Quick & Easy

Confit Tandoori Chickpeas - RECIPE  / Photo by Elena Heatherwick
These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Vegan Cocolate Cake - RECIPE / Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
It’s official: The best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required\!

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Enriched with butter and buttermilk and studded with plump raisins, this Irish soda bread recipe bakes up with a burnished crust and fluffy crumb.

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Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

old-cuban-andy-sewell.jpg / Photo by Andy Sewell
Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

Everyday Pancakes Mark Bittman / Photo by Chelsea Kyle, Food Styling by Katherine Sacks
When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Baked Salmon / Photo by Shutterstock
Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Flourless Chocolate Cake - RECIPE / Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova
This flourless chocolate cake is rich and densely chocolaty. It’s just the kind of low-effort, high-reward recipe we love.

Buttermilk French Toast - RECIPE / Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova
This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

Belgian Buttermilk Waffles with Glazed Bananas - RECIPE / Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova
This classic waffle recipe from *Gourmet* combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

Bourbon Chicken Liver Pâté - RECIPE / Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova
Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Lemony Risotto with Asparagus and Shrimp - RECIPE / Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad
Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

Cream Cheese Pastry Dough - RECIPE / Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad
This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

Kingston Sandwich Cookies - RECIPE / Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.