Make Ahead

Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)

Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.

Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

This mash-up of an antipasto spread and a niçoise salad yields a robust platter with flaky tuna, briny peppers, salty cheese, and just-tender vegetables.

These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.

This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

A one-bowl vanilla cake, doctored store-bought ice cream, and quick raspberry curd make this impressive dessert totally achievable.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

Your soups are begging for these chewy Korean noodles.

These ultra-chewy noodles will level up your stir-fry game.

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

Take your next bowl above and beyond by making the noodles from scratch.

A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.

A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

This ultra-chocolaty vegan mousse recipe is egg-free, dairy-free, and totally easy. Top the creamy yet light dessert with crackly sesame brittle for contrast.