Simple Cooking

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.