I love crisping rice in a skillet: Simply cook it with butter until it turns deeply golden. It’s an easy technique that creates the most incredible crunchy bits to complement the fluffy softness of steamed rice. I’ve experimented with many different crispy rice bowls, but this version with sautéed mushrooms is hands down my favorite.
The mushrooms have a subtle Asian flavor from the soy sauce and are finished with a splash of vinegar for a bright tang. The real magic happens when you break the runny egg yolk and mix it into the rice, adding a lush richness to every bite. It’s the kind of vegetarian dish that even a meat lover will devour.
I have this when the fridge is empty and I’m in a rush, as it’s super-easy to put together and packs a punch. High-quality olive oil is a must for this dish. If you fancy zhuzhing it up, add some crushed red pepper flakes and/or anchovies…
If you like alla vodka, you’ll love alla mezcal. In the classic vodka version, the ethanol in the alcohol is used as an emulsifier in the sauce but doesn’t really add any flavor. Since more flavor is more better, I decided to try swapping out my favorite adult beverage, and the result was a smoky take on the Italian American classic.
This creamy marinara sauce is great tossed with any dried pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
These egg muffins are my homemade Starbucks dupe without the Starbucks price tag. I used to be a total cottage cheese skeptic, but once I blended it seamlessly with eggs, I was hooked—and now I’m living my best cottage cheese life! This little trick not only cranks up the protein, but it also nixes the heavy, curd-like texture for a silky bite. No wonder this is one of my most popular meal-prep recipes—low-sugar, low-carb, and packed with staying power to keep that midmorning crash at bay. Use the base recipe as a blank canvas for any chopped mix-ins you love!
I used to whip feta with milk, but the site Serious Eats taught me about using Greek yogurt, which yields a super creamy, pillowy dip. Serve it with warm pita or grilled sourdough and some cucumbers sliced on an extreme bias. I’m not usually one to suggest more prep time, but homemade pita is immeasurably better and there are plenty of great recipes online.
I like the presentation of the salty bits on top, but you can pulse all the ingredients together for a more homogeneous texture.
This is what I call a fridge-eater recipe. I made it one night with no time and no plan. I opened the fridge and grabbed everything that seemed at least vaguely to go together. I took some sausage from the freezer, some peppers on their last legs, some broccoli rabe, and a couple odds and ends of onions. Add to that the remnants of a few open cans of tomatoes and . . . voilà, classic sausage and peppers. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The longer this sits in the fridge, the more delicious it gets. Reheat it and then throw it on a hoagie or on a mound of mashed potatoes or with polenta.
This colorful salad is a feast for the eyes. Full of veggie goodness, the sweetness and spice are beautifully balanced with the fresh dressing that has a slight kick to round things out.
When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.
This dish is the ultimate mash-up between two gold-standard sal- ads: the classic steakhouse wedge (think iceberg lettuce and way too much creamy dressing) and the feta-flecked, veggie-stuffed chopped salad I grew up eating. I definitely surprised myself a lit- tle bit when I reached for iceberg lettuce as the base, but once I loaded it up with cherry tomatoes and cukes, fresh mint, and garlicky bread crumbs that work their way into every crevice and cranny, I realized it was the only choice. But the real star is the rich, creamy feta and yogurt dressing. I highly recommend serving some on the side for extra dunking, in addition to keeping a batch in your fridge for an impromptu salad or dip moment.
Triple onion power here, with caramelized onions, spring onions and onion powder for maximum flavour. Get your favourite crunchy crisps out and enjoy.