Easy

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

To use loose leaf tea, substitute ½ teaspoon per bag.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

A peppy cherry dressing is a natural pairing for pork.

Poaching the shrimp with their shells on locks in their flavor.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The best cherries have taut, shiny skin. Look closely!

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Dip strawberries into the creamy thing first, then the crunchy one.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Dip strawberries into the creamy thing first, then the crunchy one.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

The best way to transport this peach crisp is right in the pan, snug in a box.

Dip strawberries into the creamy thing first, then the crunchy one.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

These fillings would also work wrapped up in a tortilla or lavash.