Easy

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

Dates get even more Middle Eastern, dunked in tahini.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

A low-fuss soup like this spicy, hearty number is great for a crowd.

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.