Quick

That three-ingredient sauce can go on anything. Double batch = necessary.

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

To the Hand Salad Haters out there: BYE! Go look at some other recipe! Get your own food website!

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

And we've got a genius trick to prevent the edges of the bologna from curling up when they fry.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

Adding cream cheese makes them EXTRA creamy. Trust Wylie. He knows.

This cilantro-miso pesto is bright and delicious on springy ramen noodles.

This recipe is a revelation, bringing bright herbaceous green goddess flavors to an otherwise one-note meal.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

This stuff is crazy good.

An appetizer you can have it ready within 10 minutes of walking in the door.

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

Healthy waffles? They do exist!

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Coconut cream gives this soup velvety richness.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.