Take tried-and-true chimichurri sauce and make it even better with tahini for a creamier body and nutty taste.

These cook up in a flash after a fragrant marinate in cumin, ginger, curry powder, and apricot jam.

Made with tinned smoked salmon and chili crisp, this is easy enough to make anytime, anywhere.

These fabulous blondies get elevated with toasted sesame oil plus a shower of sesame seeds all over the top.

With broccolini and a jammy egg, if you like, this easy noodle dish is hearty and boldly flavorful.

This pot pie is loaded with chicken and veggies, and gets a topping of crunchy crumbles flavored with Parmesan.

This galette is as tall and impressive as deep-dish pizza. Filled with peaches, it gets a layer of granola to ensure no soggy bottom crust.

A dazzling rice dish that comes from a Michelin-starred chef that’s actually easy to make.

A store-bought pound cake gets gussied up with this easy, Asian-influenced no-churn ice cream.

White wine flavors both the marinade and the simmering liquid resulting in juicy chicken that creates its own pan sauce as it cooks.

Chef Roy Choi’s simple roasted beets is a powerhouse of spicy, earthy, sweet, acidic and umami flavors.

Smoky, spiced, and just a little spicy, this Pakistani chicken dish gets served with a punchy hari chutney made with plenty of mint.

Simmered slowly and gently in a big bath of milk, this pork turns out juicy and tender.