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Including our favorite approach for cooking quinoa.
4.0
(4)
Easy
These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth.
3.0
(3)
Easy
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.
5.0
(5)
Quick
You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
5.0
(5)
Easy
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.
4.6
(4.63)
Quick
The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.
4.3
(4.33)
Quick
Three ingredients but infinite possibilities.
Easy
Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
3.0
(3)
Easy
If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.
5.0
(5)
Quick
Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.
5.0
(5)
Easy
Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.
5.0
(5)
Quick
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
5.0
(5)
Quick
Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.
5.0
(5)
Quick
A big soup spoon is the way to go for oil basting.
4.0
(3.88)
Quick
A fragrant and bright spring cocktail that's just as delicious without the alcohol.
5.0
(5)
Easy
The bright roe adds a salty pop to these hors d’oeuvres.
5.0
(5)
Easy
Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.
Easy
File under: Breakfast for Dinner.
5.0
(4.75)
Quick
Crisp-skinned fish isn’t about high heat.
5.0
(5)
Quick
Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.
2.0
(2)
Easy
The only trick to this uncooked sauce is finding good canned tomatoes.
4.3
(4.33)
Easy
Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.
5.0
(5)
Easy
Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
4.0
(3.86)
Quick
Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
4.7
(4.67)