Easy

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Raise your hand if you miss cheese!

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

With a cocoa-infused batter and chopped chocolate stirred throughout, these indulgent waffles are just the thing to make any morning feel special.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

In defense of Velveeta: Its texture is supreme.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Fresh celery lightens this guacamole and adds some serious crunch.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Tex-Mex ingredients like Monterey Jack, cilantro, corn and lime combine with rice to create an awesome salad. Wrap it in lettuce for a cool, crunchy and fun meal.