Simple Cooking

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

Tossing grated Parm into panko is the secret to crisper, better-tasting chicken cutlets.

The fact that these fries are healthier is almost beside the point—baked fries are great in their own right, and who's crazy enough to deep-fry on a weeknight anyway? These potatoes get a dusting of spices before roasting for extra flavor.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn

The trick to a successful stir-fry? Prep everything before you cook.

Save any leftovers and tuck them into sandwiches or fish tacos.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it'll keep it from sticking), then use it to fold over the edges of the galette.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they're well seasoned.

November weeknights are for simple pan-seared pork chops and roasted squash.

Use any variety of nutrient-rich kale in this dish.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can't find unsweetened coconut chips, use two 7-ounce bags of sweetened shredded coconut and reduce the sugar to 1 tablespoon.