Easy

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

A big soup spoon is the way to go for oil basting.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.

The bright roe adds a salty pop to these hors d’oeuvres.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

File under: Breakfast for Dinner.

Crisp-skinned fish isn’t about high heat.

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.

The only trick to this uncooked sauce is finding good canned tomatoes.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

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.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.

You can use any ginger-flavored kombucha, but taste for sweetness since every brand is different.

Sifting the powdered sugar may seem a bit fussy, but it’s the key to getting an even, not clumpy coating of sugar on each and every piece.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Dusting with garlic powder first, then flour, is essential for a proper rise.