Easy

No need to fear this layer cake: It's made with a simple stir-together method using just two pans. The frosting is dead easy, and the whole thing keeps well. A go-to cake for birthdays, Easter (with chocolate eggs on top), or any time you need a nice piece of good old gooey chocolate cake.

The popular side makes a great toast topper.

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

Think of this as a carbonara, but with tomatoes in place of the eggs.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." —Claire Saffitz, assistant food editor

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Tosca's cocktails are so good people drink them well into the meal.

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.

"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.