Simple Cooking

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

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.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.