Blender

This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.

This frozen coffee cocktail recipe combines cold brew concentrate, frozen bananas, mezcal, cinnamon, and vanilla, blended together until creamy. Whip one up for brunch this weekend.

If you’ve only been making coladas with rum, you’re missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.

Golden lentil dumplings dunked in creamy yogurt and topped with chaat masala.

Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.

Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon.

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

Butternut squash shows up canned pumpkin purée in this tasty fall-forward coffee cake with crisp streusel and a spiced sugar swirl.

This version of aam panna, the ultra-refreshing summer drink, swaps green mangoes for a classic pantry staple: jarred applesauce (yes, really).