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.
Grilled or Broiled Tomatoes
Extreme heat yields super-juicy results and a new way to enjoy tomatoes.
Corn on the Cob with Chile Butter
With flavored butter, you do virtually nothing and everyone is impressed.
Rosemary-Roasted Potatoes
One technique that works for any root—and many other—vegetables.
Stir-Fried Cabbage with Ginger
This recipe is so versatile you might dub it “stir-fried anything with ginger.”
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