Epicurious

These cardamom-scented rolls are briochelike and streaked with a sweet, buttery cinnamon filling.

If you’re trying to meal prep for the week or cook a large number of eggs at the same time, steaming yields the most consistent, perfectly jammy results.

Tearing tofu into craggy pieces and then roasting with a heap of spices until the edges turn crisp is the key to these intensely flavorful sandwiches.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.

Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.

Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.

If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen.

An overnight freeze solidifies classic brownie batter into something entirely different—a scoopable cookie dough that holds its shape when rolled and then transforms into soft, fudgy, cream cheese-filled cookies in the oven.

The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make family-friendly dinners.

This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.

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.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

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.

A zesty horseradish sauce and fresh parsley gremolata brighten up a classic comforting beef stew.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

This nourishing soup is packed with creamy, chewy, and hearty textures that make the simple preparation extremely satisfying. Use stock instead of water if you’d like—but truly, you don’t need it.