Scrambled eggs are probably what I eat most frequently, but they aren’t much to write home about. This chutney is. It takes the eggs from ordinary to remarkable, and, here’s the best part, it is as easy as throwing a bunch of things into a food processor and pressing the button. There’s no cooking, just combining. It keeps well in an airtight container in the refrigerator for up to a week (it gets quite a bit thicker and loses a bit of its fresh, herby brightness, but it is still great), and it’s also good on roast chicken, grilled fish, broiled lamb, griddled halloumi cheese, or roasted sweet potatoes. If you don’t like cilantro, substitute fresh mint.

Rhubarb falls into a rather unique category in that it is treated more like a fruit even though it is a vegetable. Most recipes incorporating rhubarb are sweet and eaten for dessert. This dish is no different. The treatment this tart vegetable most often receives though in order to transform it to a sweet dessert dish is the addition of a huge amount of sugar. This is unnecessary and, in some ways, insulting to the rhubarb as its own unique flavour and texture should shine through any dessert. In the case of this simple dish I’ve used two of nature’s sugars – honey and orange juice – to complement the tart vegetable. Baking the rhubarb this way, alongside the zest of the orange, allows the texture and flavour to combine to create a deliciously aromatic dish that works wonderfully well alongside cream, coconut cream or yogurt. Rhubarb has a finite season so catch it while it lasts!

The Plantpower Way: Italia| New Window: "Making vegan Parmesan is so easy in this recipe—you just need four ingredients. If you skip soaking the nuts, your cheese will have a firmer texture. It's brilliant and useful, as one can prepare it just as the pasta water is boiling."

From Instant Pot Italian| New Window: "There’s a different version of this delicious fish and fennel soup, called buridda, in every harbor of northwestern Italy. Local red mullet or bass is traditional, but I opt for extra-firm fish like sustainable swordfish, halibut, or thick cod fillets, as they hold their shape better in the Instant Pot."

When most people think of barbecue sauce, they probably imagine a thick brown sauce that’s sweet like sugar with a hint of smokiness and maybe, just maybe, a little heat. And while the reality is that there are so many different styles of barbecue sauce—Alabama white sauce (a mayonnaise-based barbecue sauce), Carolina gold (a mustard-heavy sauce), and Memphis-style (tangier and thinner than its western neighbor)—Kansas City BBQ is by far the most popular and most replicated style of barbecue across the U.S.

Heavy cream—as if touched with a magic wand—takes on a riot of flavors, while maintaining its moon-white color. Simply boil it gently with whatever seasoning you prefer, such as mustard seeds and rosemary sprigs, then immediately remove it from the heat. After 12 minutes or so, it will be infused with the flavors of your desire. This is a technique I frequently use to make sauces even more elegant and velvety, as in this porcini pasta, which tastes of autumn.

This recipe, ultimately, is a simple one. Which is to say that the details really make a difference. First, is the lettuce. Properly cooked lettuce should still be brilliantly green with a crisp stem and slippery, silky leaves, which can only be achieved if blanched briefly in a large amount of salted water. Without enough water, the greens will take too long to come to temperature and then turn yellow. Without salt, the greens will taste bland.

Berry Cottage Cheese Skillet Cake from Samantha Seneviratne is a tender, tangy bake combining full‑fat cottage cheese, brown sugar‑butter batter, and juicy mixed berries. Finished with toasted almonds and sparkling sugar—delicious warm or room‑temperature, perfect for any time.

Welcome to Plus One, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, a way to combat Late Summer Erasure™.

Chinese Tomato & Egg Dough-Drop Soup (Geda Tang) is a cozy Northern Chinese dish with soft flour dumplings, silky egg ribbons, and sweet-tangy tomatoes in a savory broth. Finished with scallions or cilantro, it's simple, nourishing comfort food.

Even if you’ve never ordered a Shamrock Shake, its reappearance on McDonalds’ menus come February is a universal reminder that St. Paddy’s Day is near. Our riff on the minty green milkshake is just a wee more grown up. A fraction of a teaspoon of mint extract takes this cloyingly rich dessert and transforms it into something you might even call refreshing. The boozy whipped topping is at your discretion, of course. And a light hand with the food coloring can subtly (dare we say beautifully?) tint the shake, so it looks less like a Kelly green and more like a hint of spring to come.

Caesar dressing was one of the first things I learned to make from scratch. Before learning how to make it, I'd tried every brand on the supermarket shelf, eventually developing a fanatical brand loyalty for Cardini's by T. Marzetti. At the time, it was the only brand in the store that actually contained egg yolk. One day, Cardini's was out of stock, and I've been making my own Caesar dressing ever since.

You might already love these cookies. They take all of five minutes to make, without heating the oven (or you). They're well-loved across the U.S.—some call them preacher cookies, some call them poodgies. But there is an art to nailing the glossy tops and fudgy middles. This recipe includes the tips chef Scott Peacock has gathered over a lifetime.

30‑Minute Skillet Chicken Thighs with Crispy Garlic Chips are juicy, pan-seared thighs cooked to golden perfection in just half an hour. Topped with ultra-crisp garlic chips and finished with fresh herbs, this dish delivers bold texture and rich flavor.

Pāo de Queijo, Portuguese for cheese bread, are small chewy bites popular in Brazil and throughout South America. A quick blitz in the blender and a short bake at high heat yields a golden and airy bite that pairs perfectly with coffee or hot chocolate. Smoked mozzarella adds a lot of depth, but any melty cheese would work beautifully.

"We know this dish stirs up quite a controversy among foodies and traditionalists. Though some may gasp at the thought of squeezing a lemon into their beloved pesto, the ones who make it tend to never go back. This tangy twist turns it into the most mouthwatering pesto you will ever try."