Simple Cooking

A classic Mexican beer cocktail you can sip all day long at the beach.

Keep a stash of these high-protein, low-sugar pops in the freezer and you’ll never have to stand over a hot stove on a weekday morning again.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling.

A crisp cucumber-and-herb salad makes a light, vibrant topping for this fragrant rice pilaf and golden sauté of chicken, onions, and garlic.

Serve this smoky curried salad with sliced chicken or sandwiches.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.

Recipe Adapted From: 'How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food' by Oscar Farinetti

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.

Haiga mai has become a middle-of-the-road alternative for many health-conscious Japanese households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).

Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.