Susan Bingaman

Know that bag of forgotten shrimp you bought on sale that’s languishing in your freezer? Start defrosting it. Here's the ideal use for it.

It’s quite possible that you already have everything you need for this inexpensive godsend of a pasta supper that tastes far fancier than you’d imagine.

Those days when meal planning goes south and weeknight weariness looms, simple salvation can be found in this easy skillet lasagna made with store-bought ravioli.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

Got leftover cranberries? Then you've got the fixings for these incredible scones that balance tart berries with sweet white chocolate and knee-wobblingly flaky pastry.

This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.

Pantry ingredients and barely any effort yield you something that's sweetly tangy and spicy that you'll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers...

Admit it, you’ve probably been eating the same tired, jarred sandwich pickles for as long as you’ve been eating sandwiches. No more.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

Got leftover spaghetti in the fridge? If you've also got eggs, then you've got supper. A simple, frugal specialty of a chef from Chez Panisse, this comes together with spectacular ease.

Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.

What defines the quintessential classic cheeseburger? It's quite the personal experience. Yet we've got a foolproof technique.

Proof that spectacularly fudgy, messily gooey, intensely chocolatey brownies can be made without butter or eggs.

Cacio e pepe kugel. It's what happens when Rome's famous pasta dish collides with everyone's favorite Jewish comfort food.

Okay, breadbaking virgins, here's the loaf for you. Nothing tricky. Just flour, water, yeast, and salt. And an honest-to-goodness homemade taste.

No more boring oatmeal at the breakfast table. Just make a big batch, set out some unexpected yet lovely toppings, and watch things disappear.

Bet you already have everything you need for these brownies in your house. Which is a very good thing. (Also sorta a very dangerous thing.)