It's That Simple
Sun, surf, and spaghetti.
Carlos Matias
They’re ready in a half-hour, and there are never any leftovers.
Christina Chaey
The original frappé might have been a mistake, but this easy version is delicious on purpose.
Rossi Anastopoulo
Get the fire going, pour a drink, and relax—dinner is a bunch of stuff steamed in a foil packet.
Alex Beggs
With a bottle of this sunny concoction on hand, a whole host of tart, refreshing cocktails are just a shake away.
Amiel Stanek
“Bread Steak” hits the spot when a slab of cauliflower just won’t cut it.
David Tamarkin
A cup of jiggly coffee jelly is the perfect boost for when it’s too hot for drip and cold brew isn’t extra enough.
Jarrett Melendez
Turn summer fruit into a proper treat.
Lauren Schaefer
This BLT riff swaps the B for H (ham) and goes extra heavy on the L.
Christina Chaey
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Deep-fried splendor.
Arlyn Osborne
A quintessential dish from Hawai’i, it’s the perfect combination of salty and sweet.
Mitchell Kuga, As Told to Ali Francis
The bigger the pancake, the more room for maple syrup.
Amy Rosen
For anyone who needs a little savory with their sweet.
Shayma Owaise Saadat
Fill these mini seaweed and rice rolls with spicy tuna, cooked Spam, or tons of vegetables.
Justine Lee
I always thought of parsley as boring—until I tried rof.
Ozoz Sokoh
Creamy, sweet, fizzy, and thirst-quenching, all in one.
Haneen J. Iqbal
Make it for the Sinhala and Tamil New Year, a special occasion, or just because it's delicious.
Zinara Rathnayake
Call it carottes râpées because grated carrots doesn’t sound quite as elegant.
Rebekah Peppler
Long live “veg liv.”
Leah Koenig
We have Jake Cohen's great-aunt-in-law to thank for this fast, easy Iraqi Passover dessert.
Jake Cohen
They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.
Betty Liu
Some of Spain's signature flavors, wrapped up in one super-comforting dish.
Benjamin Kemper
Borani is your template for making any cooked vegetable much more delicious.
Shayma Owaise Saadat