Easy

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).

A simple recipe that will make you wonder why you never made raw fish at home before.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

This rich and juicy lamb burger is bliss.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

Rose water is the little something that makes this cocktail recipe special.

These crunchy cookies are all you need to make—then buy your favorite pistachio ice cream and you're done!

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Easy, flavorful, and healthy. A poached chicken miracle!