Simple Cooking

For a beautiful, almost bone-white soup, don't let the leeks and onion take on any color as they soften.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.

Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Meat-free but not too virtuous, it's healthy and satisfying.

Parmesan crisps turn this simple fall salad into something extra-special.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.

"Because it's cheese! And nuts! In ball form! Best of all, it's infinitely riffable, as these recipes demonstrate. Hurrah, freedom! Hurrah, cheese balls!"

The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.