Easy

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

A refreshing homemade soda that can quench a thirst as well as feed a chocolate fix. Refrigerate the leftover chocolate syrup for another use.

I love doughnuts, but I really love malasadas. And ever since I visited Hawaii, I got up on this game. One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar. "DUDE!!!!!!" I said. Try it and you'll see. You too will say, "DUDE!!!!!!!!!" and deplete your local grocery store of Pillsbury biscuit dough just to make these.

You can have almost no money and still have enough to live off this stuff for weeks, months, years. Eat enough and you'll start to look for ways to make it different: add a little more sauce, a little less sauce, cook the noodles less, cook them more, add more water, less water, add an egg, scramble the egg, etc. Me, I've become a freak when it comes to my instant ramen. Don't fuck wit it, don't fuck wit me, let me do my thing. This is how I do my own thing.

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

No one has to know these moist, chewy, decadent chocolate cookies are totally wheat-free.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Most gluten-free flour mixes rely on rice flour or cornstarch, which can create a gummy texture. But the main ingredient in Bob's Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour. The muffins we made with it had the best flavor, texture, and color out of all the brands we tried.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.