Quick

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

This brown sugar bacon recipe is not a throwback, it’s a classic.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

This variation on ranch water from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced herbal salt to the refreshing tequila highball.

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

This easy pasta salad recipe will be the hit of your next potluck.

A compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.

While the Clover Club cocktail may have originated in the 1890s at the Bellevue Hotel in Philadelphia, where the social organization that lends the drinks its name would carouse, it’s very much a drink of the 20th century. It was then that the famously pink drink became a cultural phenomenon beyond a small set of Philly-area lawyers and business folk. It arrived in New York perhaps thanks to hotelier George Boldt, who operated both the Bellevue and the new Waldorf-Astoria. His other culinary cla.…