It's That Simple
Open a few jars, crank the blender, and dinner is served.
Ali Francis
For when your fridge is nearly empty, and you’re running on zero patience.
Maddy Sweitzer-Lamme
It’s my simple solve when summer eggplants, peppers, and onions start piling up.
Heather Eddy
Southern Spain’s ancient answer to the heat.
Megan Lloyd
I made this two-ingredient condiment on a whim, but now I put it on everything.
Haneen J. Iqbal
They’re cool, refreshing, and couldn’t be easier to make at home.
Tania Banerjee
Tangy and herbaceous, it’s as good on sourdough toast as it is with a fresh dosa.
Ananya Kumar-Banerjee
Nothing makes me more nostalgic for my Russian childhood than this silky purée.
Irina Groushevaia
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