Streamline your meals with these simple recipes. You might have everything you need on hand.
Sometimes less is more. Less shopping, less prep, fewer dishes to wash and ingredients to remember…the simplest recipes become
our standbys. Each recipe here uses 5 or fewer ingredients (not counting salt, pepper, butter, oil, and optional ingredients).
Penne works well in this dish if gemelli isn't available.
• Broccoli rabe
• Gemelli OR penne pasta
• Center-cut bacon
• Garlic cloves
• Can of no-salt-added chickpeas
View Recipe: Gemelli with Broccoli Rabe, Bacon, and Chickpeas
It doesn't get much easier than this―just toss everything in a food processor and turn it on. This incredibly versatile sauce
freezes well, so you can enjoy the flavors of summer all year long. Plus, it goes with sooo many recipes, including Pesto Pizza with Butternut Squash, Chicken Chili with Pesto, and Pasta Tossed with Shrimp, Vegetables, and Pesto.
Bacon is the key to a simple sauce that transforms skinless, boneless chicken breasts into a meal that looks and tastes more
involved than it really is. A little unsweetened apple cider rounds out the sauce with a subtle layer of flavor. Another sauce
secret: Don't forget to scrape the browned bits from the pan when you deglaze it, because they're the key to a richer sauce.
One of our favorite things about summer is the effortless splendor of heirloom tomato salads. Ripe, peak-season specimens
need almost no adornment, so skip the granita if you're in a rush. But if you have a few hours to let it freeze, it will make
this dish spectacular.
This 5-star recipe proves elegant does not equal fussy. You'll be amazed at the kind of complex flavor you can get from just
four ingredients (not counting salt, pepper, and cooking spray). Sweet dried figs counter the savory bite of blue cheese,
and the elegant rolled presentation bakes in just 20 minutes.
One of the best (and simplest) sides in our magazine's history, this recipe was named Best Vegetable Side Dish in our 20th
anniversary issue. The browned butter with a splash of balsamic vinegar adds an elegance that belies the simplicity of this
A 4-ingredient dish worthy of serving to company? You bet! Good-quality goat cheese and fresh rosemary give chicken breasts
a special spin that won't bust your budget (or your gut). Canadian bacon makes it taste indulgent.
Readers gave this recipe 5 stars (it even converted some fish skeptics). Many of them subbed capers for the peppercorns that
give the pan sauce a piquant punch. At just 282 calories per serving, plus 35 grams of protein, this saucy dish will become
a weeknight staple.
This 5-star recipe earned the hearts of reviewers with its no-fuss prep and big-flavor results. While this simple one-skillet
supper cooks, toast some bread in the oven. With 23 grams of protein, less than a gram of saturated fat, and only 161 calories
per serving, this is a meal as light as the cleanup.
Forget a heavy cream sauce―fresh broccoli needs little adornment. This classic Mediterranean treatment uses common pantry
ingredients for a healthful, no-fuss side.
Rated 5-stars by readers and named an all-time favorite by our staff, these oven-baked fries are so good (and easy!) that
you'll never go back to deep-fried fries. Fresh parsley, minced garlic, and Parmesan cheese add a burst of flavor that's a
surefire pleaser for kids and crowds alike.
How do you improve the sweet combination of grilled shrimp and pineapple? With a 2-ingredient sauce that you can not only
memorize, but repurpose on chicken thighs or as a dipping sauce for sundry Asian dishes (think spring rolls, lettuce wraps,
This simple soup gets its spice from a classic time-saving pantry ingredient: taco seasoning (the low-sodium variety). Mashing
about half of the white beans gives the soup more body, and while the fresh cilantro is optional, its flavor really completes
Easy and elegant, this classic presentation is a simple brunch stunner. Use individual ramekins or custard cups. After a minute
or two of effortless prep, you can relax for 25 minutes and read the paper while these bake to just-set perfection.
This recipe first ran in the January/February 1990 issue, but its pure freshness is still popular among the staff today. A
simple recipe yields intense flavor, thanks to generous amounts of orange juice and zest, with a bit of lemon juice for sweet-sour
Save money and time with double-duty recipes like this one. Reuse leftover chicken (or grill two birds at once) and choose
from a variety of next-day meals. Curried Chicken Salad with Apples and Raisins; Guacamole Chicken Wraps; and Spinach Salad with Chicken, Melon, and Mango are just a few of many tasty options.
For moist and tender scallops with a perfectly caramelized crust, use a cast-iron skillet to sear these scallops. Look for
scallops that are moist, but not swimming in liquid, and avoid choosing any with an iodine smell. Pair with pasta or a crisp
salad for a refreshing, light meal.
Affordable, nutritious, and convenient, the skinless, boneless chicken breast is a staple we always have on hand. This simple
preparation can top salads, pastas, or pizzas, fill out sandwiches and wraps, or stand alone with a variety of sauces (like
our Parsley Pesto).
Pomegranate juice and sugar combine in a simple glaze that makes a baked pork tenderloin worthy of company. (You need not
confess how easy this was to make.) If you make the glaze ahead of time it will thicken considerably; just pop it in the microwave
for a few seconds at a time until it has thinned.
If you've got Dijon mustard in the fridge and a well-planted herb garden, you only need to buy beef to make this minimal-mess
recipe. Fire up the grill and serve with a side salad.
Fingerling potatoes are great to keep on hand because they make an easy side that pairs well with almost any protein. This
basic treatment is so easy you'll likely memorize the recipe after one tasty try.