Simple Cooking

This cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.

Sheet-pan chicken just might be the best thing since, ahem, unleavened bread.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

The whole family gets what they want with this easy, customizable sheet-pan dinner.

This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.

A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time.

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.

Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.

These mini burger patties are versatile and family-friendly. Make a big batch to freeze and then serve all week long as sliders, on grain bowls, in pita sandwiches, and more.

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan