NYT Cooking: This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. (Photo: Michael Kraus for The New York Times)

These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad. (Photo: Jim Wilson/The New York Times)

NYT Cooking: Chicken tenders may be known for being a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but shines when baked in the oven...

NYT Cooking: Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most American know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity o...

We all want to eat more fish. Here's a quick and easy recipe for sweet and savory salmon. Once you try it, we bet you'll add it to your weekly menu rotation. (Photo: Danny Ghitis for The New York Times)

The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. (Photo: Andrew Scrivani for The New York Times)

Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. (Photo: Lisa Nicklin for The New York Times)

NYT Cooking: Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the p...

NYT Cooking: Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 gue...

A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar. (Photo: Andrew Scrivani for The New York Times)

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. (Photo: Andrew Scrivani for The New York Times)

In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. (Photo: Craig Lee for The New York Times)

Seasonal, satisfying and on the table in about an hour.