Simple Cooking

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.

Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Meat-free but not too virtuous, it's healthy and satisfying.

Parmesan crisps turn this simple fall salad into something extra-special.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.

"Because it's cheese! And nuts! In ball form! Best of all, it's infinitely riffable, as these recipes demonstrate. Hurrah, freedom! Hurrah, cheese balls!"

The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!

For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.