Easy

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

This classic muffin recipe provides instructions for making many quick bread variations, including blueberry muffins, pecan muffins, bacon muffins, and more.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Think of these as pastry cookies: a toast and jam affair but in handheld crunchy, flaky, jammy form. All you need is store-bought puff pastry to get started.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

These old-fashioned molasses cookies stay soft and chewy days after making them.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

Bourbon and peach come together in this Southern take on a French 75.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

This vegetal take on the French 75 uses lime, cucumber, and celery bitters.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.