These savory rugelach are made with a cream-cheese-based dough, which softens very quickly.

This beautiful roast is incredibly juicy, thanks to moist stuffing and a quick sear.

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Though this rice mainly functions to sop up meaty red sauce, a quick sauté with garlic and onion means it can hold its own.

Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....

Mom served these quick and simple hazelnut cookies when we had company. The dough freezes well, so the recipe can easily be doubled to keep on hand for entertaining.

Molasses seems to soften both the rugged flavor and the texture of this whole-wheat bread. This homey, free-form bread is quick and easy, too.

After this cobbler has been in the oven for about 20 minutes, your kitchen will be filled with the winy fragrance of blackberries.

Keep a stash of cooked chickpeas in your fridge and you’ll be able to whip up this soffritto on demand. It’s great tossed in pasta, too.

Sushi rice is the foundation of any sushi—including the recipe for the summery, easy–to–prepare pressed version found in this month’s Kitchen Notebook.