Simple Cooking

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.

It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

Known as "SC Grenadine" at Smuggler's Cove in San Francisco, this fresh, two-ingredient grenadine syrup is perfect for tiki drinks or mocktails like a Shirley Temple.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

This clever pour-over dessert proves that, yes, it will affogato.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

There are three distinct, fundamental steps here: 1) weigh, 2) mix, and 3) chill. Once you've chilled your dough overnight, you can proceed with rolling, panning, pre-baking (if needed), and finishing your pie.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

Avocado—for dessert?!? Well, it is a fruit, after all.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

When late-season and bruised tomatoes show up at the market, stock up.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.