A Cajun favorite featuring rice, sausage, chicken, and shrimp. Spicy, smoky, and full of Louisiana flair.

I saw a grilled cheese with mustard on a menu years ago, and since then, on the rare occasion that I’ll throw caution to the wind and make or order a big grilled cheese sandwich, I have to have some mustard on the side. Mustard makes almost everything better, I’d argue; one of my friends at work and I bonded over our shared love of the condiment. When an open jar is in my midst, I will put it on whatever is closest, especially if that something is a thick slice of buttery brioche with plenty of melty cheese and peppery mustard greens. Are you drooling? If it’s breakfast time where you are, perhaps consider throwing a fried egg into the mix.

Once enjoyed exclusively in its native Italy, the Aperol spritz has become world-famous over the last couple of decades for its powerfully refreshing qualities, bright color, lower alcohol content, and overall simplicity. If you’re hunting for a poolside pour or perfect porch sipper, look no further than this light, colorful summer drink that’s as easy to assemble as it is to swig.

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.

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.