Quick

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

Warm up your weeknights with quick and comforting winter meals, like golden spiced chicken and skillet-fried sausages with seared apples

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

"Let's face it; it gets pretty cold in Colorado. This drink doubles as a cold cure, and it's also a great preventative drink—the perfect remedy for congestion." —Adam Hodak, Green Russell, Denver

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.