Meal Prep

Like an energizing matcha chia pudding, two-for-one roast chicken, and tofu that keeps on giving.

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.

Make future you happy with these make-ahead frozen dinners.

A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.

A crispy, crunchy granola-like topping you can make on the stovetop featuring honey and cumin seeds. It goes well atop salads as well as your yogurt.

Fresh or frozen blueberries team up with ground coriander in a versatile compote you can enjoy over yogurt, ice cream, or even toast.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

One less thing to worry about on Thanksgiving Day.

Our method guarantees perfect pumpkin pie that just happens to be three months old.

Warm and fragrant, this sauce is a versatile use for a surplus of cherry tomatoes. Spoon any leftovers over pork chops, grain bowls, or cheese and crackers.

If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Fresh Filipino miki egg noodles waiting for your next soup or stir-fry.

With some practice, hand-pulling is surprisingly simple. The result is extra wide, extra long noodles ready to catch a spicy sauce.

Your soups are begging for these chewy Korean noodles.

Take your next bowl above and beyond by making the noodles from scratch.

This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.