A plate of nourishing, delicious food at the end of a long day at work is something we all want, whether we’re cooking just for ourselves or for our families. It is that very plate of comforting food that can wrap up even the most exhausting day nicely.
I tend to cook a lot during the week—some nights with more time on my hands than others. It’s often that I don’t have the energy or the time after work to make something elaborate, which is why a lot of my cooking is about quick recipes, but still keeping it balanced and delicious.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making a highly foolproof dinner.
Most nights, cooking dinner is how I unwind. My husband, Justin, shakes a couple martinis (always gin—two olives for me, one for him) and one of us turns on music (always loud—Lana del Rey if it’s me, bluegrass if it’s him). Then we slice and chop and stir while we catch up about the day.
Table for One is a weekly column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
It’s Friday and you slept through your alarm. You had one too many cosmopolitans on your date last night. Who goes on a Thursday-night date? you think, stumbling into the kitchen to feed your dog and refresh her water bowl.
When you think of piccata, I’d bet a million bucks that you probably think of chicken first. (If not, jokes on you, I don’t have a million dollars.) The only thing is, chicken isn’t the only protein you can use for this classic Italian-American dish.
It’s almost the weekend and you’re excited to get to that picnic, barbecue, or cookout your friends invited you to. But as you look back at the invitation (or scroll to the bottom of the email) for the get-together, you realize that it says “potluck.”
…Wait, what? Oh no. You definitely didn’t see that before. You most certainly are not prepared.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re cooking chicken in the time it takes to listen to a song.
You can now find many brands of organic, ready-to-eat canned Black Beans that are healthier and tastier than conventionally produced Black Beans. This recipe takes just minutes to prepare and can be served as a side dish or used in other recipes …
I’ll level with you. As much as I like to spend hours tinkering with a complicated recipe every now and then (I once lost an entire weekend to these Parisian macarons), the majority of the time I crave fast and easy dishes that still deliver tons of flavor.
That’s where the reliable 30-minute meal comes in. The 30-minute meal embodies everything I believe in: quick, simple, and inherently smart. Endlessly useful.
15 Last-Minute Thanksgiving Desserts, Because Everything’s *Totally* Fine
If you’re hosting Thanksgiving, you’ve got a lot on your plate: roast the perfect bird, set the table, whip out dozens of pillowy rolls, pick up the wine, find enough serving spoons. And even if you’re a super-duper planner with spreadsheets and seat assignments, things fall through the cracks. For my family, that slip-up always seems to be dessert.
Maybe it’s because no one in my family considers themselves a “baker,” but more often than not our Thanksgiving morning involves a last-minute pie run (with an added ice cream stop) to Walmart. This year, I’m determined to be a better planner, to make a dessert as worthy as the turkey.
A Vegan Thanksgiving Menu So Delicious & Hearty, Everyone Will Want Seconds
Any person who says that turkey is the star of Thanksgiving dinner has never been invited to vegan-cook-extraordinaire Gena Hamshaw‘s celebration. Hamshaw makes vegan Thanksgiving look not only easy to pull off, but also absurdly delicious, creamy, and hearty.
“As tempting as it was—always is—to create a Thanksgiving menu that consists of 60% sweet potatoes and 35% bread-y things (with 5% saved for dessert), I was happy that the Menu Maker prompted me to include green things (hello, tahini roasted broccoli) and one crispy salad with carrot ribbons and avocado. The heavenly oatmeal molasses rolls are heavenly indeed, and don’t let the egg and butter deter you if you’re vegan. I’ve made them many times over omitting the egg (no need to replace it) and using vegan butter—Earth Balance is my favorite.”
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