This is a recipe that Scott shared with Heather, who made it for a big family dinner when Anna and I were visiting and it was Delicious. Anna and I then made it for her family and it turned out great again.
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See the RecipeBon Appetit recipe from Claire Saffitz who states, “This salad is a real winner, but the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious—make it your own by swapping in whatever odds and ends you have lying around. And that all-purpose vinaigrette is delicious on pretty much any salad, be it the main event or a simple side dish.”
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See the RecipeNY Times recipe from Sam Sifton who states, “This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them…
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See the RecipeRecipe from Cooking Classy which states, “This Olive Garden copycat recipe is one of the tastiest, most comforting soups on a chilly day! It’s packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!”
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See the RecipeNY Times recipe from Colu Henry who states, “This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.”
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See the RecipeBon Appetit recipe from Lauren Schaefer who states, “Call us crazy, but we think these three-ingredient charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind. They develop a crispy crust as they cook for just 15 minutes on each side, and despite the ridiculously short ingredient list, they’re still plenty flavorful and juicy due to the high fat content in the ribs.”
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See the RecipeNY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeRecipe by Molly Baz from Bon Appetit who states, “Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each bite of chicken through. And to think it’s only Tuesday.”
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See the RecipeNY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…
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See the Recipe This is a recipe from Marcella Hazan’s cookbook, Essentials of Classic Italian Cooking. Here are some additional articles about it: To Make The World’s Best Pasta Sauce, You Only Need 3 Ingredients The Story of a Sauce So Simple People Thought It Was a Hoax 16 Things Marcella Hazan Taught Us About Cooking How to Make 3-Ingredient Tomato Pasta Sauce How to Make 3-Ingredient Tomato Pasta Sauce
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See the RecipeNY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”
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See the RecipeNY Times recipe from Kim Severson who states, “As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.”
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See the RecipeNY Times recipe by Jeff Gordinier who states, “This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.”
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See the RecipeNY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”
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See the RecipeFrom the recipe author: “I didn’t think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb and gluten-free bread is soft, airy and fluffy, and so delicious – it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. So how do you make it? All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too – bits of rosemary were added for a more flavorful…
