Quick

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of cider vinegar, helps balance the forceful spices of the rest of the meal.

Side dishes made from fresh legumes, vegetables, and mint can be found all over Italy, but this quickly cooked version cuts down on labor by using frozen peas and artichoke hearts. It adds a bright touch of spring to cod’s meaty white flakes.

Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.

The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time. It's great for a weeknight dinner party.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.

Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping.

This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea.

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!

Apricots and Spanish chorizo sausage can provide elegance at less than $2 per person!

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. One of the best-loved ways of cooking potatoes was (and is) to mash them with boiling milk, add chopped scallions or chives and serve this creamy, green-flecked mixture with a blob of yellow butter melting in the center. Leeks, nettles, peas and brown crispy onions are all delicious additions.

Common ingredients create a Moroccan meal.

Don't worry if the batter for this traditional German staple seems a bit thin—it should be more liquidy than a normal dough.

No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams, with the addition of molasses and an orange's juice and zest, tastes bright and full of nuance.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.