — Recipes from The Kitchn

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I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

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Recipe: Vegetarian Indo-Chinese Hakka Noodles — Recipes from The Kitchn

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These Indo-Chinese Hakka noodles were a staple of my student life. They're a classic Indian street food and also make the perfect quick and easy midweek dinner — one that is equally child- and adult-friendly. You can make it vegetarian, like I have, or add shredded chicken, pork, and seafood.

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Recipe: Lentil Dal with Hearty Greens — Recipes from The Kitchn

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Dal and roti are staple foods in every Indian household. Growing up, mine was no different, and I've carried on the tradition with my own family. I love the ease of this simple, rustic weeknight meal and the convenience of making and freezing rotis in advance. I also ratchet up the healthy heartiness of this meal by adding whatever greens I happen to have on hand.

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