Quick

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Cheese gives us a lot to be thankful for, you know?

Have 30 minutes? Then this soup is yours.

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.

For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts. 

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.