The Arsenal®

Just started cooking? Is the kitchen as foreign to you as Uzbekistan? Have no fear. These are the recipes that will build the foundation of your pantry and teach you the skills you need to grow as a cook, not to mention rack up compliments faster than Katy Perry gains Twitter followers.

Four plates with stalks of broccoli with peanut sauce and sesame seeds.

Broccoli with Peanut Sauce

The most failproof way we know two get everyone to eat their veggies…and just about anything else you choose to dip or dunk or douse with this quick and easy Thai-inspired sauce.

  • Quick Glance
  • 15 M
  • 20 M
  • 0
Three pretzel rolls on a piece of parchment.

Pretzel Rolls

You’re gonna be astounded at just how easy pretzel rolls are to make at home. And yes, they taste like the real authentic German deal.

  • 30 M
  • 2 H, 30 M
  • 8
A platter of ribs covered with Texas-style barbecue sauce, and a glass of extra sauce on the side.

Texas-Style Barbecue Sauce

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

  • Quick Glance
  • 20 M
  • 1 H, 50 M
  • 0
Three bowls of vegan mango ice cream topped with mango slices.

Vegan Mango Ice Cream

Creamy. Indulgent. Easy. Healthy. Just three ingredients. And no ice cream maker required. (What are you waiting for?!)

  • Quick Glance
  • 10 M
  • 10 M
  • 0
A white oval platter filled with Greek salad, with tomatoes, onions, cucumbers, peppers, and feta.

Greek Salad

As easy and traditional as classic Greek salad. But with a subtle twist that’s gonna have you coming back to this recipe again and again and again.

  • 15 M
  • 1 H, 15 M
  • 2
A jar of the best kimchi with a spoon standing up inside it

Kimchi

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait’ll you learn his ideas for using it.

  • Quick Glance
  • 45 M
  • 3 H, 30 M
  • 8
Sweet Cream Ice Cream

Sweet Cream Ice Cream

No vanilla. No eggs. Just cream, sugar, cream cheese, and plain and simple goodness like you’ve never imagined. A sweet cream sensation.

  • Quick Glance
  • 15 M
  • 10 H
  • 6
Cherry Pie

Cherry Pie

We’re not going to do a song and dance to try to entice you to bake this cherry pie. We don’t need to. Just look at it. A stunner, right? And wait’ll you taste it. Here’s how to make it.

  • Quick Glance
  • 1 H
  • 3 H
  • 19
Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

A small batch of everyone’s fave spring preserves that comes together with ease and melds the intoxicating taste, texture, and fragrance of strawberries mingled with rhubarb. No canning required.

  • 30 M
  • 30 M
  • 2
Homemade Yellow Mustard

Homemade Yellow Mustard

Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

  • 1 H, 15 M
  • 1 H, 30 M
  • 50
Three grilled artichoke halves, some lemon wedges, and dip on a wooden peel

Grilled Artichokes

Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

  • 35 M
  • 1 H, 40 M
  • 2
Vinegar Barbecue Sauce

Vinegar Barbecue Sauce

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style ‘cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

  • Quick Glance
  • 5 M
  • 10 M
  • 4
Easy Rhubarb Jam

Easy Rhubarb Jam

Pink preserves were never so pretty—or so easy—as this foolproof old-fashioned recipe that relies on just four ingredients and an occasional stir. No prior canning experience required.

  • 45 M
  • 2 H
  • 87