Quick

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

Try this one out on your Campari and soda lovers.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

A lighter, smoother, more grown-up guacamole.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.

To make this savory master pie dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

Blood oranges are more tart than juicing or navel oranges; to substitute one of those types, cut back on the honey syrup.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.