Simple Cooking

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork’s pan drippings.

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”

This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

A big soup spoon is the way to go for oil basting.

File under: Breakfast for dinner.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.