Simple Cooking

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

A pinch of cayenne and two kinds of mustard give this sweet and savory condiment a kick.

These tender, flaky scones are all about the butter.

If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.

Don't forget to set your clocks forward on Sunday—and don't forget to infuse vodka with rosemary now so that you can enjoy this citrusy cocktail then.

An extra smooth, delightfully tangy guacamole.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

Ginger adds heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.

The secret to this silky, lemony sauce is plenty of butter, and the courage to use it all.

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.

Don't laugh—good gluten-free pastas exist.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.