Quick

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

Brown butter lends a subtle toffee-like flavor that makes these brown butter chocolate chip cookies far more enticing than your everyday version.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

This salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce, and the sweet, caramel tones of coconut sugar.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want. 

This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store to pick up a bottle of Hershey’s.

Invite Campari and grapefruit into your G&T for an extra-refreshing (and easy) cocktail.

While there’s no wrong way to toast New Orleans, the Sazerac, a boozy combination of bitters, anise liqueur, and a whole lot of whiskey seems awfully right.

This quick dish of cabbage and pasta knocks out absolutely everyone who tries it.