This recipe is not only delicious, but it will set your kitchen up for excellent future meals—think green chili oil with breakfast eggs, labneh spread onto lunch wraps, and leftover cauliflower and eggplant with rice or pasta for dinner. The labneh and chili oil can be made and refrigerated up to one week in advance. Keep lemons on hand, which make this dish (and its leftovers) especially delicious when cut into wedges for squeezing on top.
Mushroom Patties with Cilantro-Serrano Sauce and Sauteed Cabbage
These mushroom patties are surprisingly reminiscent of both hamburgers and latkes, only without the meat or potatoes. Fry them a little longer than you think you should for extra crispiness, and, optionally (and highly recommended), follow a tip I learned from a good friend: sear a few extra quartered mushrooms and add as garnish—the additional texture is worth it. Served with a creamy, herby, spicy sauce alongside simply sauteed vegetables topped with toasted sesame seeds, mushroom patties will become everyone’s favorite meal of the week.
Charred Winter Squash with Walnut Pesto and Radicchio Salad
If health is wealth, this dish is rich. Beyond that, it’s also quite beautiful—barely burnt orange squash, earthy green pesto, and a punchy purple-pink salad? Art on a plate. Savory, smoky, sweet, and brightly balanced, this is a recipe you’ll want to return to. You could peel the squash if you so desire, but I personally prefer to just wash it well before cooking. If you don’t have toasted breadcrumbs on hand for the pesto, use a little more toasted walnuts to give it body, and vice versa. Taste things as you go and make minor adjustments as needed. Serve everything with warm bread for wiping plates clean, or alongside a simple pasta for bigger dinner parties.
Braised Beef with Red Wine
French style. Be patient: The meat isn’t done until it’s almost falling apart.
Grilled or Broiled Beef Kebabs
There’s something festive about skewers, and they’re also a smart way to grill.
Chili from Scratch
A highly seasoned favorite. To speed things up, use canned beans.
Stir-Fried Beef with Basil and Chiles
A Thai-inspired dish that will get you hooked on stir-frying.
The Burger
Best with meat you grind yourself.
Mashed White Beans
An unexpected and even elegant side dish (I love that it can also be served cold, as a dip). You can make this with leftover cooked beans, canned beans, or frozen beans—in which case it will take 10 minutes—but if you cook dried beans this way, with these seasonings, they’ll be sensational. Other legumes you can prepare this way: chickpeas (allow for longer cooking time), flageolets.
Quick Skillet Beans with Tomatoes
A fast, saucy dish that’s just as good warm or at room temperature as it is hot.
Cauliflower Gratin with Blue Cheese
Roasted cauliflower is sensational, and this recipe gives you plenty of options.
Panfried Breaded Eggplant
A classic: crisp and crumbly outside, super-tender and creamy within.
Ma Po Tofu
This is not a stir-fry but a simmered dish, easy and fast. The cooking time totals about 10 minutes, and the preparation time is about the same, so make sure to start a pot of rice before anything else.
Mrs. Caldwell’s Burnt Sugar Cake
This cake is a project, so book a couple of hours. Do yourself a favor and prepare the cake pans with butter and flour before you start. I use a medium saucepan to cook the sugar. It takes about 12-15 minutes or so to cook—(and do go just a moment or two longer than you think you should, to ensure those bitter notes come through in the end)—but watch it carefully and take it off the heat as soon as it reaches a deep caramel-brown color. And be prepared to beat the frosting for longer than you ever imagined you’d have to—it takes time to reach its optimal creamy state. This cake is delicious with a cup of coffee. Makes one 9-inch layer cake. – Tucker Shaw
Clara McCracken’s Skillet Cabbage
Both green and red cabbage will work here. With apologies to Mrs. McCracken, I prefer this without the tomatoes, and I recommend cooking an additional 5-10 minutes, uncovered, for deeper color on the cabbage. – Tucker Shaw
Mildred Rutherford’s Cheese Muff
Mrs. Rutherford suggests pairing this with a green salad for a light luncheon. I say good luck. — Tucker Shaw
Curried Butternut Squash
A shortcut braise that turns sturdy vegetables into a saucy stew.
Garlicky Sweet Potatoes
These are a real treat, sweet and savory at once, and quick to make too.
Green Beans with Crisp Shallots
Boiling and then sautéing vegetables gives you more control over doneness.
Maple-Glazed Carrots
Braising vegetables takes virtually no effort, and the delicious sauce makes itself.
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