Make Ahead

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

More work than a steak seasoned on the outside, but so worth it.

This technique is nothing short of amazing—even if you're finicky about your pickles.

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a believer too.

Make anything taste like your favorite bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.

This is hands-down the easiest way to make delicious chicken cutlets—no dredging or frying required. Stash a big batch in the freezer so they're ready to cook at a moment's notice.

No one will miss the flour in these pillowy-soft muffins, which are naturally gluten-free and kosher for Passover.

Dairy-free, flourless, kosher for Passover, and pretty in pink—this rhubarb-topped tart is just the thing for all of your spring celebrations.

It’s not a Ukrainian Easter celebration without makoviy rulet, a poppy seed and nut roll. Here, the process is simplified with store-bought phyllo pastry.

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

A chocolate tart shell filled with a soft-but-stable caramel filling and swoops of chocolate ganache is the kind of dessert romantic dreams are made of.

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.