Easy

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.

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

For an easy make-ahead dessert that’s also a showstopper, look no further.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.