Bon Appétit

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.

Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

Set up all of your mise en place before you start cooking. You’ll go from raw ingredients to a glossy stir-fry in the time it takes to make a pot of rice.

One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand just how complex dried chiles can be.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

No searing, no chopping, one baking dish.

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.

Nutritional yeast adds a hit of umami that plays well with earthy kale and buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

To make this easy dessert, just roll out your dough, place the berries in the center, then fold the edges of the dough up and over before baking. Serve each slice with whipped cream or ice cream.

This galette is just as delicious and impressive as a pie, but half the work. The apples get a quick toss in fragrant fennel seeds and vanilla before filling the rustic, flaky crust.

Choose an assortment of plums, cherries, or combine peaches and nectarines in this easy stone-fruit dessert.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

Pico de gallo, but make it roasted.

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.