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Yep, it really can be this easy.
With a hint of hazelnut. Get the recipe.
You slowly cook the pasta right IN the milk, so it gets super creamy. Then just stir in cheese and the sauce makes itself. Such a "why didn't I think of that?" Get the recipe.
Bonus: They're (accidentally) gluten-free. Get the recipe.
Also gluten-free, but delicious for everyone. Get the recipe.
This recipe from Molly Stevens' roasting cookbook is brilliant because you just squeeze the juice from a caramelized, roasty orange over everything to dress it. Get the recipe.
Don't mess with the dates (they keep everything cohesive and sweet) but use whatever kind of combos you like for the fruit and nuts: Try cherry-almond, apricot-almond, cranberry-pecan, or apple-cinnamon-walnut. Get the recipe.
It's fair to call this sauce from Italian cooking queen Marcella Hazan (RIP!) one of the classic recipes of the century; you get something amazingly rich and delicious from just three ingredients and practically zero work. Canned or fresh tomatoes both work, so you can make it year-round. Get the recipe.
Is this kind of cheating? Yes. Is that wrong? NO. Get the recipe.
Even OJ gets bored of breakfast sometimes. Get the recipe.
PB&C: a love story for all time. Get the recipe.
These classic Italian cookies are called brutti ma buoni: ugly but good! Get the recipe.
A dead-simple dessert that vegans (and everyone else) can enjoy. Get the recipe.
Classic pesto usually has cheese, garlic, and nuts, but this super-streamlined version proves that they're not mandatory to make a delicious sauce. Get the recipe.
This cake is low-fat but still super moist. Get the recipe.
This recipe calls for chives/scallions and cream cheese as separate ingredients, but you're too clever for that. Get the recipe.
This traditional British dessert works with almost any fruit. Try rhubarb and strawberries in the spring, or stone fruit in the summer. Here's how to make it.
Sweet, sticky, and totally addictive. Get the recipe.
If you've never experience cookies and cream melded into one magical substance, you're in for a great surprise. Nabsico "Famous" chocolate wafers are the classic, but you can try it with any kind of thin cookie. Here's how to make it.
What your slow cooker was born to make. Get the recipe.
If you don't know that blending frozen bananas = amazing, instant vegan ice cream by now, I don't even know what to tell you. Get the recipe.
East meets West meets stomach. Get the recipe.
Veggies do double duty: Blend some of the fresh tomatoes and scallions into a purée to use as a sauce for the hot pasta, then chop up the rest and toss 'em in. Get the recipe.
This is genius because the acid in the lemon juice sets the pudding all by itself — no gelatin necessary. Get the recipe.
The kind of dinner so easy you don't really have to think about it. Get the recipe.
Not just for Passover! You can amp these up by dipping them in chocolate if you feel so inclined. Get the recipe.
Cooking the potatoes in a muffin tin is a cute, easy way to serve them for a large group. Get the recipe.
You'll need an ice cream maker if you want it to be really creamy and fluffy, but it's worth it. Try using anything you like to flavor the ice cream — the coconut base is quiet enough to work with vanilla, chocolate, coffee, fruit, you name it. Get the recipe.
OK, this is sort of cheating on the number of ingredients since you might need to throw a handful of flour or breadcrumbs in there too, depending on how squishy the mix is. But they're still dead simple. Get the recipe.
Use White Lily self-rising flour, if you can find it, to get fine-textured and super-fluffy biscuits. Get the recipe.
Works with any flavor of ice cream. Get the recipe.
Sometimes the simplest things are the best things. Get the recipe.
Bake once, mix the inside of the potatoes with the cheese and bacon, then bake again. Twice as good! Get the recipe.
The definition of a "keeper" recipe: foolproof, seriously delicious, and perfect for basically any occasion. Get the recipe.
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