Until not so long ago, pulses—the dried seeds of legumes like beans, peas, and lentils—had a bad reputation: relegated to the health food category and generally seen as a bit “worthy”—the food of hemp trouser-wearing hippies. Now, thanks many people eating less meat but searching for new sources of sustenance, deliciousness, and protein, pulses have been put in the spotlight. This is their moment and your chance to get better acquainted with them.

The beauty of this little panini lies in its simplicity: just four main ingredients. Of course, when you’re working this close to the margin, each element should be perfect. Choose only the porkiest chorizo, the richest, darkest chocolate (more than 70%, please), the zippiest, creamiest chèvre, and the freshest, crustiest bread. Then let them wallow in their co-dependence: The citrusy chèvre appeases the fiery ’tude of the chorizo, and the mellowing tannins of dark chocolate hit high-toned chèvre like a sweet kiss. They all make each other better, which raises the question of why you didn’t introduce them sooner. I love this as an easy lunch, or, when I’m feeling indulgent, a late-night snack.

These are the easiest dessert ever, needing only three ingredients: Oreos, cream cheese, and melted chocolate. I first started making this recipe in high school as a sleepover snack. In college, I only had a microwave in my dorm, but MacGyvered the recipe by crushing the cookies by hand and commandeering the mini-fridge. Now, years later, I like to make them fancy-schmancy with two kinds of chocolate: semi-sweet and white. (But trust me, they taste just as good with one or the other.)

A soft, flavorful quick bread that's a touch more exciting than banana, but with the same ease. Garnish with sliced kiwis on top, if you'd like.

Tender shredded beef simmered with Italian spices and peppers. Great for sandwiches or hearty Italian-style dinners.

There is comfort in knowing that as long as you keep yogurt, rice, and spices on hand, you can always feed yourself and your family dinner. The recipe is pictured here with Padma Lakshmi's Green Mango Curry. If you don't have the spices on hand, try a local spice shop or Indian grocery, or order them from Kalustyan’s, a beloved New York institution and one of author & Top Chef host Padma Lakshmi’s favorite stores), but it’s also okay to work with what you have. If you can't find urad dal, an Indian white gram lentil, for example, Lakshmi recommends frying cashews for a similar nutty crunch.

This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at Relish Your Chef.

Mexican-style green stew with pork or chicken, tomatillos, and green chilies. Bold, tangy, and satisfying.

Ask the person to your left and the person to your right how to make fettuccine Alfredo, and you’ll get two different (and equally passionate) responses. At least, that’ll be the case if you sit at the editorial team table at Food52. Some of us are purists, preferring a lighter version that more closely mirrors the original dish. (Fettuccine Alfredo is said to have originated in the 20th century in Rome, at a restaurant run by Italian Alfredo di Lelio. It was a riff on fettuccine al burro: warm noodles, tossed with Parmigiano-Reggiano and butter until emulsified.) Others root for creaminess at every turn. This is a fettuccine Alfredo recipe for that second group. Its sauce is thick, buttery, and sharply salty (thanks, Locatelli Pecorino!). Strictly classic fettuccine Alfredo it is not—but we can safely say you just might love it even more.