It¡¯s all right there for you in the title. Sweet shrimp is saut¨¦ed until just cooked through, and fregola (a tiny toasted pasta from Sardinia) is added to the pot to toast in the melted anchovy butter and spices with some cherry tomatoes. I love Calabrian chiles packed in oil and use them here for some punchy heat, but if red pepper flakes are within closer reach feel free to use them instead. Once the fregola finishes cooking, return the shrimp to the pot to warm them through and serve straight from the pan. Serve with many bottles of chilled red wine.

Raw broccoli is a powerhouse salad ingredient, and covering it in yogurt dressing makes for a match made in heaven.

Ground beef gets a bad rap from snobby foodie types, but since it¡¯s something I grew up eating, I prefer to see the positive¡ª?it¡¯s an incredibly affordable and versatile starting point for families looking to save money (aka, all families). It¡¯s all about what you do with it. In this recipe, we¡¯re using it to prepare a version of bulgogi, one of the most popular dishes in Korean cuisine, both in restaurants and in homes. Typically prepared with fancier cuts of beef, bulgogi rests in a mild, balanced marinade for hours (ideally overnight) before getting crispy and caramelized on the grill. This recipe delivers all that flavor on a hamburger budget. Sweet and salty, it¡¯s a flexible base that can be served with lettuce wraps, rice, noodles, or rolled up into homemade Kimbap

This recipe hits all the flavor notes of KFC, Korean Fried Chicken¡ª?sweet, salty, spicy, extremely savory. But instead of going through the trouble of setting up a deep fryer or panfrying on the stovetop, which is always a pain and a mess, this is a just-?as-?delicious recipe for the oven that will impress your family and friends. Please have a lot of napkins handy.

This rich pasta, coated with green olives and garlic saut¨¦ed in butter, is simple to prepare. Lemon adds acidity for balance, while the burrata and the warm pappardelle create a creamy finish.?

If there¡¯s such a thing as a sexy salad, this might be it. Baby gem lettuce is a small lettuce variety that resembles a bite-sized version of romaine. Topped with brilliantly green pistachio-pesto crumbs and garnished with rose petals, this is a salad to make when you¡¯re looking to impress. And I mean impress yourself, not anyone else.

We truly believe there¡¯s a white fish for every taste. If you like mild and meaty, halibut is probably your jam. A little more oceanic assertiveness? You might be more of a snapper person. Firm, flaky, and affordable? Try cod! Whatever your preference, this elegant, classic, quick way of cooking will let the fillet shine. If you don¡¯t have herb butter at the ready, you can make do with salted butter, but we urge you to take the extra few minutes to mix up that herby goodness. It really does take this recipe from good to stupendous, and with very little extra effort. Rinsing the olives before adding them to the pan might seem a bit odd, but because olives are quite salty on their own, you don¡¯t want to risk any of their briny oil creating an oversalted situation.

No ordinary Joes.

This spring green vegetable gnocchi has all the flavours I love about spring in one bowl. It¡¯s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake, and feed that longing for a delicious supper after a long day. I use frozen peas and baby spinach, but you can also use purple sprouting broccoli, asparagus or chard.

This is a hearty, filling salad to pack in a cooler or bring on a picnic. It¡¯s also an easy dish to prepare in a rental home if you bring along some cooked, canned lentils. I sometimes put this over a bed of salad greens to make it more of a meal.