| "Oh, I can't bake." I can't even begin to fathom how many times that's been said to me. As a recipe developer and self-styled baking educator, of course my initial impulse is to say, "Yes, you can!" But while all some folks need is a little push and encouragement, I also realize it's important to let people recognize their own comfort levels and limits. So sometimes I try to meet them in the middle. That's where this week's recipe for Mango Dessert Cups from Ellie Krieger comes in. It's an elegant, no-cook treat, basically a panna cotta, that only requires you to stir, blend and pour, plus chop some mango. If you're having people over for dinner, it's an ideal dessert to make ahead – no nerves about last-minute prep, other than scattering the diced mango and shredded coconut on top. We have more recipes this week that are low-lift but delicious options for those who may be lacking confidence, time or energy in the kitchen. Take Joe Yonan's Baked Hummus. If you're someone who always keeps a tub of the store-bought dip in the fridge, spread it into a baking dish and top with the harissa-tossed tomatoes in this recipe or your own favorite topping. Talk about an easy, attractive dinner that's also very fun to eat. With her Spring Chicken in a Pot, Daniela Galarza takes the intimidation out of roast chicken by cooking it in a big pot along with cubes of bread that soak up all the delicious drippings. Speaking of bread, you'll want to have a nice loaf around for another fast meal, Sherry-Creamed Mushrooms on Toast, which comes together in about 15 minutes. Ann Maloney's Toasted Garlic Chicken and Rice is a skillet meal that can be ready in 35 minutes. Be sure you check out her tips on how to quickly peel a lot of garlic (you'll use a whole head here!). Want more advice on how to make cooking easier and more enjoyable? We're always offering suggestions in our weekly live Q&A. Be sure to join us Wednesday, April 6, at noon Eastern. We'll also have a very special guest: Alexis Nikole Nelson, the hugely popular foraging expert known as @BlackForager on TikTok and Instagram. You can submit a question now, but also be sure to return when we go live. Ann will be back here next week. Until then, be kind to yourselves and each other, and happy cooking!  (Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post) Made with light coconut milk and topped with diced mango and shredded coconut, this sunny dessert will delight and satisfy. By Ellie Krieger ● Read more » | | | This recipe calls for a whole head of garlic, but we've got time-saving tips for easy peeling and pressing. By Ann Maloney ● Read more » | | | Cook oyster mushrooms in cream, sherry and sour cream for a throwback dish that's ready in 15 minutes. By Charlotte Druckman ● Read more » | | | Baking hummus stems from a Turkish tradition; this version adds harissa-coated cherry tomatoes and whole chickpeas. By Joe Yonan ● Read more » | | | Seasoned with one of spring's most tender herbs, this roasted chicken's secret is a built-in dressing of chicken jus-dressed bread. By G. Daniela Galarza ● Read more » | | | Date chutney delivers the sweetness and the citrusy slaw the bite and cool crunch. By Will Coleman ● Read more » | | | |
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