Simple Cooking

Seafood is particularly well suited to steam cooking and takes less time to cook than poultry or red meat. Build these packets ahead of your camping trip and alway have a meal at the ready.

A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.

Toss a few extra cobs on the grill at your next cookout and stash them to make this smoky corn salad later in the week.

Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

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

In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.

Use this fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.

Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.

Adding bourbon and Campari to cherry cola makes for a sweet, spicy, and refreshing backyard drink.

This refreshing grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty.

Steel-cut oats have a chewy, hearty texture. Taking the extra step of browning them in butter gives the oatmeal a toasty, rich flavor and helps to keep it from sticking to the pot.

Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.