Easy

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

These sticky-salty-sweet pork steaks are a new summer grilling staple.

This DIY furikake is just five ingredients and you can use it on nearly everything.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Spicy, funky, and sweet!

Wings so crispy you won’t believe they were baked in the oven.

Guaranteed to make any raw vegetable taste good.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A fragrant, sweet-and-sour, perfectly acidic roast chicken.