Cast Iron Skillet

A classic summer dessert, this easy recipe is so much more than the sum of its parts.

With a handful of ingredients and easy cleanup, this brunch favorite only looks like you spent all morning at the stove.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

This no-bake stovetop apple crisp is perfect for fall cravings when the weather is still warm.

Strew some of this crispy no-oven streusel on top of cut fruit and suddenly it’s a full-fledged dessert.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

This recipe, with browned butter for nutty notes, straddles both sides of the savory-or-sweet cornbread debate.

This easy Irish soda bread recipe gets a little tang from buttermilk and pops of concentrated sweetness from dried fruit.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.

This easy, one-​pan chicken and potato dinner is ideal for a weeknight.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.