Elegant layered dish combining salmon with creamy sauce, vegetables, and sometimes pastry. Rich and indulgent, ideal for special meals when you want impressive presentation and delightful flavors.

Sam Sifton’s Pasta with Parsnips & Bacon is a rich, savory fettuccine dish where crisped bacon (or pancetta) mingles with caramelized parsnips, garlic, butter, thyme, and Parmesan—tossed in reserved pasta water to form a glossy, comforting sauce

I first encountered cheese-as-salad-dressing at a restaurant near my apartment. Buoyed by the concept, I began to experiment at home. Would a sharper, headier cheese work in the same way? And how about something with goat cheese? This one is simple, with raw broccoli, chopped dates, sour cherries, crumbled goat cheese, and walnuts. But the dressing is anything but straightforward. It doubles down on the punchy cheese and calls in olive oil, lemon juice, and zest. I could happily eat it with a spoon. (If you know what's good for you, you'll make a double batch for marathon snack-dipping. Think: everything from stray chips to carrots, and everywhere from standing in your kitchen in sweatpants to a picnic blanket.) The salad itself comes together in only 10 minutes—so it's a make-ahead luncher’s dream.

There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.

When the house chef takes the night off, resist your go-to takeout and toss together this powerhouse one-bowl dinner instead. Yes, it’s a salad, but it stars bacon, salami, ham, turkey and cheese, which makes it an easy sell to the under-15 crowd, as well as a fun and filling meal.

Oven-baked salmon served alongside fragrant rice cooked with pineapple, coconut milk, and spices. Balanced sweet and savory—a vibrant, island-inspired meal that's both exotic and easy.

As Erin writes in Savory Baking, "My mom was both a nurse and a very good cook. So when I was sick as a kid, I was taken very good care of— including a regimen of her chicken noodle soup, sometimes complete with homemade noodles. While the real remedy was surely to be found in the broth, the thing I remember are those wonderfully chewy noodles. You can whip up these noodles in less time than it takes for your favorite soup to simmer to flavorful perfection. These are also delicious boiled until tender, then sautéed in butter (I top mine with grated Parm and black pepper for the ultimate comfort food snack)."

Hearty hash made with flaked salmon, diced potatoes, onions, and fresh dill. Pan-fried until crisp, this comforting breakfast or brunch dish offers savory, warming flavors in every bite.

Mini salmon cakes or croquettes—bite-sized treasures made of flaked salmon mixed with herbs and breadcrumbs, then fried until golden. Perfect as appetizers or small bites at parties.

Taylor ham aka pork roll is a New Jersey treasure. Salty, savory, and porky, sort of like Spam meets Genoa salami. You’ll most often find it crisped on a griddle in a diner, then tucked in a kaiser roll with a fried egg and American cheese. But this ingredient wants to be used anywhere you’d normally think of actual-ham or bacon or sausage. The possibilities are endless—try it in fried rice, hodgepodge pasta, or your next BLT. Yes, yes, it’s no longer a BLT without the B. But I have a hunch that this version (THLT? PRLT?) will swiftly become your new go-to come summer each year. If you live in or near New Jersey, you don’t need me to tell you where to find Taylor ham—just about any supermarket should be amply stocked. If you aren’t in the northeast, check your nearest supermarket anyway (I could find it when I lived in North Carolina). Or order it online. Like a classic BLT, this is only worth it with in-season, water-balloon-esque tomatoes. But feel free to go rogue with the bread options: A potato bun, kaiser roll, or English muffin would all work wonders here.

Another spin on classic baked salmon—perhaps with additional herbs, citrus slices, or veggie topping. Easy, healthy, and flavorful; a reliable go-to for fuss-free dinners.

This trick will make any salmon better: grilled, roasted, pan-seared, broiled. In fact, it will make just about anything you want to eat better: meatballs, pasta sauces, popcorn—even ice cream—all with the same Microplane you use to grate cheese and lemon zest, and the umami-packed dried mushrooms that will keep almost-forever in your pantry. No pre-soaking the mushrooms, no pulling out (or cleaning) the spice grinder, just grating as casually as you’d sprinkle salt. Here, we’re using Marc’s trick on Sally Schneider’s Genius Slow-Roasted Salmon| New Window, with an extra tip for crisping the salmon skin from Food52 community member Lune, but feel free to use it far and wide.

Savory cheese ball combining cream cheese, smoked salmon, herbs, and spices. Rolled in nuts or herbs, served with crackers. A festive, flavorful appetizer perfect for parties and gatherings.

Another avocado toast recipe? We hear you. But this isn't anything like your run-of-the-mill avocado toast. Apollonia Poilâne's avocado tartines with banana and lime are the unexpected breakfast pick-me-up you had no idea you needed. For one thing, the pairing of banana and avocado is surprisingly perfect, with the sweetness of the banana and the greener flavor of the avocado bouncing off of one another.

Broiled salmon coated in a glossy hoisin glaze, delivering sweet, salty, and slightly tangy Asian flavors. Rich, caramelized, spill —ideal over rice or steamed veggies for a simple weeknight treat.

Over the past 30 years, avocado toast has been the subject of culty obsession, disbelieving derision, and often both at once. This mashed-fruit-on-bread has turned into an edible example of Instagram culture, and culinary appropriation and gentrification. A brief history: Avocado toast became a thing in 2011, thanks to Jessica Koslow’s all-day Los Angeles café, Sqirl. Koslow had adopted the toast (and good vibes) from another all-day cafes in Australia. And before all this, avocado glut plus tortilla was so ubiquitous a snack in pre-colonial Mexico (bread was introduced by European colonists during the 1500s), that it seemed silly to call it a trend, let alone develop a recipe.

This egg salad takes less time than boiling an egg. And better yet, none of it is spent pulling off stubborn shards of shell. Because once again, Aki and Alex at Ideas in Food have changed how we'll cook forever with their warm, crispy, magical Fried Egg Salad.

Salmon topped with oregano, lemon, Kalamata olives, tomatoes, and feta, baked for Mediterranean flair. Fresh, tangy, and vibrant—brings sunny Greek flavors to the dinner table.

If you're looking for a no-hassle summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon!

Versatile mixture of flaked salmon, crisp vegetables or greens, and light dressing. Bright, nutritious, and easy to prepare—works great as a side, main dish, or sandwich filling.