Tagged With easy

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Look, omelettes are wonderful little egg dishes - particularly when they involve cheese and other fillings - but there's no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.

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I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.

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Snappy, treat-studded chocolate bark is a holiday treat that is always met with much enthusiasm. (Williams Sonoma is able to charge $42 for 454g of their peppermint iteration, making it more expensive than organic rib eye.) There is, however, no reason to spend a bunch on bark, as it can be made in your kitchen with very little effort.

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There are sweet makers, and there are sweet eaters, and I am firmly in the latter camp. Though I don't mind a cathartic cooking sesh, my main goal - during the holidays especially - is to churn out the treats. This is why this fudge, which takes less than five minutes of your active time, gets made every single Christmas.

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Cheeseballs really live up to their name. Not only are they a literal ball of cheese, but there's something kind of charmingly corny about them. Like a tacky Christmas sweater, they're more class clown than class act - lovable, goofy and charmingly unpretentious. They're also infinitely adaptable, and insanely easy to make.

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When our very own US editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favourite activities: Eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic marinade for two freaking hours.

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If you hosted a Passover Seder last night, you may have found yourself with a few sheets of leftover matzo this morning. Though the unleavened bread is a bit bland, that lack of prominent flavour is exactly what makes it the perfect foundation on which to build a snack-y masterpiece.

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Due to laziness and a strong desire to not turn on any sort of heat source during the summer, I have become a huge fan of dishes that can be prepared without any actual cooking. Perhaps that's why I'm so enamoured with the idea of aguachile, in which super-fresh seafood is "cooked" in a spicy, citrus-y chilli water.

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Almond milk is the non-dairy milk replacement of choice for a lot of folks, but the stuff from the store can taste a little flat. To make rich, creamy almond milk almost instantly, you just need a few tablespoons of almond butter.