Easy

Because leftover Thanksgiving sandwiches are overrated.

Take a plate of greens from blah to ooh-la-la.

You'll really want to eat these leftovers straight from the pan.

Busting conventional steak-cooking wisdom to make a better, faster steak at home.

The best kind of kitchen magic we know.

Pan-seared chicken breast for a gold chicken dinner.

It tastes like a big hug.

A zesty, vibrant herb-packed sauce for everything from meat to potatoes.

It's the only side dish you need this fall.

Crackly edges and creamy centers every single time.

They're crunchy, salty, snacking perfection.

It's the fastest, fanciest dinner around.

Learn how to make old-school meatballs just like an Italian nonna.

We tried every method out there to come up with the very best.

Set it and forget it.

Trust us: This is best (and easiest!) thing you'll cook in your Instant Pot this year.

A basic recipe for beginners and seasoned bakers alike.

What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time?

It's pure magic.

This saucy, slightly spicy dish is the comforting weekend breakfast you need.

Further proof that there's nothing butter can't make better!

Put that frozen salmon right in the oven!

It pairs well with everything.

Never buy a bottle again.

It comes together in just 5 minutes.

A one-ingredient wonder.

When life gives you cabbage...

It's shockingly simple.

Chicken night is about to get even better.

Plus: our secret for making them extra tall and flaky.

This is how you turn the brunch staple into a simple and satisfying dinner.

For when you're bored of chicken (and pork chops).

Are you already doing this?!

Your favorite pasta impersonator, in under 15 minutes.

Tomato purée is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Plum or Roma tomatoes are best for purée because they are generally grown for preserving. Paste, oven-dried tomatoes, and sauce are all made from these varieties — they are low in water content and rich in flavor.

The minimalist dessert gets a maximalist upgrade.

Once you learn how easy it is to make, you may never return to the store-bought stuff again.

No road trip required.

They take about 10 minutes to assemble and last for weeks in the refrigerator.

It's as rich and creamy as you could ever hope for.

Keep this recipe in your back pocket for quick weeknight dinners.

Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I’m officially full. Sure, you can buy this firm cheese at the store to make your own homemade curries, but where’s the fun in that?! If you have a pot, a strainer, and some cheesecloth, you can have fresh homemade paneer cheese in about 30 minutes.

Turn 5 ingredients into the dreamiest dessert.

It's what comfort food dreams are made of.

Can you slice vegetables and boil brine? Then you can make refrigerator pickles.

No espresso machine required!

Everything you need to know about grilling eggplant, summer squash, bell peppers, mushrooms, asparagus, and more.

You just need 5 ingredients and there's no baking required.

If you think you detect a hint of chocolate in your chili, you're not wrong.

It doesn't get any more epic than this.

It's a great little staple to have in your summer cooking repertoire.

A savory breakfast that takes two minutes to prep for the slow cooker.

This sticky rice pudding can be served for breakfast or as a dessert. When I was traveling in Thailand, I had this rice pudding almost every morning, served in small banana leaf bowls, with thick coconut cream and fresh mangoes. It is easily one of my favorite food memories of all time. You can make this rice pudding with black or white glutinous rice. (Or use both! The black rice tints the white a delicate purplish color.) Both varieties are available in most Asian groceries.

Memorize this surprising yet super-simple technique and you'll forever be rewarded with the crispiest skin and juiciest meat.

Kombu broth, or dashi, is as quintessential to Japanese cooking as chicken broth is to American cooks.

Ready the food processor and grab that jar of roasted red peppers in the back of your pantry.

A wholesome take on the classic Chinese appetizer that you can eat for dinner.

This classic Cuban soup is inexpensive, hearty, and guaranteed to warm you up.

It's foolproof!

As much as we love ice cream, we wouldn’t want you to miss out on another sweet, creamy treat: homemade frozen yogurt. So I went about looking for the very best method for making frozen yogurt. After testing several recipes I’ve found that whipping up your own batch of fro-yo isn’t too different from making your own ice cream, though there are a few key differences to keep in mind.

Thanks to a preheated baking sheet and a drizzle of honey, these sprouts are extra caramelized and extra crispy.

When you need a simple salad to make the meal complete, this tumble of arugula and shaved fennel is all you need. I find the combo of peppery arugula and sweet, crunchy fennel so delightfully addictive — so much so that I’ll sometimes eat a big bowlful with just a wedge of toasted baguette and call that dinner. The salad takes seconds to make, even counting the time to shake together the easy vinaigrette of lemon juice and olive oil.

While the idea of churning my own butter appeals to the part of me that obsessed over the Little House on the Prairie books as kid, I think that if Laura Ingalls Wilder landed in the present day, she’d ditch that butter churn for a blender in a heartbeat. In a blender, making your own butter becomes a practical, everyday affair for us modern-day home cooks. Find a sale on your favorite heavy cream? Have half a carton leftover from the weekend? Treat yourself to some homemade butter.

There's kale in it to make you feel wholesome, and cheese and white wine to make you feel indulgent.

Because sometimes butter is boring.

Learning how to properly brown ground beef for tacos, salads, and soups is a meal prep game-changer.

This is the recipe that can make *anyone* a jam maker.

Here’s the easiest way to cook mahi mahi, yielding flaky pan-seared fillets with a lemon butter sauce.

Toss the frozen shrimp straight onto the sheet pan.

One bite and you'll wonder why you haven't been making fruit salad this way all along.

An easy-to-love, one-skillet dinner that leans on a jar of apricot preserves.