Quick

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.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

All you need is one baking sheet and a hot broiler.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

This crispy chicken is a weeknight dinner MVP.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

DIY kid food is the best food, if you ask us.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.