Easy

This Bloody Mary ditches traditional bottled tomato juice for the freshly pressed stuff made from Sun Gold or yellow tomatoes.

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.

A raw creamed corn sauce takes the place of the traditional eggs in this silky, summer-fresh "carbonara."

Sweet and smoky flavors make this quick and easy pizza a new favorite.

Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

Forget the freezer aisle! This classic is just as easy to make from scratch. Bonus: it's tastier, too.

Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.

The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

Rather than pasta, this vegetarian version of the classic Southern Italian dish is tossed with spaghetti squash "noodles" for a delicious dinner that cooks entirely on just one sheet pan.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

You know what never, ever goes out of style? Chocolate mousse.