Easy

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

Make this street-food favorite at home with flavor-packed chipotle mayonnaise and crumbly Cotija cheese.

Serve this versatile grilled steak over rice or set it out with tortillas and all the toppings for an easy Sunday-night taco bar.

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Rose water is the little something that makes this cocktail recipe special.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.