Tracey Awad, Recipe Tester

A perfect dish for summer’s bounty of fresh zucchini, peppers, lemons, and basil. It’s also ready in half an hour. Outstanding!

You may know eggs and tomatoes as shakshuka, although this cousin includes the smooth heat from chiles as well as briny black olives. This approach from Anas Atassi is in our rotation.

Comfort food at its finest and, perhaps, easiest. Made with rice, lentils, and caramelized onions, it’s as good room temp as it is warm and goes with almost anything. Full of flavor yet also frugal.

Creamy, cheesy, and no processed ingredients like in the boxed stuff? Yes please. America’s Test Kitchen’s mac and cheese delivers all of that.

Wait until you give Bryant Terry’s squash a try. Creamy and packed with flavor, this vegan recipe is also healthy as heck without tasting like it.

Jaw-droppingly delicious roasted winter squash makes a restaurant-worthy side that comes together with just a handful of ingredients and a few minutes of barely any effort.

Given the dozen enthusiastic reviews we receivved from our testers, these Instant Pot tikka masala lentils are your answer to a quick and healthy weeknight dinner.

“To call this silken tofu ‘magical’ would be an understatement.” and “Umami party for sure in your mouth!” and “My boyfriend, who dislikes tofu, ate most of it.” That’s what we’re hearing about this stunner.

Sukuma wiki means “to stretch the week”—in other words, using affordable and readily available greens spiffed up with spices to help stretch any meal a little further.

“This technique really did produce those long lovely strands allowing this squash to live up to its name!” We keep hearing this about this perfectly easy and healthy spaghetti squash.

Not as dense or as sweet as a pound cake, this lovely tea cake is rich and buttery and subtly infused with layers of apple and cinnamon with a tart lemon drizzle as a finishing flourish.