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Nothing Fancy

From the book that gave you Slow Roasted Chicken with Tomatoes and Brown Buttered Salmon with Red Onion, Capers and Dill, it’s Nothing Fancy. Published in 2019! Imagine!

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A Better Garlic Bread / Caramelized Garlic on Toast with Anchovies

Yes, the anchovies are a secret weapon, but the garlic cloves, slowly softening and caramelizing in the oil, are the real hero.

Ricotta-Stuffed Shells with Burrata, Mushrooms, and Herbs

It’s a great do-ahead (it can be assembled and refrigerated a day ahead)..

Pot of Pasta with Broccoli Rabe and Chorizo Bread Crumbs

The perfect thing to make when you have no idea what to make, this pasta involves little to no technique

Salmon with Soy and Citrusy Charred Scallions

I love the idea of serving this with a giant bowl of warm rice and salmon roe.

Harissa-Rubbed Pork Shoulder with White Beans and Chard

I love adding the beans and returning them to a significantly hotter oven to absorb the crazy flavorful pork fat

Coconut-Braised Chicken with Chickpeas and Lime

Before you ask, yes, this can be made in an Instant Pot, but even if that is your preferred method, I beg of you to make this “the old-fashioned way” at least once.

Sticky Chili Chicken with Hot-and-Sour Pineapple

The sticky, caramelized bits of pineapple that get basted with spicy chicken fat as they roast together are a match made in sheet-pan dinner heaven.

Tiny Creamy Pasta with Black Pepper and Pecorino

The egg yolks are optional, but they add that much more creaminess.

Lemony White Beans and Escarole with Anchovy and Parmesan

Part starch, part salad—great for when you want both but don’t feel like making both.

Black Lentils with Crispy Garlic and Labne

They appear expensive and complicated, but are actually pretty cheap and can be cooked just like pasta.

Just-Cooked Cabbage with Butter, Anchovy, and Lemon

This is an excellent opportunity to use any leftover fat from something you may have just cooked in that same skillet (chicken thighs, pork chops, steak) to cook many vegetables.

Sticky Roasted Carrots with Citrus and Tahini

To keep things decidedly savory, the carrots are also roasted with red onion that’s taken a bath in lemon juice, because the only thing better than a roasted onion is a roasted pickled onion.