Blender

A sweet blend of ripe bananas, brown sugar, and nutmeg that only tastes decadent, this dairy-free, low-calorie smoothie uses almond milk to pump up the protein. Add a touch of almond extract to increase the flavor, or use chocolate almond milk and a tablespoon of peanut butter.

Transform a traditional holiday side into something bold and beautiful using smoked paprika (hot or sweet) and cayenne. This dish couldn’t be simpler to prepare, requiring just a handful of ingredients and yielding a result that’s sweet, savory, and delicious.

A blender and a saucepan are all you’ll need to cook this peanut-thickened chili. In authentic Mexican fashion, the nuts, along with the dried chiles, garlic, cilantro, and cumin, are blended with tomatoes and chicken broth to create an earthy, spicy stew base. Pulled rotisserie chicken—a brilliant time-saver—and fiber-rich beans complete the magic. To turn this into a “meatless Monday” meal, replace the chicken with another can of beans and use a good-quality veggie broth. And always remember to wear gloves while handling chiles.

Equal parts comfort and sophistication, this torta toes the line between hearty main and delicate appetizer. Flaky crespelle pastry with a rich besciamella sauce and sweet Italian sausage produce a dish worthy of every minute of effort.

This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl—try each one separately, but be sure to stir them together to get the full experience.

This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.

For a quick and easy glass of tranquillity, indulge in the mellow sweetness of vanilla and dates. This low-fat, creamy smoothie makes the perfect breakfast when you’re on the go or an energizing shake after a workout. Toss in a banana and 1/2 cup almonds for a filling drink or substitute soy milk for dairy. To create a silkier consistency, soak the dates for about an hour and then blend untilsmooth.

For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.

Had your fill of sweet potatoes made even sweeter with brown sugar? These quick-baked sweet potato “chips” flip the script with garlic and melt-in-the-mouth fried sage. Serve as colorful hors d’oeuvres at a cocktail party; as a crisp side course for barbecued pork, roasted turkey, or a holiday ham or tenderloin; or as a stand-in for movie popcorn on the couch with a beer on a chilly Friday night. Not bad for a recipe that only takes 25 minutes and four ingredients.

This dessert is so stunning your guests will wonder if it’s art or food. Orange-hued mango sorbet, deep purple blackberries, and cloudlike vanilla ice cream fit together in a mosaic of luscious, vibrant flavors. Indulge your creative side and layer the ingredients decoratively, filling any cracks with blackberry purée. When everything is assembled, freeze the sweet terrine anywhere from three hours to five days.

Amaretto makes this a grown-up treat. If you want the kids to enjoy these as well but don’t want to forgo the almond flavor, use a nonalcoholic Amaretto syrup such as Monin. Or omit the syrup. Just be sure to stick with thick Greek-style yogurt for an unbeatably luscious, creamy pop.

This refreshing dessert from Epicurious member Danita Sam Lai of Los Angeles is a crisp, delicious treat. Limoncello and Grand Marnier are optional but recommended, as the alcohol imparts a pleasing softness to the finished sorbet. Keep in mind that alcohol slows the freezing process, so freeze overnight before serving—unless you’re one of the many folks who likes a slightly slushier sorbet, in which case a few hours in the freezer will do nicely.

An airy dessert, this creamy semifreddo can stand alone on the dessert platter or top a cake as a dreamy icing. Using whipped raw egg whites (be sure they are from very fresh eggs) adds lift to this easy dessert, and slowly folding the meringue into the cream gives it a light texture. Save time by freezing it the day before, and sprinkle some cracked pistachios on top for a crunch.

Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on steroids.

Crispy, crunchy, spicy, and best of all, easy, from chefs Bruce Aidells and Nancy Oakes. Fill a few bowls with lime cream, tangy tomatillo salsa, and quick-pickled toppings (all of which can be made in advance) for a make-your-own taco buffet. Baja purists, feel free to insist on mahimahi for the fish, but sea bass, tilapia, cod, and catfish all stand up equally well to the buttermilk batter.

Tossed in a dynamic spice paste, these little shrimp aren’t shy: assertive heat from ginger, jalapeño, and garlic is balanced by the pungency of garam masala. Try sautéing or steaming the shrimp if you don’t own a grill. To make a heartier meal, place the shrimp on a bed of basmati rice and boil the marinade for 5 minutes to pour over the top.

Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from piment d’Espelette, a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.