Quick

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

The squid only takes 3 minutes to sear for this simple salad.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

Build big flavor quickly with condiments that are already in your fridge.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

One of the easiest, most impressive weeknight dinners we know.

This silky dessert is clutch when the peaches are perfect but it's too hot to bake.

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

The easiest—and most delicious—homemade falafel recipe that ever was.

This baked pasta is super-kid-friendly. (They won't be able to detect the cauliflower!)

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

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

A simple, creamy baked egg recipe with a limey-hot sauce on top.

A super healthy way to start the day.

Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.

A hearty, healthy recipe that’s halfway done before you even start cooking.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

Here's how to get that deep caramelization and custardy interior.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.