Easy

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.

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

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.

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

A savory take on classic miso soup.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

If you’re spice-averse, just leave the chiles out!

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

This is the time to break out the grating attachment to your food processor.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.