Easy

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

Attention: Also delicious with mint in place of the cilantro (some people really hate cilantro).

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

The parcooking is essential for a tender result, but the extra effort’s worth it.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.