Cooking LSL

Frittata is one of those things I make on a Sunday and eat from all week.

This asparagus mushroom frittata (easy spring frittata) is the version I come back to every spring — asparagus is in season, the mushrooms are always in the fridge, and the whole thing is done in under 25 minutes.

I slice it into wedges and keep it covered in the fridge.

This pasta with shrimp and zucchini comes together in 15 minutes and uses one pan for the shrimp and zucchini, which means cleanup is fast too.

The olive oil, garlic, and pasta water make a light sauce that coats everything without being heavy — it is the kind of pasta I reach for when I want something that feels like real cooking without the actual effort of it.

Asparagus corn pizza made with a beaten egg base instead of sauce — light, protein-rich, and ready in 45 minutes. A spring and summer brunch recipe.

I made this pizza for the first time on a Memorial Day weekend morning in 2014.

I was not in the mood for anything heavy — no eggs drowned in sour cream, nothing from a can.

I wanted something that ...

Simple lemon salad dressing with fresh lemon juice, olive oil, Dijon mustard, and garlic. Ready in 2 minutes.

This is the dressing I make when I do not want to think about dressing. Lemon juice, olive oil, Dijon mustard, garlic powder — everything goes into a jar, lid on, shake for 20 seconds. Done in two minutes, and it keeps in the fridge for a full week.

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Easy summer party food ideas — grilled skewers, cold bites, dips, sides, and crowd cocktails that work for any summer gathering.

Summer is the one season where I actually want to host. The weather is good, people are in the mood to gather, and the best food for a crowd — bites, dips, cold drinks — requires almost no effort if you pick the right recipes.

I...