Marianne Wren

A deceptively simple sweet and tart dessert with a crisp, buttery streusel

This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.

Jalapeños tend to grow like mad once they get going, so here’s an easy (and delicious!) way to use up those peppers at once.

Put all these recipes together for an Instagram-worthy, party-ready snacking spread.

Quick and easy yet packed with flavor, this is a crowd-pleasing appetizer you can serve year-round.

This plant-based, mushroom-topped flatbread is an appetizer that's meant to be shared.

Salty, crispy and chewy, these halloumi fries are sure to become a regular in your recipe lineup.

These bite-sized cups pack all of the flavor of bruschetta into a convenient, mess-free and handheld appetizer.

In our Creamy Lobster 
Mashed Potatoes, we take an everyday side and make it ultra-indulgent with lobster, cream cheese and cheddar.

Liven up any gathering with this gingerbread roll that can be made in advance and refrigerated until guests arrive.

A combination of hazelnut and almond butters form the base of these gluten- and grain-free cookies. Loaded with chocolate chunks, they are uber decadent and a cinch to put together.

Grilled cauliflower florets stay meaty-firm, giving them great texture under a blanket of gooey cheese and zesty avocado-lime crema.

Don’t be fooled by the simple ingredients in these tacos. Together, the earthy, cumin-spiced chicken, sweet grilled onions and herbaceous salsa taste sensational.

Meaty haddock meets smoky chipotle sauce in these tasty tacos, but the unsung hero is the quick-pickled cabbage that lends a bit of sour crunchiness and elevates all the other flavors.

Pops of fresh ginger wake up your senses in this easy-breezy fruit classic.

Make the most of your farmers’ market haul with this decadent 5-ingredient mousse that blends fresh strawberries with rich mascarpone cheese and whipping cream.

With an ultra-short ingredient list, these indulgent chocolate-dipped macaroons are gluten-free, grain-free and Paleo-friendly.

This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.

An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.

Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.

We’ve elevated the classic carbonara with seared scallops for added protein. Use any type of spaghetti here, such as brown rice or even quinoa if you prefer.

Yes, this three-tier holiday showstopper is actually called a naked cake thanks to its sheer, stripped-down frosting. Your guests might blush at the name, but you’ll gain points for creating the most epic dessert at your holiday table.

Instead of a red sauce, these enchiladas are topped with brighter, tangier salsa verde. It’s usually mild, so if you enjoy a bit of heat, serve it with hot sauce. Garnish with cilantro for a pop of herbaceous flavor.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

Find cauliflower crusts in the freezer section of your grocery store, but read the instructions as some brands require pre-baking.

Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.

Using chicken and veg from the Sheet-Pan Dijon-Glazed Chicken gives you a head start on this salad. Garnish with cilantro.

Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.

There’s something so good about a cheesy stuffed potato. Here, we’ve used sweet potatoes for a nutrient boost. Serve with lime wedges for squeezing over top.

The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.

This rich marinade turns everyday chicken into an extraordinary meal.

These healthy oatmeal cookies are the perfect blend of dark chocolate with gooey tahini for a sweet, chewy, gluten-free, dairy-free and grain free treat.

This protein-rich skillet breakfast is both fast enough for weekday mornings and hearty enough for houseguests. Here, we used plain turkey sausages, but go ahead and toss in your favorite variety, such as Italian or breakfast-style.

Treat yourself to this smoothie version of sweet potato pie whipped together with frozen mango and topped with pecan-studded baked granola.

This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.

This super-fast smoothie bowl contains satiating protein yet tastes like decadent cherry cheesecake.

Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

These indulgent shortbread squares are simply pressed into a baking pan – no rolling or fussing with the dough required.

This mashed side is sweet, salty, and tangy.

These tofu fries make for a crispy treat when you’re craving comfort food. The miso peanut sauce creates a sweet and delectable dip.

Grilled chicken breast is marinated in salty, earthy, and funky miso for a delicious probiotic punch.

Four types of seafood – clams, mussels, fish and shrimp – are combined in this classic Italian American stew. Save some of the fronds from the fennel bulb for a delicate anise flavor and garnish.

Red lentils add protein to this meatless main with cauliflower and sweet potatoes. Making your own paste with chiles, ginger and garlic adds heaps of flavor to the dish with just a whirl in the food processor. Serve the curry with whole-grain naan or pita bread.

Why bother stuffing your chicken when you can simply cook the chicken in the stuffing? In this recipe, the chicken is nestled in vegetables and chunks of whole-grain bread, for a stuffing-like mixture that’s deliciously infused with the chicken’s natural juices.

Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.

These blender pancakes couldn't be any easier, making these a great weekday breakfast option. Just blend, cook and eat!

Light and fluffy, these triple coconut pancakes are easy to make.

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

Breakfast in 10 minutes without going down to the cafeteria? All you need is a toaster oven and a few basic ingredients.

Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.

Making a batch of these almond butter, oat and flax bars at the start of the week ensures you always have a nutritious snack on hand or a breakfast you can grab on your way out the door.

Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.

Enjoy these simply as the choco-chip cookie dessert balls they are, or roll these chewy, nutty balls in your choice of topping – goji berries, cacao or coconut – so that every bite is uniquely delicious.

Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

A staff favorite, this cool dessert looks extravagant but is very easy to pull off, plus it’s completely make-ahead.

Sweet peaches meld with creamy ricotta cheese in this light and moist Bundt cake smothered with an orange–yogurt frosting.

Grilled avocado halves takes these super-fast nachos to the next level. Try them for a lazy dinner or late-night nosh. Serve with sour cream, hot sauce and salsa.