Easy

When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.

How to make steakhouse-quality steak at home.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

This classic combo should be credited with starting the whole spritz phenomenon in the United States.

No, it’s not a steak. But a vegetable can dream!

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Chicken thighs are our desert-island weeknight protein.

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.

Cauliflower shaved into thin, crunchy slices will have you seeing the vegetable in an entirely new light.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

That three-ingredient sauce can go on anything. Double batch = necessary.

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

To the Hand Salad Haters out there: BYE! Go look at some other recipe! Get your own food website!

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

And we've got a genius trick to prevent the edges of the bologna from curling up when they fry.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

Adding cream cheese makes them EXTRA creamy. Trust Wylie. He knows.

This cilantro-miso pesto is bright and delicious on springy ramen noodles.

No bacon grease splatter all over your stovetop—and always-crisp-but-never-burnt-bacon.