Easy

Think of these scones as the easier, cooler cousin of the blueberry muffin.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Basically just an excuse to eat breadcrumbs by the handful, TBH.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Eating your veggies is a lot easier when there's cheese and fried bread involved.

This spicy, sour, salty, crunchy mix isn’t your typical roasted bar nuts recipe.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.

No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

A bright summer salad perfect for a long, lazy lunch menu.

This simple marinade will fancy up any type of canned beans.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.