Easy

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

If you’ve never made posole, this is a good starter recipe.

Choose dates that are soft and pliable—even if that means pitting them yourself.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

The shrimp is even better when it’s grilled.

Arugula’s spicy kick makes it a natural pairing for gin.

Also known as kremmudokeftedes.

The combination of cocoa powder, espresso powder, unsweetened chocolate, and bittersweet chocolate makes this brownie pure chocolate nirvana.

How to get it nice and smooth—and you might never buy it again.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

Harissa + hummus = heaven.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.