Herbs & Spices

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You’d think the shrimp might be tough or mushy, but it’s firm, tender, and briny.

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

Kefir—a yogurt-like dairy beverage—adds wonderful tang to this earthy shiitake and kale frittata, but you can sub in plain yogurt instead.

Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the fat rendered behind in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

These yummy vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But trust me when I say you won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.

Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.