Simple Cooking

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more.

If you’ve been on the hunt for a truly simple, creamy, make-ahead dessert, this peanut butter pie recipe may be just what you need.

This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.

This variation on ranch water from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced herbal salt to the refreshing tequila highball.

This savory corn pudding is creamy and cheesy, with fresh corn kernels, celery, and onions throughout. A topping of buttery cracker crumbles adds crunch.

This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together.

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.