Christina Holmes

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

The secret to perfectly crunchy granola? An egg white.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

Swap out your morning coffee with this matcha (powdered green tea) latte recipe for an antioxidant boost.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.