Quick

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.

The gluten-free, dairy-free, and egg-free recipe turns out delicious, full-flavored baked coconut shrimp in record time.

This super-oishii (“delicious”) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.

This simple side dish comes together in just about 5 minutes.

Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.

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

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

Be sure to pick up extra flatbread to serve with this one-skillet dish. You'll want to soak up every last drop of the rich, flavorful sauce.

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.

What's the secret to the silkiest scrambled eggs ever? A dollop of cream cheese stirred in right at the end. Piling them onto a sandwich with melted American cheese takes them even further over the top.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

Cutting slits into the bologna before cooking helps it brown evenly across the surface.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.