A super simple yet flavorful salsa made with chopped tomatoes, onion, peppers, salt, and lime juice.

Salty prosciutto and chive butter combines with sweet fig jam for a quick and elegant lunch sandwich you can enjoy on your own, or easily put together for a group (just slice into sections).

Spiced pork shoulder pressure-cooked until tender, then broiled until the sauce caramelizes. Make one batch and you're set for sandwiches, pizza, and late-night fridge raids all week.

Homemade marinara and ricotta cheese come together with delicate pasta crepes to make this ultimate comfort food dish. Once you’ve had manicotti this way, you’ll never go back to the dried pasta shells again.

The sauce that makes a lot of other things possible. It's one pot and pantry staples, and it simmers for an hour while you do literally anything else. The hardest part is scraping every last bit of tomato out of the cans.

Just four simple ingredients that you probably already have in your kitchen come together in less than an hour to make something deceivingly simple, yet delicious. Use this ricotta in ravioli, whip it up for toast, or layer it in lasagna.

Fresh pasta, a bright lobster-ricotta filling, and a caramelized tomato cream sauce that comes together in the same time it takes your ravioli to boil. Makes about 48 ravioli — plenty for a few people, with enough to spare for the freezer.

This stock is deep, rich, and worth the time — an hour of hands-on work, then it simmers itself into something better than anything from a carton. Toss in those mushroom stems you saved (told you it was one trip, two recipes), plus whatever chicken bones and scraps you've got lying around. Makes 6 quarts, so future dinners are already halfway done.

This sauté is rich, golden, and good on almost anything — steak, pasta, toast, whatever your day calls for. Save the stems when you trim, and use them to make chicken stock from scratch (one trip to the store, two recipes).