Three ingredients, one food processor, 10 minutes start to finish. This blueberry sorbet is naturally sweetened with maple syrup, needs no ice cream maker, and tastes like summer in a bowl.
One bunch of basil can perk up a whole week of dinners. Here are seven dishes where fresh basil does the heavy lifting — plus a quick tip for storing the bunch so it actually lasts.
Flaky tuna, red pepper, capers, and a tangy yogurt-lemon dressing. About 20 minutes start to finish, and it keeps for 4 days in the fridge. The good kind of simple.
I flubbed these peanut butter chocolate chip cookies a few times before a melted-butter trick fixed them. 30 minutes start to finish, no chilling, no mixer — soft, chewy, and the good kind of simple.
One squeeze of orange juice turns a classic margarita into something smoother and sweeter. Here's the 5-minute Texas margarita — plus a pitcher version for when you're hosting and don't want to shake eight of them.
Fried zucchini melts into a silky Parmesan sauce with lemon, basil, and a pinch of red pepper flakes — my lemony take on spaghetti alla Nerano, the dish I've been making every summer since Stanley Tucci set the internet on fire.
One jar of harissa, five pantry spices, and chicken thighs you can grill, bake, or air fry. Twenty-five minutes of real work, and dinner finally has some personality again.
I used to think homemade ice cream meant a machine, a recipe with a dozen steps, and a kitchen I'd have to rebuild the next day. Then I met the no churn base: three ingredients, one bowl, and a freezer. Here are 31 flavors built on it, from classic vanilla to the weird ones I actually want to eat.
I used to think hotel cookie recipes were for other people. This Ritz-Carlton chocolate chunk pecan cookie turns out chewy, loaded with chocolate and pecans — and it's the good kind of simple.
I used to think 'healthy dinner' meant three separate pans and a sink full of dishes. These Greek chicken meatballs took about 25 minutes start to finish, and the kitchen barely noticed.