Erika Houle

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Cooking For One, Cheap and Delicious Edition: Latkes with Mushroom Gravy

When you consider the ingredients required to make latkes, the concept of eating a delicious, delightful, solitary meal without overspending becomes obvious. Easy, even. The amount of energy you’ll exert is minimal when you’re making a single serving. Two or three manageably-sized potatoes, a fraction of an onion, a small amount of flour, and an individual egg is essentially all it takes to put something together that feels like a treat.

By The Editors Published August 31, 2026

Latkes with Asian-Inflected Mushroom Gravy

Crispy, savory-sweet, and texturally ideal, these latkes might not be traditional, but they also won’t disappoint. Taste and adjust your mushroom gravy as it cooks, and don’t be shy about getting the deepest shade of golden brown on your latkes as possible. Don’t skip on the extra crunch of toasted sesame seeds or the fresh bite of chopped green onions.

By The Editors Published August 31, 2026

Latkes with Mushroom Gravy

Budget-friendly and loaded with flavor, these crispy latkes with creamy mushroom gravy will cover your savory cravings. While preparing the latkes, adjust amounts of flour as needed—the mixture should remain slightly loose, but not difficult to shape into patties and transfer to a skillet. Fry until you’ve reached a level of dark golden brown—achieving crispiness is the priority. If you’re making the gravy, remove it from the heat as soon as it reaches your preferred consistency.

By The Editors Published August 31, 2026

Summer Fair? Summer Fare!

Go ahead and make slightly less over-the-top versions of your favorite foods from carnivals, festivals, or fairs at home. They’re great for outdoor gatherings, and they’re also delightful as snacks and treats whenever you please. Plus, the entire point of making them is to have fun.

By The Editors Published August 17, 2026

Fried Bananas with Ice Cream, Honey, and Toasted Almonds

Fried bananas over vanilla ice cream, drizzled with honey and topped with toasted almonds? It’s hard to go wrong, and it’s easy and fast to put together. Crunchy but soft, hot but cold, and sweet but not saccharine, this is the kind of dessert that pleases crowds, for many reasons. Customize it to your liking the same way you would when making a sundae, with flaky salt, hot fudge, or fresh berries. Whatever you do, eat it before it melts!

By The Editors Published August 17, 2026

“Potatoes-On-a-Stick” with Bravas Sauce and Manchego

With no utensils required and no familiar flavors or textures forgotten, fried potatoes served on a stick make a lot of sense during the summer. They’re a fun treat to hold and look at, and all of those spiralized crevices serve a purpose, creating space for whatever toppings or sauces your heart desires—in this case, that’s grated manchego cheese and bravas sauce. If you’re making larger batches, add the potatoes to a large bowl filled with cold water as you prepare them to avoid oxidization before you’re ready to fry (then dry them thoroughly before doing so). Make sure they’re golden brown and crispy-crunchy, and use a heavy hand while loading them up.

By The Editors Published August 17, 2026

“Corn in a Cup” with Pickled Peppers and Crispy Shallots

When corn is in season, it’s worth celebrating. Grilling it, chilling it, and tossing it with green onions, pickled peppers, and a creamy-garlicky dressing feels like an ideal way to do exactly that. Serving it in cups topped with crispy fried shallots and a generous pinch of paprika goes the extra mile. An easy trick for shucking and removing the kernels: Toss each ear in the microwave for about two minutes (the husks should be easy to pull off, and a kitchen towel will be helpful to rub off any extra fibrous bits) and use a sharp knife to cut downwards along the sides of the cobs. Once the corn is cooked, give it time to cool and then chill it in the fridge until you’re ready to assemble.

By The Editors Published August 17, 2026

Cooking For One: Dukkah-Crusted Feta & Fennel

A combination of crunchy-nutty cheese and bright salad make dinner for just you exciting.

By The Editors Published June 15, 2026

Dukkah-Crusted Feta with Fennel Salad and Tahini Vinaigrette

With fennel, citrus, and fresh dill or mint alongside feta that’s simultaneously creamy and crunchy, this is the kind of salad that’s ideal for a midday lunch to keep you going, or a post-work dinner on the patio where you can unwind with flavors that soothe. Each component—dukkah, crusted feta, and vinaigrette—can be made ahead, and you won’t be hard pressed to find other purposes for all of them throughout the rest of the week.

By The Editors Published June 15, 2026

Let’s Go, Pic-Knicks!

Plantain chips with your new favorite dip, an herby rice salad, and, of course, a tasty sandwich — whether you’re headed to the beach, the park, or just a picturesque patch of grass, look toward these recipes for this season’s best picnic spreads.

By The Editors Published June 8, 2026

Picnic-Ready Chicken Sandwiches with Garlic Labneh and Pickled Vegetables

While mayonnaise might be the most popular condiment for classic picnic sandwiches, labneh has a thicker (and less melty) consistency and adds ideal amounts of brightness and creaminess. (That said, if you can’t get your hands on labneh, mayonnaise will be delicious, too, and it will serve a similar purpose). Blackened chicken thighs, once rested, will remain juicy and delicious, and layers of carrots and radish quickly bathed in banana pepper pickling liquid will pack the punch every picnic needs.

