A not-too-sweet little sipper, made with vodka and Chambord and garnished with fresh raspberries, this refresher perks up cocktail hour.

Light and fluffy, with a gorgeous crust and a chewy interior, these buns are brushed with olive oil and sprinkled with rosemary and sea salt.

Tangy lemon is always a perfect partner for chicken thighs, especially when they have that delectable crispy skin. And it’s ready in 45 minutes. Alright!

Salmon piccata for 2 is a recipe for love–the love of good food, natch. A pan sauce of white wine, lemon, and capers provides the perfect finishing touch.

“11/10!!!” “Ridiculously fast! Ridiculously good!!” “Where has this recipe been my whole life!?” “The flavors, the simplicity.” That’s what we’re hearing about this quickie of a salmon supper.

Antoni Porowski’s chicken with grapes is a revelation. Sweet and jammy, with woodsy herbs and roasted onions–this chicken has it all.

A simple recipe for an extraordinary
dinner, Kevin Belton’s pan-fried bass is super quick to whip up on a busy weeknight.

Our scientific theory is that bite-sized food just tastes better. Maybe it’s because you’re just happier when you eat it. These baby meatballs are proof.

Take two favorite classics–Middle Eastern hummus and Everything Bagel seasoning–and what do you get? A wicked easy, insanely delicious spread.

A pretty effortless dinner that delivers mildly spicy, comforting goodness when you’re craving flavor and wholesome ingredients.

Little flavor bombs made from harissa-spiced lamb that are perfect on their own but also scrummy tucked into a pita or slathered with hummus.

This yummy little number uses the magic of heat to caramelize mushrooms and crisp up prosciutto, adding another level of tastiness.

A gorgeous upgrade to orange chicken. Creamy, flavored with tarragon, and exceptionally tasty. It’s fancy without being difficult.

Mussels in half an hour? Heck yes. With chorizo, blistered cherry tomatoes, and white wine. Then you sop it all up with crusty bread.

A high-protein, low-carb cheese cracker the tastes divine, even if you’re not worried about all that stuff. Dip ’em, dunk ’em, devour ’em.

This perfect little dish is full of juicy shrimp that’s been steeped in spices, then flash fried in butter, oil, and more spices. Yes, please!

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.

A plant and herb heavy version of tabbouleh, perfect for scooping up with lettuce. Hummus on the side makes it even tastier.

America’s Test Kitchen comes through with a different, yet utterly brilliant, way to cook potatoes. They’re tender, crisp, and full of bacon.

We know that you, like us, have piles and piles of zukes. Lush spices and a quick spell in the skillet make quick work of those gorg gourds.