Recipes

These sides are salmon’s best friend.

Wild rice is a common winter ingredient—hearty, nutty and versatile—but what is it exactly? 

No oven required.

Start defrosting your soon-to-be favorite dessert.

There are a few reasons why this delicious grilled halloumi cheese salad is going to become your summer dinner fave. First, it's easy to throw together after work and still manages to be super filling. Second, it hits all the right flavor notes, from briny olives to spicy garlic and cool, crunchy cucumbers. But, the most important reason to make this salad is to eat grilled halloumi, a firm cheese that can stand the heat of a grill or grill pan. The taste is salty like feta, but you can cut into the planks of crispy, melty cheese with a knife and fork like you would tofu or a portobello mushroom. The result is a decidedly decadent salad that packs in a ton of good-for-you ingredients, too.

How do you cool down on a sultry summer night, a chilly glass of rosé or a fruity frozen drink? Here’s some good news: if you have a blender and an ice cube tray, you no longer have to choose. Frosé—A.K.A. frozen rosé—has become the “it” drink of the summer in recent years, popping up on cocktail menus from coast to coast and overflowing our Instagram feeds. And why not? Whirred from a combo of strawberries, wine, grenadine, and a shot of vodka, this pretty pink treat is one part adult slushie, one part sangria, and entirely delicious. If you feel like playing around, you could swap cherries or raspberries in for the strawberries or use a splash of tart Campari in place of the grenadine.

If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.

This quick vegetarian dinner is as simple as tossing a package of ramen noodles with a flavor-packed spicy peanut sauce, which slicks each noodle with layers of flavor. Punchy vinegar, salty soy sauce, and spicy gochujang balance the creamy peanut butter in the rich sauce. It’s a flexible mixture, which would taste great alongside grilled chicken, pork satay, or even roasted mushrooms. To turn the noodles into an even more filling dinner, add cubes of tofu, quickly-boiled shrimp, or poached chicken.

You'll never guess the secret ingredient that makes this summer side so delicious.

It's hard to believe, but this delicious cake doesn't require butter, eggs—or a mixer! It's basically the easiest, prettiest, most pantry-friendly cake you'll ever make.

Some say that there’s no such thing as an original recipe, but this pasta salad begs to differ. It’s the summertime staple of the nineties returned to modern dinner tables with this fresh take. Each perfect bite is made up of a short pasta shape, vibrant fresh herbs, crisp Persian cucumbers—famous for their good skin-to-flesh ratio—salty feta, and a mustardy garlic-lemon dressing. This portion is meant to serve as a side and would taste delicious alongside grilled chicken or steak, but it could also make a delicious dinner for four.

If you’re a Disney fan, you know what we’re talking about. Dole Whip’s creamy consistency and tropical pineapple-coconut tang has amassed a cult-following amongst Disney World visitors around the globe. What’s not to love? It’s made from just three ingredients—frozen pineapple, banana, and coconut milk—and has the rich texture of soft-serve ice cream without dairy or added sugar. Though you won’t be visiting Disney in person this summer, you’ll love making this boozy rendition of the delicious dessert at home. Eat it with a spoon, straw, or scoop your “cocktail” into an ice cream cone and garnish with extra pineapple and coconut flakes. Magic.

The irresistible creaminess of mac and cheese marries the richness of French onion soup in this baked pasta recipe.

This potato gratin is a classic comfort food. The thinly-sliced, shingled potatoes are meltingly tender, and while there’s certainly plenty of rich and creamy cheese sauce, it’s not so much that it drowns the potatoes. Uncovering the casserole for the final 30 minutes of baking yields a crunchy, cheesy, salty top layer that’s incredibly addictive. Using two types of cheese is also key to this dish: the sharp Cheddar cheese compliments the saltiness of the Parmesan. Serve this casserole as a holiday side dish, or enjoy some with dinner tonight, and eat leftovers for breakfast, topped with a fried egg.

What pairs perfectly with a crispy chicken cutlet? A fresh, green salad that’s dressed in a lemony vinaigrette and showered with cheese. The vinaigrette in this simple recipe might just become a house favorite—the shallots become lightly pickled in the vinegar, and fresh oregano lends sophisticated flair to an everyday dressing. The salad can be adjusted based on the season—try tomatoes and arugula in the summer and roasted squash and kale in the fall. Bitter greens work particularly well, as they balance the rich, fried cutlet.

This spiced chai tea recipe is simple and satisfying.

Consider a baked egg dish like this one for a hearty brunch entree that’s ready in 25 minutes. After baking toasting some mozzarella over a crusty baguette, you’ll brown turkey sausage in a skillet, then sauté onion and garlic. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano). Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. That last step, throwing the whole pan in a warm oven, takes just under 10 minutes, which leaves the perfect amount of time to pour coffee or orange juice and set the table.

Serve this stunning and easy dessert at your next summer party.

A great recipe isn’t just a roadmap to dinner, it also teaches something about the best way to cook. Case in point, this simple braised fish recipe inspired by Chraime, a North African dish with Sephardic roots, combines a spiced tomato sauce with spinach, cod, and couscous. Rather than having to wash bunches of greens, you’ll just swap in frozen spinach. Time saved. And, poaching cod isn’t just a foolproof method for easy fish cooking, it also results in tender fillets that are evenly cooked. Smart. Better yet, any frozen white fish fillets like sole, flounder, snapper, or wild Alaska pollock work well here and are easy to find in frozen packs at the grocery store. Finally, spooning the juices and fish atop fluffy couscous? It’s not just tasty as can be, it stretches the meal further. These are the type of key steps that make recipes like this one a keeper.

This salad is beautiful, filling, and easy—just what a great recipe should be.

Look no further: your go-to summer side dish for every potluck, barbecue, and picnic is here. If you’ve never eaten a raw squash salad before, you’re in for a treat (and there's no need to cook a thing). Tossing the rounds with salt allows them to soften and absorb every bit of flavor. While the vinegar adds the right amount of acidity to pair well with almost any meat, but grilled steak, roasted chicken, or quick-sautéed shrimp are particularly perfect alongside. Topped with a chopped almond dressing, the result is light, flavorful, and perfect for a hot summer evening.

This comfort food casserole is breakfast food deluxe. You’ve got the normal suspects, like sausage, eggs, cheese, and potatoes. But wait, they aren’t just any old potatoes like hashbrowns or home fries. They’re potato tots! For heat-lovers, go with spicy sausage, or for something more family-friendly, a mild breakfast sausage. It’s true that this is pretty cheesy, rich, and filling, so if you want to lighten it up, serve with a side salad. Prep tip: To combine eggs quickly with a whisk, poke each yolk with the whisk so it mixes faster with the whites.

Say goodbye to gloopy mayonnaise-covered pasta salads. We put an avocado to work to create an irresistibly creamy dressing, that won’t have any of the mayonnaise-haters running for the dusky hills. The only drawback is that the dressing will oxidize after a little while and go gray. Don’t worry, the salad will be no less delicious, but plan on serving this within an hour or two of making it. For a little heat, add thinly sliced fresh jalapeños or even some drained pickled ones. Or if you really want to turn up the temperature, add a can of chopped green chilies to the dressing before blending.