Simple Cooking

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns).

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but—for what it’s worth—they'd also make an excellent meatball sub.

Can’t decide which pie to make? Let your guests in on the fun with this do-it-yourself pie bar.

My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don’t think this will offend a hotdish purist.

This pared-down mulled wine recipe is great for impromptu entertaining this weekend.