Easy

A delightful option for a mid-morning snack or brunch, our Teff Banana Bread is also gluten-free and dairy-free. We slice ours with a serrated knife, first lengthwise down the middle and then across into 12 slices, for a total of 24 one-ounce servings per loaf.

Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won't have to ask you twice whether you'd like these! If you have a favorite pesto recipe, by all means, use it in the filling.

Cake doughnuts are fried, not baked, at your local doughnut shop. But this recipe bakes up just as delicious, and cleanup is far easier, not to mention a bit less guilt-inducing. This batter also bakes up beautifully in an electric doughnut maker. Note: To get the proper doughnut shape when baking cake doughnuts, you do need a doughnut pan with a rounded bottom to each cup and a post through the middle. Baking them on a flat baking sheet will result in flat-bottomed half-doughnuts. If you don't have a doughnut pan, you can make the same batter and bake it in a muffin tin for doughnut-flavored muffins. The batter also works great with a mini-muffin pan for bite-size treats.

Makes enough for a standard doughnut recipe.

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish. Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

Benefits: Anti-Inflammation + Metabolism + Cleansing As the name would suggest, this soup is perfect to eat in the spring, just when your body is most naturally poised for cleansing. This soup, traditionally eaten in China as a springtime ritual, has natural detoxifying properties, mainly deriving from the watercress. Watercress has natural diuretic properties that help you release excess fluids, which often contain toxins and waste products. Of course, feel free to eat this soup for cleansing any time of year!

Benefits: Heart + Immunity + Brain & Vision + Anti-Aging Beauty Here you've got a tasty recipe that is low fat, heart-healthy, and good for your circulation. It comes from a Chinese colleague, whose family owned and operated Chinese seafood restaurants for years. This is what they had the chef prepare for them almost every evening when they sat down for dinner. Besides its wonderful taste, it's also a beautiful dish with the colorful peppers.

Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .

Making these subtly spiced cake doughnuts is so easy and quick. They are the perfect pairing with coffee, in the morning or even for dessert.

What happens if you make a carrot soup with just white carrots? Will people get the carrot taste if the soup isn't orange? Although the carrot flavor is full there, garnishing the soup with carrot greens and finely diced orange and yellow carrots locks the flavor in more firmly. This is an extremely simple soup, intentionally so to underscore the purity of color and flavor. Try making it with pale yellow carrots, too.

It's foolproof to make—just add everything and bake—but you'll look like a rock star when you serve it. -Scott

Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

To make this creamy shake, blitz together Medjool dates, yogurt, vanilla, and cinnamon with ice and water, then top it with toasted nuts and seeds.

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.