Celery leaves are used to flavor this fresh salsa, which goes great on vegetarian "chicken" cutlets--or regular chicken cutlets for meat-eaters.

Coming together in the time it takes to cook your pasta, this spaghetti pomodoro is the ultimate weeknight dinner.

Fennel, shallot, harissa, and a little bit of orange peel are slowly cooked in olive oil to create a soft, spreadable, and spicy confit.

Tacos guisados are tacos with a stewed filling, rather than grilled. It's easy to make flavorful stewed vegetable fillings for a vegan version!

Cilbir (Turkish eggs) is a dish of poached eggs in garlic yogurt sauce topped with spicy butter. In this variation, I mix herbs into the yogurt, use smoky Urfa chilis in the butter, and top with crispy shallots.

Cacio e pepe is a simple and quick pasta dish with a cheese and black pepper sauce great for a weeknight dinner. Here, I have added black olive tapenade for an extra salty and savory kick.

This super simple salad recipe makes a great quick and easy side dish.

This hollandaise recipe uses a blender for fast and easy results. There's also an option for making spicy harissa hollandaise.

This spreadable confit is inspired by the flavors of puttanesca pasta sauce.

This pasta dish has the bold flavors of Napoli puttanesca sauce without the anchovies. Plus, it comes together in under half an hour, making it a great weeknight dinner option!