Quick

“Impossible” pies, which were popular in the 1960s, are made with Bisquick instead of pie crust. This recipe, from Mildred’s sister Virginia, isn’t authentically “impossible” because it doesn’t use Bisquick. Instead, the filling makes its own firmer layer of custard next to the pie plate as it bakes, forming a sort of crust. It’s simply perfect for the crust-shy baker. The coconut on top of this pie is nice and crunchy, providing a delightful contrast to the creamy custard.

Less puffy and showy, but just as delicious as Mrs. Rowe’s Meringue (opposite), this family recipe is a tougher breed. The salt and cornstarch fuse and stabilize it, making it easier to manage and giving it a harder glaze once it’s baked, which means less likelihood of weeping.

Memories of childhood birthday cakes will be evoked by this sweet frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.

This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes. Whether you use a handheld whisk or an electric mixer to whip the cream, be sure not to overmix, or the consistency can become grainy. For unsweetened whipped cream, simply omit the sugar.

You can adjust the amount of sugar in this recipe to suit your preference; for unsweetened whipped cream, simply omit the sugar.

This is far and away the most popular salad at the Shop, where we serve a handful to accompany every sandwich. We prefer Fuji apples because they are crisp and acidic and balance the peppery arugula and sweet apple cider dressing. In most of the restaurants we’ve worked in, chives are used as a garnish and rarely as an ingredient, but their mild, oniony flavor is absolutely key in this salad. In a pinch, scallions can be used in place of the chives.

This is a great, lighter alternative to a Caesar salad—it hits all the same taste notes without the heavy creamy dressing. Don’t be afraid of the anchovies in the Salsa Verde. The strong flavor melts away and you’re left with a subtle complexity. If you don’t say anything, no one will ever know that they’re in there. Celery is another of those often-underappreciated vegetables that is worth highlighting, and this salad does just that.

In addition to using this as a dressing for salads, try it as a marinade for grilled meat. This vinaigrette will keep in the fridge for up to three weeks.

This Italian sauce is traditionally served over fish, but it works really well as a dressing for salads as well as for grilled and roasted meats. Take care not to overprocess it; you definitely want some texture.

This salad is all about contrasts. The grapefruit adds a slightly tart punch to the creamy avocado, and the herbs add flavor and texture. This salad comes together in a flash because there’s no separate dressing—just a squeeze of lemon and a splash of olive oil.

Asparagus stands up well to being roasted at high heat or on the grill. Extreme heat helps caramelize the veggie and bring out its sweetness. The asparagus is meant to be served al dente—please don’t overcook it, as a little toothsome bite is welcome here. Make sure you use whole-grain mustard for its great texture.