Simple Cooking

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

For a moist cake, be sure to use finely ground polenta labeled "quick-cooking" or "instant"; cooking times listed on the package will be five minutes or less.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

As the pork cooks, the fat will gradually render, basting the roast.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

More proof that salt makes any dessert taste better—we'd even top these puddings with crushed potato chips.

This salad's secret? Combining raw and roasted beets delivers two textures from one ingredient.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

Cook the chickpea mixture until it resembles wet concrete; it won't set up if it's undercooked.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.