Easy

These are BA staffers' "emergency pasta" dinners, aka the dishes we throw together when there's nothing in the house.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

Trust us: This simple berry-studded cake recipe is a real keeper.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

This chopped pesto requires nothing more than a cutting board and a knife.

Eat standing up, ideally over the sink.

This creamy dip requires almost no effort to blend together.