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These luscious treats come together even quicker when you use store-bought tart shells.

Forget the Gruyère fondue rules here: This melting pot starts with a roux, gets a lift from Spanish smoked paprika and becomes something extraordinary with the creaminess of ripe avocado.

With just high-quality dark chocolate and coconut milk, you've got deeply flavored truffles that you can roll in your choice of coatings.

This Scotch-based riff on the famously fluffy Ramos gin fizz was designed to stand up to the slightly saline flavor of aquafaba, the liquid from canned chickpeas.

Once the beets are roasted, this earthy, tangy salad comes together quickly.

Way to go, chef Chris Santos, for showing us how easy it is to brew deep-spice flavor into this quick-cooking pasta.

You may have seen this sweet-and-salty dish at your local Japanese restaurant, but it would have been prepared with crunchy matchsticks of carrots, plus burdock and lotus root.

This is a kind of Asian spin on a Niçoise salad, substituting char for the tuna and adding radishes and a bright soy vinaigrette.

Keep these devil's-food-rich, buttermilk-tender treats in mind when you're baking for someone who is trying to watch what they eat.

In this light meal, you get two kinds of crunch: water chestnuts in the easy shrimp-paste mixture, and the quick-cooking green vegetable.