Quick

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.

A few tricks make this hearty weeknight black bean chili recipe great.

This is the street food fried rice of my childhood.

This quick cassoulet-inspired dinner uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets.

This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.

Sweet, tart homemade cranberry sauce is the key to a bright and balanced Thanksgiving meal—and it’s easy to whip up in just 20 minutes.

This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

This brown sugar bacon recipe is not a throwback, it’s a classic.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.