Easy

Not too rich but ridiculously moist, this cake decadent without being overly sweet. It’s almost impossible to mess up and so easy to make.

The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.

This classic recipe from the Gourmet archives is waffle perfection. Make them for Father’s Day so Dad can fill each crevice with butter and syrup, cream and berries, or—if he’s that kind of dad—barbecue sauce and bacon.

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

Rice Chex cereal crushes up into a crunchy coating for these easy chicken fingers.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.