Make Ahead

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”

We tested countless cauliflower pizza crust recipes and came up with the absolute best one.

Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

No more cellophane-wrapped singles for you: Make better American cheese at home with just 5 ingredients.

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its name.

Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.

This simplified version of the traditional savory rice porridge uses boneless, skinless chicken thighs cooked with rice in a slow-cooker. Dress it with avocado, limes, peanuts, chile oil—and as many toppings as you like.

Poaching eggs right in the stew is so obviously genius, we’re still trying to figure out why we didn’t think of this recipe sooner.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Cook steamed rice “just a little too long,” add a little rendered chicken fat, and watch as the bottom develops a satisfyingly crunchy texture.

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Flake baked salmon over roasted turnips and bulgur for a casually chic dish that will make any dinner feel like a party.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Our upgrade on the slumber party classic gets earthy sweetness from maple syrup and a black-as-night look from a cocoa powder coating.