Simple Cooking

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

As the pork cooks, the fat will gradually render, basting the roast.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

More proof that salt makes any dessert taste better—we'd even top these puddings with crushed potato chips.

This salad's secret? Combining raw and roasted beets delivers two textures from one ingredient.