Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Author: Magdalena Wszelaki
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Author: Anna Stockwell
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Author: Janet Taylor McCracken
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no...
Author: Rhoda Boone
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole...
Author: Anna Stockwell
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red...
Author: Yotam Ottolenghi
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.
Author: Mindy Fox
Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless....
Author: Mark Bittman
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means...
Author: Anna Stockwell
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking...
Author: Rhoda Boone
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Author: Rhoda Boone
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned...
Author: Katherine Sacks
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich...
Author: Anna Stockwell
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely!...
Author: Diane Phillips
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise,...
Author: Emeril Lagasse
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any...
Author: Anna Stockwell
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh...
Author: Art Smith
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers...
Author: Molly Baz
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from...
Author: Anna Stockwell
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and...
Author: David Tamarkin
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Author: Bruce Weinstein
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...
Author: Athena Calderone
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like....
Author: Mindy Hermann, RDN
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
This simple shrimp curry uses yellow curry powder and coconut milk.
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
Author: Katherine Sacks
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it...
Author: Katherine Sacks
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.
Author: Andy Baraghani
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet...
Author: Andy Baraghani
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness...
Author: Anna Stockwell