One-Pot Meals

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

The ultimate fancy-but-not-too-fancy date night dinner.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Be sure to get heavy color on the bread and sausage. Thank us later.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

Partially freeze the short ribs before you slice to get really thin cuts.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

Having a ton of people over? Here's your dinner plan.

If you can't find sablefish, swap in lox, NBD.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

This recipe makes two white pizzas, but it can be easily halved.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

If you have a wok, gold star goes to you! Use it!

No tough strips of dry meat here.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Seek out a tortilleria if possible; it makes a difference.