Easy

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

So easy a kid could do it. No, really, let your kid do it.

Look for celery root that is firm—not spongy—at the bottom end.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

If you like it hot, this one's for you. Adjust the heat to your liking, or use another finely ground chile in place of the cayenne.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

This is especially good on tomorrow's cinnamon toast.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.