Breakfast

It’s a humble combination of two everyday ingredients, but Kiribath has enormous significance in Sri Lanka—it’s cooked by the Sinhalese to mark the new year in April, and on other special occasions that celebrate new beginnings.

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

This smoothie is a fresh take on a Creamsicle—the secret ingredient is persimmon, which provides sweetness and creaminess while letting the mango flavor shine through.

This smoothie mimics the flavors of everyone’s favorite muffin.

This smoothie sates my apple pie cravings in the most healthful way possible.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

This carrot-pineapple smoothie is like a liquid sunset in a glass.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).

This savory granola will magically boost the flavor, protein, and crunch factor of any dish. Sprinkle it over a plate of whipped ricotta and crispy broccoli for an easy, veggie-centric meal.

This one-skillet meal is ideal for both chilly evenings and weekend mornings when hot melted cheese and comfort is all you want. Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

Imagine a pumpkin pie with pecan pie’s best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.