Easy

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

These recipes are cheap, easy, and better than ordering pizza... again.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

This recipe is too easy to pass up.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

It's easy. It's delicious. Did I mention it's easy? This put-it-in-the-oven-and-forget-it baked polenta recipe brings the house down every time.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

The never-fail, no-cook tomato pasta recipe that turned a noodle-skeptic into a spaghetti craving fiend.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

If you want yours soft in the middle, shave a minute or two off the cooking time. 

Think of this as a salad sandwiched between two slices of bread.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.