A tomatillo is like a gift: It’s a tart green fruit (that’s sometimes confused with an unripe green tomato), wrapped in a crinkly husk. Peel the wrapping away and you’re left with a world of culinary possibility. If the first thing you think of when you see tomatillos is salsa verde, we don’t blame you. Us too!

When it comes to an easy dinner, a sandwich is always a good choice. However, there’s really only so much you can put between two regular ol’ slices of bread. Swap that sandwich bread for a pita, however, and it’s a totally different ballgame. Sure, you could fill a pita with cold cuts as you would your usual sandwich, but that’s really just the start: Your options go way beyond that.

Seltzer, soda, and iced tea are refreshing, but let’s be honest — they get a little boring after a while. Sometimes you just want something a little more fun to sip on. And as we head into fall, we’re ready to trade the cool, refreshing drinks we leaned on all summer for fall mocktails with hints of warm spices, seasonal fruits, savory herbs, and deep, rich flavors that come with the season.

Of all the things I make in my Instant Pot, there’s nothing more convenient (or versatile!) than a batch of sweet potatoes. Topped with a pat of butter and flaky salt, Instant Pot sweet potatoes are a quick side dish to partner with whatever I’m cooking. They’re also incredibly versatile. Loaded with beans and greens, they make a wholesome vegetarian dinner. Filled with Greek yogurt or nut butter, and fruit, I have a nutritious breakfast.

And it’s actually way easier to make than it looks.

Summer has given way to fall, and gone are the long days, trips to the beach, and perfectly ripe heirloom tomatoes at the farmers market. But there are some pretty great things about fall as well — there’s pumpkin, for example, not to mention all the apples, hearty greens, and root vegetables that start showing up at the market.

And it cooks in just 20 minutes.

It's a must before summer's over.

Yes, you really can make baked ziti (well, “baked” ziti) in your slow cooker. And the result isn’t just good — it’s amazing. What it lacks in the crispy-edges department it gains in the ooey-gooey comfort-food department: tender noodles coated in marinara sauce and mixed with a double dose of melty cheese. Pasta in the slow cooker has a reputation for being overcooked and soggy — a result of too much liquid in the slow cooker or too long of a cook time.

You can prep it in under 10 minutes.

Calling all feta lovers.

And it cooks in under 15 minutes.

It should come as no surprise that chicken bites make a regular appearance on my dinner table. I’ve made garlic Parm chicken bites, bbq ranch chicken bites, and honey Dijon bites to name a few favorites, but these days my family only has eyes for these French onion dip chicken bites. Even my 5-year-old can’t get enough of this flavorful skillet.

Better than anything you'll buy at the store.

Calling all banana bread lovers.

It's a weeknight staple.

And they have so much flavor.

You only need six ingredients.

And it’s ready in just 20 minutes.

And you only need six ingredients.

It's the perfect summer potluck dish.

They’re flavored from the inside out.

It’s easy to think of fresh parsley as a just a garnish to sprinkle over dinner, but it’s such a versatile herb! Chop it up and add it to your favorite salads; blitz it into a sauce, like fresh chimichurri or mojo verde (Spanish green sauce); or stir it into a hearty grain bowl or marinated bean salad.You can make a flavorful compound butter to use on grilled salmon or roasted summer vegetables.

Ah summertime: it’s when temperatures soar and we all head outdoors to soak up every bit of the season. Who wants to spend time indoors cooking this time of year? Since we can’t subsist on refreshing watermelon and icy popsicles alone, I’ve armed myself with a roster of quick and easy dinners I know I can pull off — even on the hottest of nights.

It's the only version I make.

Memorial Day weekend is upon us! We are really looking forward to the unofficial start of summer. So let’s get ready to host, fire up the grill (after cleaning the grill first, of course), dust off your cooler, and get your favorite picnic blanket ready: We’re heading to the backyard for a BBQ! As for what to cook, there are so many good choices.

You probably have it in your pantry right now.

It takes just 20 minutes to prep.

Once we’ve reached the middle of summer, it’s impossible to ignore the fresh zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant vegetable, others need a little more convincing. Zucchini has a mild taste with a subtle sweetness, which might make you think it’s a little blah.

It cooks in less than 10 minutes.

If we’re being honest, no one is more surprised than me at how legit these cottage cheese pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and actually taste good. If it sounds too good to be true, I assure you it’s not.

They're ready in 30 minutes or less.

Make this once, and it will be your new go-to.

It’s true that a sprig of fresh mint makes a lovely garnish for almost anything you serve, but we’re here to remind you that’s it’s capable of so much more. Mint is a terrific herb to keep around the kitchen — or to grow on your own! (Just keep it away from other herbs you’re growing, because it’ll overtake them.) As a kitchen herb, it pairs wonderfully with a variety of dishes.

It's ready in 20 minutes.