Easy

“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Breakfast is just the beginning. Use this teriyaki sauce in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

As the pork cooks, the fat will gradually render, basting the roast.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.