Easy

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.

It truly doesn’t get any easier than this one-pot sensation.

During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.

Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.

A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

This fun dessert magically turns store-bought ice cream into bread with a little help from self-rising flour. The butter pecan ice cream does double duty, adding caramelly sweetness and nutty crunch.

This easy steak dinner is made with only three ingredients, but is full of rich, satisfying flavor.

A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.

Stuffing halibut fillets with zesty pesto is faster than marinating, but just as flavorful.