Easy

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The squid only takes 3 minutes to sear for this simple salad.

A super simple red sauce lets the shellfish shine—say that 5 times fast.