Sarah Jampel

Make this on a Monday and show Garfield what’s up.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

The combination of corn, soy, and butter is as delicious as it is classic. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here, the three come together along with pan-fried tofu, scallions, mirin, and sesame oil to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

A dream came true: Cookies and cream meets black sesame ice cream.

This beautifully swirled no-churn ice cream has berries and cream vibes.

This no-churn ice cream is tangy, lime-y, and maaaybe even healthy.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.