Simple Cooking

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

This Manhattan gets its bright color and sweet pizazz from a little bit of maraschino cherry juice.

Inspired by Chinese savory egg custard, this flan steams on the stovetop for only 15 minutes, taking down the cooking time drastically.

This Thanksgiving condiment celebrates key New England flavors: cranberries, of course, but also maple syrup and apple cider. 

With an air fryer, these bagel chips turn out perfectly crunchy and stay whole, not broken to bits in the bag—all the better to hold lots of dip.

Sweetened with a wonderfully fragrant orange blossom syrup, this cream of wheat cake is simple to prepare with just a few ingredients.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

Peanut butter and jam are great friends in a sandwich. They’re even better in this tender sour cream cake swirled with raspberry jam.

This homemade version of “brown-and-serve” rolls comes out of the oven hot and steamy, just in time for dinner.