Quick

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

A spring go-to for 20 years and counting.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

A strip of lemon zest balances this refreshing spring classic.

Shaved into a salad, roasted until crispy, or puréed into soup, our best asparagus recipes celebrate spring’s most iconic spears.

An herbaceous, crunchy, green riff on the iconic bread salad, tossed in a tangy buttermilk dressing.

Silky set whites, runny yolks—this method makes poached eggs easy.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

You’ll enjoy this dish here, there, and everywhere.

This quick-cooking dish that will disappear as fast as it comes together.

An alcohol-free version of penne alla vodka from Demi Lovato’s cookbook, “One Plate at a Time.”

This salad gets better with time, making it a go-to for meal preppers and busy weeknights.

Literally “cheese and pepper,” this Roman classic comes together in minutes.

A why-didn't-I-think-of-that technique takes this classic from great to greater.

These are the trays worthy of your freezer space.

Readers call this “a lazy, easy staple” and “the best recipe for using up that block of tofu."

Crispy mushrooms and a Parmesan cream sauce combine in this cozy weeknight dinner.

Cornmeal adds a pleasant crunch, while buttermilk keeps them fluffy and light.

One easy technique, endless applications.

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