Stovetop

It's the perfect dinner for one.

The marinade is everything.

The secret ingredient comes from the freezer.

It tastes like childhood.

Sweet and tangy.

Like the boxed stuff, but so much better.

It’s a sauce! It’s a dip! It’s a dressing!

The secret’s in the sauce.

It's the perfect way to use up your tomato haul.

A simple side you’ll turn to again and again.

Yes, you really only need one pot. And no, you don't need to drain the pasta!

Plus, two ingredients not normally found in chili.

All the flavor with less of the work.

It's a game-changer.

If you’re looking for a quick and easy skillet meal, add this weeknight-friendly recipe to your dinner rotation immediately. With crumbled Italian sausage and creamy potatoes at the helm, it’s rooted in hearty, wholesome comfort and balanced by a light, bright twist from a handful of fresh parsley and a generous squeeze of lemon. When it comes to serving this skillet up, know that it works just as well for breakfast as it does for dinner!

It's bright, fresh, and a breeze to whip together.

And you only need four ingredients.

It's ready in 20 minutes and doesn't require turning on the oven.

It’s even better than the original — seriously.

I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy edges and a glazed top that I can’t get enough of. Buttermilk bars rose to popularity in Los Angeles-based mom-and-pop donut shops in the 1960s. They are still the top seller at many LA donut shops today, including Primo’s.

A chipotle marinade makes the chicken extra-flavorful.

It’ll be your new family favorite.

The Goldilocks of scrambled eggs.

It's a fraction of the cost of guanciale or pancetta.

It’s that good!

Whatever regular ol’ butter can do, maple butter can do better. The touch of sweetness and caramel-y, toffee notes alter butter so magically that it’s hard to believe how simple it is to make. Because maple butter has so few ingredients, it’s essential to ensure those ingredients are good-quality. Here you’ll want real-deal maple syrup — sweet, smoky, and amber-colored.

Tomato gravy is savory and tangy, forgiving and uncomplicated. It’s the answer to all our Southern breakfast prayers. Southern-style tomato gravy is a thick sauce made with canned or fresh tomatoes, a blonde roux (bacon fat or butter and flour), chicken broth, and the occasional splash of cream. It’s most commonly served with biscuits, meatloaf, or fried eggs. It also goes well with creamy grits, mashed potatoes, toast, pasta, and rice.

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

Pronounced poh-taazh, potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy.

In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. I suggest trying your first batch spooned over a homemade buttermilk biscuit. The creamy gravy pairs perfectly with the warm, fluffy layers. It’s a Southern classic.

Restaurants can’t compete with this.

And it cooks in just 20 minutes.

Even if the arrival of PSL season has you rolling your eyes, there’s no denying the deliciousness of a pumpkin spice latte. But you can do better than Starbucks. Our homemade pumpkin spice latte is even better than what you can get at the coffee house chain. Here’s how to make an easy extra-frothy pumpkin spice latte at home. You’ll have enough to share with someone you truly love. Our homemade recipe is better than Starbucks.

One-pot pastas are an absolute magic trick. Cook pasta start to finish in just one pot? No straining? And oh, wait — all the other ingredients for a delicious, well-rounded weeknight dinner cook right in the pot with the pasta? Amazing!The family-friendly pasta technique deserves a spot in your meal plan. Here are 25 one-pot pasta recipes to keep you happy and well-fed.

You can prep it in under 10 minutes.

Engaged in a tomato girl summer.

It's probably in your pantry.

And it cooks in under 15 minutes.

Fresh corn on the cob is one of my favorite summer vegetables. Fresh corn has a naturally sweet flavor that makes it a breeze to cook, and the irresistible sound of kernels popping when they’re cut off the cob is music to my ears. Southern-style fried corn is a deliciously simply recipe that excels in maintaining those kernels’ natural sweetness. Despite what it sounds like, fried corn is not deep-fried corn on the cob.

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.

Cool, briny pickles straight from the fridge are one of the simplest pleasures of summer. Quick pickling is also a brilliant solution for preserving a plethora of summer vegetables from the market or your garden. Quick pickling doesn’t require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure. Here’s how to make these easy quick pickles in just 20 minutes.

Juicy summer bruschetta meets easy, one-pan chicken dinner.

Carbonara plus corn equals perfection.

My grandmother kept a tidy little vegetable garden outside her New England home. While she did a decent job of growing summer squash, cucumbers, and some tomatoes, her best results always came out of her snap bean plants. This also meant my annual August trips to visit her were filled by snapping beans on her porch (a job reserved strictly for grandchildren) and putting jars of quick-pickled green beans in her refrigerator.

It's a weeknight staple.

Get your toast ready.

No special ingredients needed.

It puts the yee-haw in every dish.

When summer heat floods the farmers markets and groceries stores with green zucchini and yellow squash, it also brings pattypans, the darling of the summer squash family. These small, adorable, disk-shaped squashes with their sometimes scalloped edges come in all shades of green and yellow, and are just as delicious as their bigger counterparts.

If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you need to try the stovetop method. No dry hockey pucks here! Just the kind of burger you’d normally pay big bucks for at a restaurant. Today we’re talking burgers. From the best kind of ground beef to use to tips for shaping the patties, with a step-by-step recipe for simply the best burgers you’ve ever had — at home or elsewhere. Ready?

It’s so good.

At home, the guac isn’t extra.

You’ve never tasted pasta salad like this before.

Whether you’re a first-time fryer or a seasoned chef, this step-by-step guide for making the very best fried chicken at home will create the most honest-to-goodness, crispy, juicy, finger-licking delicious chicken — a fried chicken with a glistening coating so full of crunchy ripples, herbs, and spices that it is hard to stop eating it once you start.

It all starts with store-bought ranch dressing.

Petition to put coconut shrimp in the shellfish hall of fame.

And they have so much flavor.

For all the times I have ordered chicken lettuce wraps at restaurants like P.F. Chang’s, inhaled entire “appetizers” by myself, and sighed with happiness while licking sticky sauce from my fingers, it never once occurred to me to try making this dish at home. Partly, lettuce wraps have always felt like an indulgence that needed restriction to restaurant visits only.