Quick

The secret to moist and delicious chicken breast is this ultra-simple, four ingredient recipe

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

Whip up these Ricotta, Basil, and Tomato Tea Sandwiches in just a few minutes. Created by Pamela Reed, Brooklyn Farm Girl.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful frisée salad that makes good use of shallot, lemon zest, lemon juice, pistachios, and green grapes. 

This cheat's tiramisu is so easy and delicious (perfect for stress-free entertaining!). Pretty much anything with coffee in it usually gets my vote!

Using chorizo in place of beef means this cheater’s Bolognese is ready in less than 15 minutes (but still packed with flavor).

With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.

You’re going to want to make this simple seasonal pasta all summer long.

The secret to this simple fluffy egg recipe-simply whisk I Can’t Believe It’s Not Butter!® spread into the eggs!

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

You can always buy barbecue sauce that's to your taste-there are so many kinds on the market now-but this is the one I've come up with over the years, and it's what we use when we make our barbecued St. Louis spareribs at Sweetie Pie's.

If you don't have both spices, it's okay to omit one or the other.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.