Quick & Easy

We found the secret to fast, easy enchiladas.

Three new recipes from the Epi Test Kitchen.

A food writer gives us a peek into what really happens behind the scenes in her kitchen. And some of it isn't pretty.

One writer. One microwave. Several mugs. Not many edible meals.

A week's worth of satisfying seafood suppers.

The basic principles of the classic French technique for steaming fish can be used to great effect in the microwave.

You can't roast a chicken in the microwave. But you sure as hell can cook it.

Weeknight cooking is all about the timing.

Get out of your egg rut with these proteins you can always have in the pantry (or freezer).

Swapping or sharing lunches with coworkers can save you time and money, introduce you to new foods, and really up your cooking game.

Bowl food doesn't get beautiful (and nutritious) (and filling) automatically—it takes a plan. And there's nobody better to get that plan from than the guy who literally wrote the book on the subject.

These short ribs are sweet, sour, and completely delicious. And they're made with prune juice.

Quickly wilted or left raw, escarole is a great pick for adding something green to your plate at the last minute. And you're probably looking right past it.

Yes, it comes from a fancy, chef-y cookbook. But this sauce is anything but exclusive. In fact, there are very few foods it can't go on.

From taco night leftovers to that extra baked Italian chicken breast, any leftovers can become a whole new dinner with this Chinese technique.

Kale and berries are great, but there's another superfood that you can add to your smoothies for color, vitamins, and sweetness. (And no, you don't have to cook it first.)

Our 22-minute version of the American Chinese classic is chock full of flavor.

Sheet pan supper lovers, unite!

Need a quick, flavorful braise to warm up a wintery weeknight? Round up a few Spanish pantry ingredients and a bottle of red.