fast and easy

A recent food fixation in the form of a simple tartine, composed of hearty whole-wheat toast slathered with creamy hummus, sun-dried tomatoes, and fresh pea shoots, inspired today's creation. This fast and easy option saw me through breakfasts, snack hours, and lunches aplenty but wasn't exactly the sort of food one would serve to company. How, I mused, could I transform this satisfying snack into an elegant appetizer?

A simple swap of a seeded baguette for sandwich bread makes these diminutive bites visually enticing, bite-size, and party-friendly. Chances are, I won't abandon this perfect storm of creamy, crisp, and candy-sweet sun-dried tomatoes in its large-scale iteration any time soon, but I will embrace its entertaining-friendly turn in addition. Get the easy recipe, and follow suit.

I'm all for tacos consisting of crispy corn tortilla shells, ground beef, and cheddar cheese. This Tex-Mex favorite — inspired by the beef tacos I grew up on — may be a far cry from saucy carnitas and queso fresco, but that doesn't mean there's not room in the taco world for them to coexist!

The best part of the recipe? You'll be able to get these tacos on the table before you have time to say "giddyup." Just prep all the ingredients, and let diners customize and stuff their tacos to their liking at the table.

I made these in the style they're served at some of my favorite Tex-Mex restaurants — stuffed over the brim with lettuce and tomatoes. Care for more flavor? Add in some guacamole or salsa. I've even been known to drizzle (or more like drown) queso dip over these bad boys.

Forks will be required to scoop up the falling fillings, y'all. Get ready to dig into these Tex-Mex tacos.

If you've ever brushed by a patch of stinging nettles and felt the painful, numbing tingles contact brings, then you might find mild trepidation over tackling a recipe based around the wild Spring green. Thankfully, when handled properly, this nuisance of a weed transforms from baleful brute to a silky texture and satisfying addition to all manner of meals. All in all, it's more than worth the accompanying (minor) risk involved.

Here, paired with creamy, briny feta, chewy-tender pasta, toasted slivers of almonds, and nutty sesame seeds, nettles add just the right amount of grassiness, making for a pasta dish that will keep your taste buds guessing. Whether served hot, fresh from the pot, or at room temperature, it satisfies, and then some.

Try the unusually satisfying pasta dish for yourself.

If you've only tried rhubarb in sweet applications, it's time to consider the tart vegetables (yes, you read right!) as a welcome addition to dinnertime. It's just the ticket for brightening up chicken thighs, especially when paired with crisp cubes of cucumber, cilantro leaves, and lime for an unconventional yet utterly delightful salsa.

Bust out your knife skills, get chopping, and count down the mere minutes to an elegant and unexpected dinner perfect for busy weeknights.

Get the zesty recipe.

Miss out on Spring break? Not to worry: mango, avocado, pineapple, and a few splashes of milk are all you need to go on a miniature tropical getaway.

Why, you might ask, should you add avocado to the smoothie? Don't skip out on it: the fruit imparts a pleasant green hue on the drink, plus it contributes to the overall thickness and mouthfeel of the smoothie, since avocados are naturally high in fat. It won't really affect the flavor, though: this smoothie is all about the mighty sweet mango and mouth-puckering pineapple.

I prefer my smoothies on the thicker side, but keep blending it with more milk until you reach your desired consistency. I like to pop my smoothie in the freezer for 10 minutes or so to really chill it up.

Keep reading for the recipe.

How do you prefer your tortilla chips? Puffed from the fryer and slightly flaky, or crunchy and dense from a trip to the oven? Good news: in less than 30 minutes, you'll have your chips both ways, thanks to two simple techniques.

To bake the chips, generously oil and salt them, then bake them for about 20 minutes, or until they crisp up and are firm to the touch. These chips will stay fresher for longer than the fried variety.

While you're frying, tend to the chips closely, because they only take a few minutes and the heat may need adjusting while you're frying. These chips tend to go stale after a few hours, so plan to make them right before you eat them.

Serve the chips with your favorite queso dip, salsa, or guacamole.

Keep reading for the recipe.

Arguably the most delicious way to revive stale bread is french toast. Simpler than pancakes, french toast can be ready in less than 20 minutes and is an easy way to feed a house full of people.

The bread soaks in a batter consisting mainly of milk and eggs. Then the drenched pieces are thrown on a skillet to sear on each side, which results in a custardy interior and toasted exterior.

The actual french toast is minimally sweetened; let each person customize his or her own with fresh berries, maple syrup, and powdered sugar. Keep reading to see the french toast recipe.