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Each of these recipes can be made in 30 minutes or less for about $2 per serving.
This one-pot meal puts classic flavors in a modern pairing.
This fast, healthy version of an egg roll (in a bowl!) has serious potential to become your next weeknight favorite.
This cake is both beautiful and delicious. The caramelized bananas and rum give the cake a light, warm flavor.
Two-ingredient biscuits help make this delicious dessert an easy treat to make.
This sandwich is a great example of balancing flavors: sweet, salty, sour, savory (umami), and bitter. There’s sweetness from the brown sugar, saltiness from the soy sauce, sourness from the vinegar, savory from the chicken and soy sauce, and bitterness from the arugula.
This one-pot meal is comfort food that comes together quickly enough for a weeknight meal.
The dressing in this recipe uses browned butter, and while it sounds fancy, it's really easy to make. It’s a simple shortcut that deepens the flavor of sweet and savory foods.
Toasting the orzo develops an unexpected nutty flavor and golden color. Searing the shrimp is such an easy and fast way to get great flavor, color and texture. These two techniques step up this simple weeknight meal.
Poaching the chicken in this recipe—or starting the chicken in cold water and bringing the temperature up together—gives you tender, juicy pieces in the finished soup.
Haven’t tried tofu? Try this recipe. This versatile vegan staple is like a blank canvas that absorbs the flavor of other ingredients. Draining the tofu and coating it in cornstarch helps develop a delicious crust when you sear it.
This salad is both beautiful and hearty enough to leave you satisfied
The pan sauce in this recipe brings an additional layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.
This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.
Grilling the peppers and quesadillas gives you a smoky, charred flavor because it sears a portion of the food. You get deep, flavorful grill marks by using the same technique as searing—just leave the food undisturbed.
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