Kat Boytsova

Moist meat, crispy skin—this spatchcocked turkey recipe gives you the best of all worlds.

Ditch the overcrowded oven and turn to your trusty grill—no smoker required.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

Poaching boneless, skinless chicken breasts in well-salted water yields juicy, flavorful meat that won’t dry out. Crunchy veggies and a punchy Dijon vinaigrette make this hearty salad complete.

These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Pure homemade birthday love. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake.

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.

So much to love on one plate!

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

These cardamom-scented rolls are briochelike and streaked with a sweet, buttery cinnamon filling.

If you’re trying to meal prep for the week or cook a large number of eggs at the same time, steaming yields the most consistent, perfectly jammy results.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.