Simple Cooking

Tender pork is roasted with rich, warmly spiced chutney so that the fruity condiment gets a chance to cook into the meat. The woody, sweet notes of the chutney are also great atop chicken, lamb, or duck—or just on a spoon, straight. Rhubarb is at its prime in spring so for a fall-friendly chutney, replace it with fresh apples and figs.

Soy sauce, sriracha, hoisin, and Asian sesame oil assert an Eastern influence on the traditional burger. Since the burgers and sauce can both be made ahead of time, this is a versatile, no-fuss meal perfect for a dinner party or after-work bite. With the lettuce, bell pepper, carrot, and cilantro in separate bowls, guests can customize their burgers as they please.

Chicken makes this ceremonial Aztec soup healthier than the pork-based original. While this does require some preparation, the extra time and effort pay off with an intense, flavorful entrée.

With only twenty-five minutes of active prep time, even a less-experienced cook can add this timeless chicken recipe to his or her repertoire. The simple dinner utilizes produce of southern France—olives, onions, and fennel—cooked in the same pan as the chicken and sauce. Substitute a combination of dried thyme, fennel, basil, and savory if you can’t find herbes de Provence. Serve this in the backyard with a baguette and a bottle of Côtes de Provence, and have yourself a true pique-nique français.

The best Italian ingredients comingle in this delicious pizza from Epicurious member Saatchiken.

Potato may not be your everyday kind of pizza topping, but its tender texture and buttery flavor just work, especially when paired with goat cheese. Replacing half the fingerlings with yams adds a touch of sweetness (not to mention beta-carotene). Make sure the pizza crust is rolled thick enough to stand up to the hearty toppings. Serve with a green salad for a delicious vegetarian dinner, or cut into small wedges to make it cocktail-party perfect.

Epicurious member Neel N. Patel of Chicago was inspired to make this when a friend asked for lettuce wraps for a party. The resulting marriage of cuisines incorporates Asian aromatics and Indian spices and a Mexican staple in a fragrant dish with garam masala, cumin, coriander, garlic, and ginger. If spicy is how you like to roll, include some of the jalapeño seeds. And while romaine lettuce leaves are sturdy and flavorful, butterhead varieties such as Boston or Bibb are more pliable and lend a more tender bite.

This Thai-inspired noodle dish dovetails four essential flavors: sweet, sour, salty, and bitter. Seek out Thai basil, which imparts clean, crisp notes of anise and mint.

Shrimp, scallops, crab, clams, and red snapper make up this 60-minute fish stew, a dish that sounds Old World Italian but most likely originated in the Italian-Portuguese neighborhood of San Francisco known as North Beach. Although the recipe may seem overwhelming at first, the ingredient list is in fact just made up of kitchen pantry staples and seafood. To cut costs, double up on the least expensive wild seafood and omit the priciest. Serve with a toasted baguette.

Sam Hazen, the former executive chef of New York celebrity hangout Tao, created this broiled fish dish seasoned with the Japanese trifecta of sake, mirin, and miso. A great riff on beef satay, this appetizer can be marinated up to a day ahead for a quick weeknight snack or full meal when served with rice. Avoid unsustainable Chilean sea bass; look for white sea bass from California, black cod, Pacific or Alaskan halibut, or striped bass.

The key to this classic pasta dish is using the best-quality white wine you have; contrary to popular belief, the quality of the wine is directly proportional to the quality of the broth. Make it a meal with a crusty warm Italian loaf and a glass of the leftover wine.

Lemon lovers adore this simple and satisfying pasta. Lemon zest and juice brighten the peas and spinach while lightening the creamy Parmesan sauce. You can also use penne, orecchiette, or another small pasta. To cut back on calories, use whole milk or half-and-half in place of some or all of the heavy cream.

A savory tart with a flaky crust by Molly Wizenberg of Orangette.com fame is perfect for a party or potluck because it can be served (and devoured) at room temperature and also can be made a day ahead. The recipe calls for making a leek confit, whose recipe yields a bit more than you’ll need for this tart. Serve any extra confit over a hearty fish like salmon.

If you’re one of those folks with serious misgivings about cooked carrots (too soft, too bland, too . . . orange), this spicy South Asian starter will likely change your mind. Puréeing the carrot with broth and an aromatic mixture of spices produces an exceptionally rich, velvety texture. Like a little more heat? Kick it up a notch by increasing the amount of ginger, curry powder, or coriander while the pot is simmering. But be sure to remember the garnish: creamy yogurt will actually enhance the layers of flavor in the soup. This healthy option is great as a first course at a dinner party or makes a simple lunch for the kids.

A great recipe is like a strong friendship—it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.

This traditional take on broiled oysters is an elegant way to begin a dinner party—just multiply the servings by the number of guests. The French mignonette sauce offers an acidic complement to the briny shellfish, while Champagne grapes lend fruity sweetness. If Champagne grapes are unavailable, use seedless red table grapes instead. If you feel unsure about how to shuck an oyster, just purchase them on the half shell.

Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.