Quick

One easy technique, endless applications.

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

What your biscuits have been missing? A can of creamed corn.

This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.

Team butter? Team mayo? This crisp, gooey sandwich won’t make you choose.

Like tomato-braised frozen dumplings, creamy chili-crisp pasta, and the world’s best tuna melt.

Keep warm this winter with the simple comfort of whiskey, honey, and lemon, served steaming from a mug.

Perfectly balanced, perfectly pourable, infinitely usable.

Made with just a few ingredients, this is the ideal fancy-but-easy dinner.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Warm, cozy, and plush—and the cream cheese frosting doesn’t hurt.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.