17 Easy Recipes for Daylight Saving Time

These dishes are so quick and fuss-free, it won't matter that you're losing an hour

Ready to spring forward? Daylight saving time always comes around sooner than we expect, and while we never look forward to losing an hour of sleep, it at least means one good thing is on the horizon: a new season. While spring hasn't quite arrived, it's definitely on the way, and with it will come all the fresh, colorful produce we've been waiting for since we said goodbye to our beloved peas and rhubarb last year.

Until then, daylight saving time is the perfect opportunity to make one of our simple, speedy recipes. After you figure out how to reset all your clocks, toss a salad or whip up a sandwich for some quick eats. Or make a light meal with a little more flair out of Japanese soba noodles. Instead of grabbing fast food for dinner, break out your cast-iron skillet or grill pan and make your own burgers or go the Korean barbecue route with a batch of bulgogi. Here are our best quick and easy recipes to help recoup that lost hour when daylight saving time rolls around.

Easiest Pizza Ever (Loaf Bread Pizza)
Easiest Pizza Ever (Loaf Bread Pizza)
No time to make your own dough? Same here. Use a loaf of bread for the crust and have dinner ready in no time. Get the recipe for Easiest Pizza Ever »Farideh Sadeghin
Rib-Eye Steaks with Chimichurri
Rib-Eye Steaks with Chimichurri
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice for steak in Argentina. Get the recipe for Rib-Eye Steak with Chimichurri »Matt Taylor-Gross
Stir-Fried Chicken with Cashew Nuts
Cashew Chicken Stirfry
This spicy, easy stir-fry is all about the sticky, slightly sweet sauce that coats the chicken and cashews. Get the recipe for Stir-Fried Chicken with Cashew Nuts »Farideh Sadeghin
Clam and Mussel Toasts
clam and mussel toasts
Serve these toasts immediately so the fried bread remains crispy under all the delicious juices. Get the recipe for Clam and Mussel Toasts »Jenny Huang
Marmitako (Basque Tuna and Potato Soup)
Marmitako (Basque Tuna and Potato Soup)
This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make during long fishing routes on their boats. Get the recipe for Marmitako (Basque Tuna and Potato Soup) »Matt Taylor-Gross
Chipa Caburé (Griddled Argentinian Cheese Bread)
Chipa Caburé (Griddled Argentinian Cheese Bread)
This version of the chipa, a traditional manioc-flour-based cheese bread from the Guaraní people in the South American region where Brazil meets Paraguay and Argentina, is griddled over an open flame. Get the recipe for Chipa Caburé (Griddled Argentinian Cheese Bread) »Arianne Jones
Soba Noodle Salad with Miso and Grilled Prawns
Soba Noodle Salad with Miso and Grilled Prawns
A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »Farideh Sadeghin
Bulgogi (Korean Barbecue Beef)
bulgogi
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char. Get the recipe for Bulgogi (Korean Barbecue Beef) »Maxime Iattoni
Classic Spaghetti Puttanesca
Classic Spaghetti Puttanesca
Rumor has it that pasta puttanesca–literally "whore's pasta"–was a quick and easy dinner of choice among Napolitan working ladies, but the dish's salatious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »Matt Taylor-Gross
Drunken Spaghetti
Drunken Spaghetti
Spaghetti gets cooked in red wine in this quick pasta dish that comes together in under half an hour. Get the recipe for Drunken Spaghetti »Michelle Heimerman
Seared Bay Scallops with Pea Purée and Radishes
Seared Bay Scallops with Pea Purée and Radishes
At Ireland's Global Village, Martin Bealin and Nuala Cassidy pair local scallops with wild boar belly. In this simplified version, they use pan-seared slices of chorizo for crispy, spicy contrast to the sweet seafood and peas. They garnish the dish with seasonal vegetables like radishes and greens, or sometimes apples or cucumbers, from the restaurant's nearby mountaintop garden. Get the recipe for Seared Bay Scallops with Pea Puree and Radishes »Michelle Heimerman
Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)
cilantro peanut salad
Due to its long, cold winters and hot, dry summers, Xinjiang is not renowned for its vegetable dishes, but fast-growing produce like spinach and cilantro often make it to the table during the brief respites between seasons. This refreshing salad is a perfect to accompaniment to fatty grilled meats. Use the most delicate cilantro you can find, so the stems can be eaten along with the leaves. Get the recipe for Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài) »Matt Taylor-Gross
Soba Salad with Lemon-Miso Vinaigrette
Soba Salad with Lemon-Miso Vinaigrette
This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »Dylan + Jeni
Lemon-Caper Tuna Sandwich
Lemon-Caper Tuna Sandwich
"Bread doesn't like the fridge, because it'll totally dry out in there. Don't refrigerate!"—Joanne Chang, Flour Bakery + Cafe, Boston. Get the recipe Lemon-Caper Tuna Sandwich »Joseph De Leo
Uruguay Sea Bass Crudo
Uruguay Sea Bass Crudo
Lime juice adds zing to this simple crudo from chef Ignacio Mattos. Assemble it right before serving, so the juice doesn't cook the fish. Mattos uses sea bass, but snapper also works well. Get the recipe for Uruguay Sea Bass Crudo »Marcus Nilsson
Crab Toast
Crab Toast
Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust in this recipe from chef Ignacio Mattos. Get the recipe for Crab Toast »Crab Toast Uruguay La Caracola
Papa's Favorite Wild West Hamburger
Papa's Favorite Wild West Hamburger
In 2014 Ernest Hemingway's hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. The maximalist patty calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef. The result is juicy and vibrant, its many constituent parts melding into a single, intensely savory whole. Get the recipe for Papa's Favorite Wild West Hamburger »Helen Rosner