Sautéed cabbage is a humble dish that shows how satisfying simple cooking can be. Thin ribbons of green cabbage are cooked in a hot skillet with olive oil until they soften, turn sweet, and pick up golden, crispy edges. Minced garlic adds warmth, and a splash of apple cider vinegar at the end gives the…
Quiche is a savory tart: a pastry shell filled with a baked custard of eggs and dairy. This version combines wilted spinach, fresh green onions, and crumbled feta in a gently set egg filling, held in a buttery crust. It is a close cousin of the frittata, but two things set it apart. It has…
Penne all’arrabbiata is a classic of Roman home cooking. The name means “angry style,” a nod to the chili heat that makes your lips tingle and your cheeks flush. The dish is simple: tube-shaped penne tossed in a sauce of garlic, olive oil, dried chili, and ripe tomatoes. The sauce tastes far bigger than its…
Chicken Madeira is a one-skillet dinner popularized by The Cheesecake Factory. Thin chicken cutlets are seared until golden, then simmered in a glossy sauce of mushrooms, onion, beef stock, and Madeira, a fortified wine from the Portuguese island of the same name. Tender asparagus spears and a blanket of melted mozzarella finish the dish. The…
Pancake in a mug is a one-serving breakfast that replaces the griddle, the mixing bowl, and the pile of dishes with a single microwave-safe cup. You stir a small batch of batter directly in the mug, microwave it for about a minute, and get a soft, tender pancake ready for syrup. It isn’t identical to…
Peanut butter overnight oats are a no-cook breakfast that does its work while you sleep. Instead of simmering oats on the stove, you stir rolled oats together with milk, yogurt, peanut butter, and a few simple add-ins, seal the mixture in a jar, and leave it in the refrigerator. Over several hours, the oats soak…
This is an oven-roasted carrot dish finished with a glossy glaze of olive oil, honey, garlic, and lemon. The carrots are tossed in seasoning and baked at high heat until the edges caramelize and the centers turn tender. A scatter of fresh herbs, a squeeze of citrus, and a sprinkle of toasted seeds at the…
Lemon pasta, called pasta al limone in Italy, shows how a few humble ingredients can become something special. Spaghetti is tossed in a glossy sauce of melted butter, garlic, grated Parmesan, and plenty of fresh lemon. There is no cream in the pan. The silky texture comes from starchy pasta water, which blends with the…
Croffle is a croissant and a waffle in one. The idea comes from South Korea’s café scene, where bakers pressed laminated croissant dough into waffle irons and served the results with ice cream, fruit, and syrup. Social media spread the trend quickly, and croffles now turn up in bakeries and home kitchens around the world….
Beef teriyaki is a Japanese-inspired dish built on one simple idea: thin strips of tender beef coated in a sweet, salty, glossy glaze. The name combines “teri,” meaning shine, and “yaki,” meaning grilled or pan-cooked, which describes the result perfectly. As the sauce simmers, it turns lacquered and clingy, wrapping every bite in a rich…