Easy

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.

This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.

There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.

Agave nectar makes a great fast sub when you don’t have simple syrup on hand.

Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest.

A classic Mexican beer cocktail you can sip all day long at the beach.

Keep a stash of these high-protein, low-sugar pops in the freezer and you’ll never have to stand over a hot stove on a weekday morning again.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

A crisp cucumber-and-herb salad makes a light, vibrant topping for this fragrant rice pilaf and golden sauté of chicken, onions, and garlic.

Serve this smoky curried salad with sliced chicken or sandwiches.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

Recipe Adapted From: 'How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food' by Oscar Farinetti