Irene Seales

A ridiculously easy way to cook bacon for a crowd. No fuss. No standing at the stovetop. No spatters.

These elegant Parmesan soufflés are really easy to make. Honest. Seventeen minutes of effort until you have a towering creation.

"The best scrambled eggs that I have ever made!" "Light, fluffy, slightly moist." "Perfect." That's what folks are saying about this recipe.

A simple, clean break from tradition, this margarita eschews cloying Cointreau in lieu of a splash of sweet agave.

A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.

Crazy weeknight dinners just got a heck of a lot less stressful thanks to this maple glazed salmon. Five ingredients. 10 minutes of effort. And dinner is done. Swear.

A spectacular riff on the classic French potato and leek soup known as Vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.

We wish we always had a stash of this chicken soup recipe in the fridge to turn to as a soothing respite in the middle of the work day.

Made with honey syrup, the aptly named Bee's Knees cocktail has its origin in Prohibition, back when simplicity and sweet reigned supreme.

Chinese chicken salad is just like those salads you get at the restaurants with the oranges and cashews and the lovely balance of crunchy and tender and sweet and savory.

Sauteed romaine is a quick and healthy side dish that's gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads.

Miso ginger dressing is a creamy, easy, rich, healthy, lovely dressing for vegetables, salads, fish, chicken, or just about anything else you can think to smother with it.

Truth in advertising. That's what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.

Vietnamese chicken rice soup is a quick and easy version of congee, a sensationally soothing southeast Asian elixir of rice, chicken broth, and ginger.

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they'll disappear as you're blissing out on them.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

A riff on the Negroni, this undersung and exceptionally smooooooooth drink is made with just bourbon, Negroni, and vermouth. Excuse us while we go pour ourselves another.

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

Made with egg, bacon, Cheddar, and a brioche bun, this breakfast burger certainly sounds like breakfast to us, even in the middle of the afternoon.