Quick

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

A gingery fish sauce vinaigrette brightens every bite of these crunchy, creamy, vibrant tostadas.

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms.

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

You know the old saying: Sounds weird, tastes great! For real, though, you are going to love this super sippable, refreshing beverage.

This cocktail gets its lofty, fluffy froth from egg whites and two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites.

A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

Pancakes made with bananas and almond butter? Enough said. Four eggs may seem like a lot, but they’re what give these sweet, nutty pancakes a light, crepe-like texture.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

These homemade onion-flavored chips just might be more addictive than the store-bought versions.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.