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You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.
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Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.
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(4.17)
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If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.
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Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
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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.
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For an easy make-ahead dessert that’s also a showstopper, look no further.
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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.
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Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.
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These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.
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Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.
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Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
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Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.
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(4.14)
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This recipe bridges the gap between winter and spring with warming spices and a light rosé.
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Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.
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(4.94)
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This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.
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In the fall, make this drink with a fresh fig instead of blackberries.
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Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.
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Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.
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This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.
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(5)
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Coconut oil and milk are the magic ingredients in this sweet potato recipe.
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(4.2)
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Find maca powder, made from a root native to Peru, at health food stores and supermarkets with a robust natural foods section.
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(4.2)
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This jewel-toned salsa recipe can be used on more than just crackers.
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