There are perhaps two universal truths that all of us (non-vegetarian) writers at The Kitchn share: a mutual love for flavorful, inexpensive chicken thighs and for rich, hearty braises. When the first is paired with the second, their powers know no bounds. And a braise might sound like more of a cold-weather meal, I really love the savory combination all year round — plus it's an easy one-pot dinner for weeknights. Here I added a plethora of bright bell peppers and sweet red onions to help shout "summer braise" from the rooftops.   

Spring can sneak up on one in New York City; the moment sunny, warm weather arrives everyone magically appears on the street in shorts, summer dresses, and sandals. Don't they need to switch out their clothing from under the bed (where, due to space constraints, my summer clothing resides in cooler months)? With the same urgency, suddenly it feels imperative to drink lemonade. As in now. That's why you'll want to know this shortcut to a glass of lemonade. 

Growing up, my sisters and I ate a lot of casseroles, baked chicken, and occasional corn dogs or frozen pizza. My mom was a full-time teacher and I can only imagine how she managed as well as she did. Speed and ease were always of the essence. For that reason, I think this salad would've appealed to her, just as I think it will appeal to many of you. It's quick, only requires some minor chopping, and is pretty enough to make you feel like you've created something great — all in under a half an hour.  

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner! 

This six-ingredient salad right here has been my lunch for the past week — and it's looking highly likely that I will have it again next week! Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. With some orange segments and a slice of toast on the side, this easy lunch keeps me happy all afternoon.

As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you may never call for Thai take-out again.

Q: My wedding is at the end of June and I am doing a "potluck" dessert table where people can bring chocolate, vanilla, strawberry or lemon desserts. I love to bake and I'm planning on making a few desserts myself ahead of time. What are some freezer-friendly desserts that I can make now, that will still be delicious in a month and a half?