Easy

Sizzling shrimp fajitas at home—in one pan and under 30 minutes.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

After tasting 19 varieties of fresh and precooked links and patties, these are the ones we’d bring home.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

The magical combination of miso and peanut butter beautifully caramelizes when it hits the grill.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Have yolks left from a recipe? Get curing.

Fruity olive oil means this fudgy cake will stay moist for days.

Add a bag of potato chips and you've got yourself a party.

A brief garlic marinade makes this shrimp scampi stand out from the rest.

No grill? No problem. Beefy satisfaction awaits in our guide to cooking burgers indoors.

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

A spring go-to for 20 years and counting.

A strip of lemon zest balances this refreshing spring classic.

An herbaceous, crunchy, green riff on the iconic bread salad, tossed in a tangy buttermilk dressing.

Silky set whites, runny yolks—this method makes poached eggs easy.

This salad gets better with time, making it a go-to for meal preppers and busy weeknights.

Low effort, big flavor, and ready in under an hour.

Literally “cheese and pepper,” this Roman classic comes together in minutes.

A why-didn't-I-think-of-that technique takes this classic from great to greater.

Tender, caramelized, and crisp at the edges—and wildly simple to make.

These are the trays worthy of your freezer space.

Readers call this “a lazy, easy staple” and “the best recipe for using up that block of tofu."