Easy

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

With a mason jar and vinegar, ramp season lasts a little longer.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.

Somewhere a Bloomin’ Onion is weeping.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

These breezy cocktails are the kind of thing you can drink all afternoon.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Breakfast just got a major upgrade.

If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.

Saunders created this drink for Dori Bryant, "a whiskey-drinking lady." This recipe differs from the classic "Smoky Martini" because she added Pernod.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.