What to Cook

Crispy Buttermilk Chicken

Boneless, skinless chicken thighs are far and away the easiest and best thing to use here.

Grilled Tomatillo Salsa

Grill the vegetables, turning occasionally, until they turn a nice army green and get as charred as the grill will allow

Fish Cakes with Beans and Greens

I wish I took as good care of myself as I do my baby, where I’m obsessed with making sure he’s getting enough micronutrients like protein, fiber and omega-3’s. I’m not a nutritionist, but I know enough to know this recipe has all of the aforementioned things.

Chicken Noodle Soup with Cabbage, Dill and Lots of Lemon

Among all the ways that soup can be exciting, sometimes all you want is for soup to be whatever the opposite of that is. Comforting. Calming. Soothing. Basic. Expected.

Chicken Broth, The Long Way

This is my basic and very general recipe for chicken broth. It is also extraordinary, in the way that only chicken broth, made with love, care, salt, and plenty of bone-in, skin-on chicken can be.

An Excellent Mustard Dressing

I intend for you to use this all-purpose, excellent mustard dressing for things beyond a bowl of gorgeous greens. Perhaps you’ll use it to coat black lentils served alongside a coil of browned sausage to pretend you’re in France.

Crispy Chocolate Cake With Hazelnut & Sour Cream

Yes, this cake is gluten-free, but not by design, which is to say I would never call this a gluten-free cake, lest the gluten lovers feel like they are missing out on something potentially better (there isn’t).

Spiced, Butter-Roasted Carrots with Walnuts

I’m admittedly wary of sweet vegetables, so I always like to anchor them in something deeply savory. Here, raw garlic adds that intensity, but don’t worry, the heat from the just-roasted carrots gently tames its bite.

Browned Butter Poached Fish with Mussels

Not quite a stew or soup, but close-ish to a bouillabaisse, this brown butter poached fish with mussels is perfect as-is but also a good blank canvas for whatever you're feeling moved by.

Aioli for Everything

This aioli is for you. It should be as thick (or thin) as you want, as heavy on the garlic as you want, as tangy as you want.

A Very Easy Macaroni and Cheese

You can make this more interesting any number of ways, but I also think it’s fine to let this be what it is: a really, extremely, very simple and easy way to make a classic macaroni and cheese that tastes very close to the box, as fast as possible.

Gorgeous Chili (The Short Way)

This version uses ground beef (or turkey or pork), is heavy on the tomato, is well spiced but will not necessarily light your mouth on fire, and a good dose of canned bean (yes, there are beans in this chili).