Simple Cooking

Britton uses agave syrup to sweeten this nutty crust.

Be gentle when washing new potatoes; their tender skins scrub off easily.

"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"

This steak tastes best when marinated overnight, so try to start the recipe a day ahead.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

Make a batch of these easy, fast pickled red onions, and use them the whole week (or two) on everything you’re eating.

These can be prepared a number of different ways. Pick one flavoring, then roll them in the coatings of your choice.

Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."

Molly Moon's in Seattle pairs apricot compote with vanilla ice cream, but you can experiment with other combos. We love chocolate ice cream with tart dried cherries.

Our test kitchen had an Aha! moment with this dish. Crumbled bacon, mixed in with the breadcrumbs, makes a great topping for these tangy-sweet beans. We think the combo would do the same for mac and cheese.

The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.

Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.

Butter, flecked with parsley, chive, and dill, melts into the smoky, briny juices of grilled clams to create a delicious, effortless sauce.

You can use any white flaky fish in this versatile—and quick—dish.

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.