Simple Cooking

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

Fregola, a tiny toasted pasta similar to pearled couscous, makes a flavorful base for this brothy spring dinner.

You can steam and crush the potatoes in the morning if you'd like. The finished dish is great at room temp.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

Lush confited garlic takes toasty, cheesy baguettes to another level.

One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

A pinch of cayenne and two kinds of mustard give this sweet and savory condiment a kick.