By The Editors Published June 8, 2026

Picnic-Ready Rice Salad with Mushrooms, Peas, and Herbs

While rice might not be the first thing that comes to mind when picnics are mentioned, when herbs, mushrooms, and peas are added to the equation, it rounds out an outdoor meal with fresh flavors and zero sogginess. Feel free to swap dill, mint, or chives with any tender herbs, but this combination compliments everything really well. Keep leftovers chilled and serve them for quick and convenient meals back at home.

By The Editors Published June 8, 2026

Picnic-Ready Plantain Chips with Black Bean Dip

We all know there’s no picnic without chips and dip, and when you make plantain and black bean varieties, you can expect expectations to be exceeded. Plantain chips will hold their crunch (be sure they’re well-cooked, drained, and entirely cooled before packing them up), and creamy black bean dip (add chipotle peppers if you’re picnicking with friends who appreciate a kick) will be an exciting alternative to store-bought hummus or salsa. There’s also room to play around with your plantain seasonings—if making your own spice mix sounds tedious and you’ve got suya spice or your personal favorite salt blend on hand, you’ll be all set.

By The Editors Published June 8, 2026

Neglecting Scraps? Not You!

If you still have on-the-verge broccoli bits and stems in your fridge, that’s great. Don’t forget about any stale bread, either—combined with a few other things, a balanced and delightfully textured soup could be in your future. Old potatoes are great for frying and serving with a bright, springy smoked fish dip. And quickly-“candied” carrot scraps should be the crowning jewel on your sundae.

By The Editors Published May 4, 2026

Carrot Scraps Sundaes

Of course nothing compares to carrot cake. But, when you’re in search of a speedy sweet treat, these sundaes come pretty close, and if you’re already making carrots for dinner, they’ll be ready to go in no time. When it comes to carrot scraps, as long as they’re washed well, you can use peels, grated ends, or quickly chopped up bits and pieces that didn’t make your dinner spread. Don’t skip out on the flaky salt—similar to cream cheese frosting, it adds the right amount of savoriness for balance. Feel free to add your favorite sundae toppings or carrot cake mix-ins, like extra syrup, shredded coconut, and/or toasted walnuts.

By The Editors Published May 4, 2026

Twice-Fried Potato Scraps with Smoked Fish Dip

Depending on personal preferences or methods you might be following to prepare potatoes, use either potato skins or more substantial edges. The skins will give you more delicate crisps (think classic potato chips), and the edges will act as heartier vessels for dipping and spreading (you can store the remaining potato flesh in cold water in the fridge for up to 24 hours). When there’s already a pot filled with hot frying oil, I like making and serving both—in this case, for those less interested in smoked fish, the fried potato skins are a great snack on their own, and they’ll stay crispy for a long time. The edges, on the other hand, are best served warm, so if you’re also making skins, make the edges second. While a lot of whitefish dips rely on cream cheese as a main ingredient, this one calls for creme fraiche and sour cream in order to remain on the lighter, more scoopable side. Feel free to substitute parsley with fresh dill or tarragon, or to add extra seasonings to your potatoes as you see fit.

By The Editors Published May 4, 2026

Broccoli Scrap and Pea Soup with White Cheddar Croutons

A fellow soup-loving friend and I once discussed our favorites, and I joked that mine was “broccoli cheddar.” Now, I really mean it. This bright green soup is also one of the most efficient ways to clear out aging ingredients. Leftover stalks make for a nutty, slightly caramelized, and creamy base. And those little bits and crumbs of broccoli florets that often get left behind? Toss them in oil and salt and roast them until they’re charred for a garnish that adds texture and amplifies the flavors of the soup. If you’ve got in-season peas, wonderful, but if not, thaw frozen ones you might have forgotten about. You’ll be glad you have some stale bread on hand, too—once tossed with olive oil and salt and covered with shredded sharp white cheddar under the broiler, you’ll have everything you need for a delicious and warming meal.

By The Editors Published May 4, 2026

Unexpected Spring Eating

Around this time of year, while some might get swept up in an endless search for ramps, these recipes are less fleeting. If your peas are still frozen, your herbs are still dried, or your artichokes are still peacefully nestled in a can in your pantry, you can still put together these dishes that match the mood of the new season of growth.

By The Editors Published April 13, 2026

Creamed Mushrooms and Spinach with Fried Artichokes

This feels like one of the smoothest transitions from winter to spring—hearty, warming, fresh, and full of greens and pleasing textures. Serve this as a side dish with something like pasta al limone, or alongside good bread and butter and a simple salad for a satisfying lunch. Use boatloads of black pepper. Snack on some of the fried artichokes—for quality control, of course—as you go.

By The Editors Published April 13, 2026

Radish and Avocado Salad with Lime, Charnushka, and Dill

This recipe pairs perfectly with things like grilled skewers or warm pita bread with hummus. In fact, you could stuff leftover salad into a pita and add feta or your favorite protein and have a very delicious future lunch, too. A variety of thinly sliced radishes are not only wonderfully peppery but very fun to plate—be playful and create whatever shapes your heart desires. When making guacamole, my ratio of limes (for juice) to avocados has always been 1:1, which remains the same here: It’s early spring, and we need brightness. Use good quality extra virgin olive oil for balance, and don’t be shy when seasoning with salt—avocados can handle a lot of it. Note: Charnushka (onion seed) and fragrant baby dill fronds bring a lot of depth to the dish, don’t skip ‘em!

By The Editors Published April 13, 2026