Alison Roman

This might be the ultimate lazy recipe. Short ribs, generally reserved for braising, are seared (because their perfect thickness and ridiculous marbling of fat just might make them the best cheap steak you can buy), and kimchi, which is fermented for basically forever, is made in 5 minutes (okay, so it’s more slaw than kimchi—that lactic acid tang just can’t be replicated, no matter how much salt and vinegar you use). The results are not the same, but that’s more than okay, because the results are still great.

Of all the savory breakfasts in my book Dining In, this one is definitely the heartiest and most time consuming. Even so, it’s still a basic one-skillet deal. It’s also the one dish I am most likely to eat for lunch or dinner, with or without eggs, because I find chickpeas simmered with dried chorizo and fresh tomatoes to be one of life’s greatest pleasures.

This version of banana bread is more cake than bread, and I wouldn’t be able to get away with saying “There’s banana in it, so it’s basically breakfast!” because no, this is not breakfast. This is a chocolatey, buttery, almost decadent thing and probably not appropriate for anyone to eat first thing in the morning. While mascarpone will give you the richest, moistest cake with the best flavor, sour cream or yogurt will get the job done; just make sure they are full-fat.

This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.