Simmer

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.

This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.

Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

The simple trick to this easy dinner? Salt the squash pieces and let them drain in a colander before cooking. This releases excess liquid and concentrates the flavor.

Buttermilk’s tangy brightness cuts through the richness of this glossy sauce. Sugar snap peas, a bunch of mint, and lemon juice keep things fresh.

While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold. Walnuts and breadcrumbs add the perfect crunch.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

This meaty and rich Bolognese pasta dinner takes about one third of the usual time thanks to an electric pressure cooker.

Making risotto in an electric pressure cooker means no stirring and no ladling of stock one cup at a time. Just get it going on high pressure, walk away, and make a drink.

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

This cooling soba salad has a creamy, savory dressing flavored with tahini, miso, rice vinegar, and sriracha. Jicama matchsticks add crunch, while avocado contributes richness.

Simplifying the traditional dessert baba au rhum (sweet, yeasted cakes soaked in rum) with store-bought brioche makes it no less an impressive way to end an evening.

Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.