Easy

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes, plus a stack of pancakes.

The BA Biscuit Mix (click for recipe) is as versatile as it is efficient. Whisk it with eggs and milk—and nothing else!—for pancakes you can whip up in the time it takes to brew the coffee.

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

The secret to perfectly crunchy granola? An egg white.

To save time, use canned chickpeas instead of dried.

The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

This pineapple-mint vodka recipe is pretty much the definition of refreshing.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Swap out your morning coffee with this matcha (powdered green tea) latte recipe for an antioxidant boost.