Quick

Roasting Italian sausages on a bed of sliced fennel and red onion is two kinds of genius: sausage drippings flavor the vegetables and you only have one pan to clean when dinner is done.

Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Grill tender, inexpensive chuck eye steaks and top with a salsa verde made with carrot tops instead of parsley—it's gorgeous on pretty much anything!

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.

Spoon salsa rustica over grilled bread, grilled or roasted vegetables, roasted potatoes, sautéed greens, sliced tomatoes, boiled green beans, or cauliflower.

Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.