Easy

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Sweeten movie night by whipping up a batch of these treats for your friends. Cherries and oat flour add fiber to make them extra filling.

Even your dude will love this skinny pie. (He can bring the beer.)

This is an old favorite and was, apart form pancakes, the only way my children would eat eggs. They called them 'poofle' eggs, although I can't remember why. They are known by many other names, some more logical than others, including knothole eggs, bird’s nest, Hollywood eggs, and one-eyed Jack.

Around the Chinese New Year, Chinatown bakeries fill up with tins of butter cookies, waiting to be given as gifts to relatives. Of course, they're still sold and eaten year-round, and once you have just one of these bite-size cookies, it's hard to stop. They're a tad less sweet than American cookies, but their rich butteriness makes them irresistible.

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor

If your Marcona almonds haven't already been oiled and salted, add another 1 tablespoon oil when toasting.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Tossing grated Parm into panko is the secret to crisper, better-tasting chicken cutlets.

The fact that these fries are healthier is almost beside the point—baked fries are great in their own right, and who's crazy enough to deep-fry on a weeknight anyway? These potatoes get a dusting of spices before roasting for extra flavor.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn

The trick to a successful stir-fry? Prep everything before you cook.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.