427 boiling recipes

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Yam bake a la orange: sliced yams layered with fresh orange, dried figs, and walnuts, drizzled with honey and orange-zest butter. A bright, naturally sweet holiday side without marshmallows.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

Traditional Turkish bulgur pilaf sauteed with butter, serrano chiles, and tomato, then steamed in stock and finished with fresh mint. An authentic kavurma-style side dish with gentle heat.

Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.

Creamy Bolivian peanut soup with ground roasted peanuts or peanut butter mashed with potatoes into a thick, satisfying broth. Vegetarian, ready in 30 minutes.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

Light and airy no-bake watermelon chiffon pie in a buttery graham cracker crust. Pureed watermelon, whipped cream, and fluffy egg whites create a cloud-like filling that chills to set.