Make Ahead

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.

Not too rich but ridiculously moist, this cake decadent without being overly sweet. It’s almost impossible to mess up and so easy to make.

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make family-friendly dinners.

This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.

Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.