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Dining In

From the book that gave you Anchovy Butter Chicken and The Cookies. Published in 2017! Were we ever so young?

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Pasta with Crispy Squid, Lemon, and Chile

The liquid will evaporate and the squid will brown, and there will be dark, crispy bits on the bottom of the skillet.

Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat, and Egg Yolk

Do you know how many mushroom varieties there are? About four million. Even if that’s not true (it’s not), I feel like I’m always discovering a new type that makes me glad it’s socially acceptable to eat fungus.

Clam Pasta with Chorizo and Walnuts

Even at the most suspect red-sauce Italian restaurant, I’ll always order the linguine alle vongole, because like pizza, even at its worst, linguine with clams is still pretty great.

Sour Cream Flatbread

There’s no kneading involved (just mixing), and the only tools you need are a bowl, a spoon, and your hands.

Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

Often, I just toss them with greens and top them with a fried egg, but when I want ground meat, I’ll turn the chickpeas into a legitimate dinner with crispy spiced lamb and garlicky yogurt.

Persimmons and Pears with Blue Cheese and Spicy Pecans

Not particularly sweet, there’s no acid to speak of, and the texture is best described as soft. But . . . I love them.

Raw and Roasted Kale with Pistachios and Creamy Pecorino

Pasta with kale, kale salad with cucumbers. I literally cannot get enough.

Vinegared Romaine with Sour Cream, Bacon, and Herbs

Because it’s a nod to the classic wedge salad, you could, of course, use iceberg (which I happen to love), but the romaine has a much better, greener flavor.

Chicories with Anchovy Bread Crumbs and Egg Yolk

Without any whisking, freshly cracked and freed from the shell, separated from the watery white, rich, fatty egg yolks all by themselves are one hell of a secret ingredient.

Caramelized Winter Squash with Toasted Coconut Gremolata

This recipe is my more practical “I can’t have ice cream for every meal” compromise, using honey instead of brown sugar and coconut oil instead of butter.

Luckiest Biscuits in America

Biscuit making is a practice, a recipe you begin to feel rather than follow. They’ll only get better every time you make them

Anchovy-Butter Chicken with Chicken Fat Croutons

I’m going to be honest with you: this recipe is almost too much. The sticky juices from the roasted chicken, the caramelized bits from anchovy butter, and the croutons that cook in the skillet and crisp in the fat. For what other dish would you be tempted to lick a hot skillet?