Simmer

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Burst cherry tomatoes, garlicky olive oil, and basil join forces in this summery weeknight pasta.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Creamy and comforting, this old-fashioned rice pudding can be made up to two days in advance and never disappoints.

Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.

For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.

For the silkiest, most ethereal frosting imaginable, turn to Italian meringue buttercream.

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

When well made, béchamel has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.