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This savory salmon spread is made with canned and smoked salmon, which makes it an easy (and budget-friendly), do-ahead spread.

Artichokes take a bit of prep work, but their smooth texture and delicate flavor make them well worth the effort. Need more convincing? These edible relatives of the thistle are rich in antioxidants. To reap maximum benefit, be sure to eat the tender parts of the leaves as well as the heart.

These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

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.

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.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.

Why splurge on infused oils when you can so easily (and inexpensively) make your own? Here, we quickly heat sage and garlic in oil to add herbaceous notes to the cauliflower and greens.

Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry. We love it served over brown rice.

The balance of sweet and sour flavors, a keystone of Asian cooking, is the inspiration behind this bowl.

Traditionally, the baguette is broiled on top for French Onion Soup, but toasting it separately speeds this recipe up, and you don’t need to use ovenproof bowls.

These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast. Get creative with chopped fruit and nuts of your choice for sprinkling between layers and on top.

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.

The Instant Pot is a terrific tool for cooking dried beans because it saves you hours of soaking and simmering. Cooking times can vary depending on the batch, so test a chickpea after cooking, and if it’s still tough, add another 5 minutes cook time, then repeat.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.

You'll never believe this quick and easy Mediterranean-style dish is ready in just 15 minutes!

Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.

A quick homemade mint-cumin paste is rubbed over this whole-roasted fish. Orange slices and red onions baked along with the fish do double duty and are used to make a lovely green salad to accompany it. If you have microgreens on hand, they make a great garnish here.

This dish tastes like it’s been simmering on your stove top for hours thanks to our easy technique of roasting the tomatoes, onions and garlic then blending them into the sauce. Many grocery stores sell pre-peeled and chopped butternut squash, which can be a real time-saver when you’re making this for a quick weeknight meal.

Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for 
basil in this nutrient-dense twist on pesto pasta.

Fresh plum might seem like an unusual addition to an Asian-inspired noodle salad, but it’s a fresher alternative to the classic plum sauce commonly found in stir-fries and noodle bowls. Don’t worry if some of the peas fall out of the pods as you slice them – just toss them into the salad, too.

This flavorful Indian-inspired dish is brimming with sweet, salty, savory and spicy notes. Use full-fat yogurt so that it won’t curdle when added to the hot skillet.

An elegant, company-worthy dish, this chicken garners its earthy flavor from dried porcini mushrooms. Round out the meal with a side of sautéed spinach.

Aromatic, juicy pork tenderloin is complemented by sweet-tart roasted acorn squash.

A double dose of apple flavor – in the form of fresh fruit and juice – adds sweetness to this quick weeknight curry. For added color, stir in chopped cilantro to the couscous.

A delight for the eyes and palate, juicy pomegranate seeds and mildly pungent green onions add a grown-up twist to classic, comforting shrimp cakes.

The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.

Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)