Simple Cooking

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Bon Appétit Test Kitchen director Mary-Frances Heck learned this quick braise from her host mother while studying in Spain.

This potent punch is dangerously crowd-pleasing.

Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.

Salting and pressing vegetables draws out moisture and makes them snappy. Sake and seasoned rice vinegar infuse these pickles with mild, cocktail-friendly flavors.

If you're looking for fresh hits of color and crunch for the buffet, here's your answer.

These one-ingredient lacy cheese crackers are more impressive than any cheese board.

Inspired by a style of cake from California's Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don't have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.

Roasting the onions and shallots takes this dip way out of the box.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

"For maximum flavor, I like to toast the nuts until they're almost burnt."

Forget the boxed version you grew up with. This yellow cake gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it's important to cut the cake layers evenly.

This big, fun cake features layers of sponge cake and mint chocolate chip ice cream blanketed with pale-green whipped cream. It's perfect for a kid's birthday party. We like Baskin-Robbins Mint Chip for its thin chocolate shavings. Make sure to clear space in your freezer.

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.