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This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.

This delicious breakfast dish comes together fast, thanks to prepared salsa.

Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.

Stuffing halibut fillets with zesty pesto is faster than marinating, but just as flavorful.

This fresh salad was inspired by the elements of a Passover Seder plate.

There's no excuse to skip breakfast when you can have this egg sandwich ready in less than 5 minutes.

Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

This riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

For this noodle bowl, I took inspiration from Heidi Swanson’s Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi. Like other cold noodle dishes, this is a good dish for packing up, and in my experience has been wonderful on the beach. The shredded egg and wisps of radish incorporate into the noodles, the shallot brings crunch and zing, and the final drizzle of kecap manis—the Indonesian soy sauce— brings the whole bowl together in the most satisfying way.

The best part of this lovely, composed salad just might be the crispy fried capers.

With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham, wrapped in a more tender and juicy package.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

Sub in whatever you have on hand in Dana Cowin's mix-and-match chili recipe