Claire Saffitz

Toss steamed turnips in a double dose of lemon before showering them with Parmesan and garlic-infused panko for a bright and savory winter side.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

This shakshuka is the ultimate, don't-even-worry-about-it, weeknight pantry meal.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

Clusters are the best part of granola. And there's only clusters here.

It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

The secret's in the (store-bought) sauce.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.