Simple Cooking

Upgrade family pizza night with hot Italian sausage and a healthy dose of greens.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

This recipe calls for red currant jelly, but you can use any kind of jelly you like.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

These thick slices of toast, slathered with cinnamon butter and topped with fruit, might just become your new favorite weekend morning indulgence.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

This classic, creamy soup is brightened with fresh ginger.

With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

The slight bitterness of kale practically cries for sweetness to balance it out—persimmons are perfect and play well with the lime juice, prosciutto, and feta. Crisping the prosciutto adds a textural contrast.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.