Quick & Easy
Three Ingredients, Nine Great Desserts
Using only three ingredients, these desserts practically pull themselves together.
The Delicious Flavored Oil You Can Make in Five Minutes
Garlic is even more amazing when it's infused in this ultimate flavored oil.
How to Throw a Dinner Party by Opening a Few Cans
It's time to get over your aversion to tinned fish. Not just because it's healthy. Not just because it's delicious. Because it makes dinner parties a breeze.
9 Quick-and-Easy 2-Ingredient Sauces
What, you haven't mastered the French Mother Sauces yet? These simple 2-ingredient sauces will have to suffice in the meantime.
The Simplest Tomato Sauce Recipe Ever
This one-pan cherry tomato sauce is the simplest pasta trick ever.
At-Home Popcorn, No Microwave Required
Think popcorn at home means you need to use a microwave? Actually, the process gets much easier (and cheaper) (and better) when you do it on the stove. All you need is a bit of oil, some unpopped corn, and a pot with a lid.
These Addictive, Amazing 22-Minute Meals Will Change Weeknight Dinner
You don’t need a cart full of ingredients or tons of time to make a delicious weeknight dinner. With smart shopping, time-saving strategies, and these seven Epicurious recipes in your back pocket, you can get dinner on the table in 22 minutes or less.
Pre-Cut Produce You Don't Have to Be Ashamed to Use
We buy these seven fruits and vegetables already prepped sometimes, and we feel good about it. And so should you.
Why You Should Pan-Roast Everything
No matter where you live or how ambitious a home cook you are, there's pretty much one constant: Weeknight dinners need to be executed quickly.
21 Compound Butters for Slathering on Everything
Nothing makes a grilled steak or roasted vegetables sing quite like herby butter, all melted on top and pooling into its own sauce. Here are a few of our favorite pairings to get you started.
Recipe Project: Texas Chili
Skip the beans. Shun the ground meat. This Lone Star State bowl of red delivers long-simmered flavor that the average chili can't match.
A No-Work Way To Transform a Heap of Leftover Turkey into a Weeknight Winner
Food Editor Rhoda Boone created a one-pot meal that not only used up her Thanksgiving leftovers—it used up all the extra produce she had around, too.
The Fiery, Funky Vietnamese-Inspired Marinade That Takes Pork Halfway Around the World in 30 Minutes
In less time than it takes to watch a sitcom, you could be eating Food Editor Rhoda Boone's fiery Asian pork tenderloin with roast vegetables. Here's how to do it perfectly.
The Secret to Instantly Addictive, Spice-Rubbed Chicken with Sweetly Glazed Vegetables
Are your weeknight chicken dinners on the last train to Yawnsville? Food Editor Rhoda Boone shows you how to make them a whole lot more interesting.
The Super-Delicious, Extra-Easy, Magical One-Pan Sausage Dinner
Think sausage with sauerkraut is only for lederhosen lovers? Food Editor Rhoda Boone uses bok choy, caraway seeds, and a last-minute trick to create a dish that'll become a weeknight staple.
Tarragon-Roasted Halibut with Hazelnut Brown Butter
If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.
Toasted Manioc Flour With Eggs and Scallions
Farofa is the term for a side dish using toasted farinha de mandioca—in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.
