Our stir-fry strips are a weeknight dinner favorite: simply pair them with veggies and a sauce and you're good to go! When we're in need of some stir-fry inspiration, we turn to this easy version featuring pantry staples like soy sauce, garlic, and sesame: Heat a large pan or wok over medium-high heat. Add 1-2 tbsp of vegetable oil to the pan, then add 1 lb of meat strips/stir-fry, and cook until browned and cooked through. Remove from the pan and set aside in a bowl. In the same pan, add a little more oil. Add your favorite sliced vegetables and a pinch of chili flakes. Cook, tossing, until the vegetables are lightly browned, at least 1-2 minutes. In the meantime, mix 2 tbsp mirin, 2 tsp sugar, 2 tbsp soy sauce, 1 tsp sesame oil, and 2 cloves minced garlic in a bowl. Toss in meat back in the pan, and pour the sauce over it. Cook everything together, letting the flavors meld and the sauce reduce for about 2 minutes, and serve.

Paella is a show-stopping dish that is surprisingly simple to master. Give it a try using this basic method that can easily be scaled up for a paella party. The basic ratios to set yourself up for success is 1 cup of paella rice, 2 cups of stock and 2/3 cups of tomato puree or sofrito. Heat a bit of olive oil over medium heat in a 14''-16'' paella, steel, or cast-iron pan. If using seafood, sauté in pan until about half cooked; set aside. If using vegetables, par-cook and set aside. Add 2 cloves minced garlic to the pan along with more olive oil, if needed. Sauté 1 minute, then stir in 1/4 tsp crushed saffron and 1 tsp smoked paprika. Add 1 c paella rice and stir until translucent, about 1 minute. Add 2/3 c tomato puree or sofrito and sauté for 1 minute, then pour in 2 c warm stock and stir briefly, spreading out rice over the bottom of the pan (you can use shrimp shells, herbs, clam juice, and/or squid ink to make a stock; alternatively, use a pre-made stock). Season with salt. Simmer rice 5 minutes, then transfer to an oven at 300 F. Bake until rice reaches desired texture, 12-15 minutes. 5 minutes before done, spread your seafood or vegetables over the rice in pan and finish baking. When cooking on a grill, we follow the same steps but increase our stock by ¼ cup.

The warm, gently-spiced flavors of DONA chai were made for enjoying on a cool fall day. So what's he only thing that could make them more autumnal? Adding a glug of apple cider! Try mixing 8 oz cider with 2 oz DONA chai concentrate and steaming on the stovetop or in the microwave. Then sip, savor, and delight in all the cozy vibes.

Our friends at Beef Checkoff shared this recipe for beef tacos with an irresistibly smoky and spicy flavor. Grab the ingredients and make it for a delectably hearty dinner: Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Season a 2 lb boneless beef shoulder roast all over with salt and pepper. Place beef in pot and cook, turning, until browned all over. Pour in 12 oz beer, 2 minced chipotle peppers in adobo, and 2 tbsp of their sauce. Bring to a boil, then reduce heat, cover pot tightly, and simmer gently until fork-tender, 3 1/2 to 4 hours, turning halfway through (check on tenderness starting at 3 hours). Remove beef from pot and let cool slightly. Trim and discard any excess fat, then shred meat with 2 forks. Return beef to pot, add about a 1/2 teaspoon salt, and stir into cooking liquid and ; warm through over medium heat. Serve beef inside tortillas with your favorite toppings (makes about 12 tacos).

Designed for busy people seeking quality and convenience, Nomz's traditional Asian soups are meant to be enjoyed by all. Featuring clean ingredients and recipes taken from mom's recipe box, each soup just needs a little heating up before savoring its rich flavors. You can also stir in noodles, herbs, or other add-ons to take things up a notch.

Season 4 cod fillets with salt and let stand 10 minutes, then pat dry. In a large skillet, heat 1/4 c olive oil over medium. Add some diced chorizo and kernels from 2 ears corn. Sauté 3 minutes; remove from pan once done. Increase heat under pan to medium high. Lightly dust cod with some flour and white pepper, then cook in pan until golden on bottom, 3 minutes. Flip, then add a dozen littleneck clams or cockles, corn mixture, and 1/2 c dry white wine. Simmer over medium heat until clams open and cod is cooked.

Hodo Foods' seasoned tofu cubes make it easy to incorporate more plant-based protein into your meals. Give them a try with this brown rice bowl that pairs together sweet, spicy, and savory flavors: Smash 2 garlic cloves into a paste with a pestle or broad knife. Whisk garlic with 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp olive oil, and 1 tsp oregano in a bowl. Add 2 cups shredded red cabbage and toss to coat; set aside. In another bowl, toss together 1 cubed mango, 1/2 a diced bell pepper, 1/4 of a small diced red onion, 1/2 a seeded and minced jalapeño, juice and zest from 1/2 a lime, and a pinch of salt; set aside. Heat a large skillet over medium-high heat. Add two 8 oz packages Hodo Harissa Cubes, breaking up cubes with a wooden spoon. Cook without disturbing until golden brown on bottom, 1-2 minutes. Flip cubes, repeating once or twice, until golden brown all over and lightly crisp. Divide 3 cups cooked brown rice between 4 bowls. Arrange harissa cubes, cabbage slaw, and mango salsa on top. Serve with sliced avocado, a sprinkle of cilantro, and lime wedges for squeezing over.