Red-Cooked Pork

A slow-cooked dish with Chinese flavorings. (By Kate Ramos)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Basic Pizza Sauce

A thick and intensely tomatoey sauce that freezes beautifully. (By Kate Ramos)

Potato and Parsnip Mash

Adding parsnips to mashers is a welcome change. (By Aida Mollenkamp)

White Bean–Olive-Basil Spread

Good as either a dip or a spread. (By Regan Burns)

Basic Tomato Sauce

Even if you’re a pro, this sauce is a great base on which to riff. (By Kate Ramos)

Wheat Berry Salad with Harissa and Pistachios

North African influence makes for complex flavor. (By Amy Wisniewski)

Braised White Beans with Chard

Hearty winter fare that’s healthy. (By Aida Mollenkamp)

Vegetable Tagine

A quick stew of vegetables, Moroccan spices, and chickpeas. (By Ray Lee)

Pickled Jalapeños

Pick a peck of pickled peppers. (By Kate Ramos)

Lattice Cherry Pie

The iconic cherry pie with a lattice crust —all that’s missing is a scoop of ice cream. (By Kate Ramos)

Heirloom Tomato–Basil Pasta with Olives and Feta

A fresh, simple pasta that requires minimum fuss but offers maximum flavor. (By Aida Mollenkamp)

Molasses and Ginger–Glazed Carrots

Sweet and warming, and not mushy. (By Aida Mollenkamp)

Shrimp, Lemon, and Herb Kamut Spaghetti

With a kick of heat from some red pepper flakes. (By Kate Ramos)