Cooking Basics

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Shredded Carrot Salad

A quick Dijon- and lemon-spiked vinaigrette dresses up this carrot salad.

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Herb Compound Butter

A slice of this dreamy butter has a plethora of uses—top a grilled steak, lightly slather onto steamed vegetables, or stir into mashed potatoes.

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Sautéed Sugar Snap Peas

Purchasing packages of sugar snap peas with the strings removed is a worthy time-saving shortcut.

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Tex-Mex Green Salsa

Mild chilies and pickled peppers join forces for this condiment. To decrease the spice factor, swap out jalapeños for banana peppers.

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Sautéed Kale with Garlic

Minced garlic brings a little pep into a sturdy side like kale. To turn into a meal, toss kale with pasta and herbed goat cheese or use as the base for a frittata.

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Roasted Pork Tenderloins

Browning these tenderloins on the stovetop until golden and then popping in the oven to finish is the key to perfectly succulent pork.

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Cooked Lentils

Lentils are one of the highest-protein sources of legumes (behind the mighty edamame). If that doesn’t convince you, it’s also one of the quickest-cooking.

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Green Olive Tapenade

Most store-bought olive tapenades have a base of black olives. Replacing with green olives provides brininess, plus parsley adds a bright pop of freshness.

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Ginger–Green Onion Sauce

The options are endless with this versatile Asian-inspired sauce. Some options: Drizzle over pork or chicken, stir into warm rice, or toss with noodles.

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Broccoli Rabe with Red Pepper Flakes and Garlic

Golden garlic slivers and pepper flakes jazz up this side dish. If desired, broccolini can sub in for broccoli rabe.

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Cucumber-Yogurt Sauce

This spin on the Greek tzatziki sauce combines the coolness of grated cucumber with the punch of fresh garlic. Scoop up with pita triangles or spoon over chicken.

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Cooked Brown Rice

Swapping out water for chicken or vegetable broth when cooking any type of rice is a simple step to bump up the flavor.

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Roasted Potatoes

Use these baby potatoes as a side dish or toss with greens and top with fried eggs to easily transform into a meal.

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Roasted Grape Tomatoes

Grape tomatoes take on another form when roasted to caramelization. From side dish to condiment to pasta sauce, the uses are endless.

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Cooked Barley

Eaten on its own or used to bulk up soups or stews, barley is a high-fiber, often-overlooked grain.

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Crumbled Italian Sausage

The versatile sausage link can be cooked in the casing or removed from it and crumbled, like in this recipe.

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Steamed Asparagus

Serve this springtime veg with garlic aioli for dipping or just a drizzle of melted butter.

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Linguine Noodles

Toss with your favorite sauce to serve right away, or keep in the fridge for a day or two until needed.