Quick

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.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

This slight riff on traditional miso soup is your shortcut to a flavorful, bone-warming snack when you need it most. Just pack a thermos with veggies, tofu, and miso in the morning, and when hunger comes knocking, all you need is a cupful of hot water and a couple of minutes. (Using homemade dashi instead of water, or adding instant dashi powder, brings it to the next level.)

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

The active cultures in kimchi and miso may also provide your body with an immunity boost. This recipe can also easily be halved.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.