What to Cook

A Pretty Classic Chicken Pot Pie

If you like stuffing, if you like chicken, if you like things baked beneath a buttery crust, then this chicken pot pie is for you. 

Dilly Bean Stew with Cabbage and Frizzled Onions

The low number of deceptively modest ingredients might convince you this stew doesn’t have what it takes to be your new favorite stew– but I assure you, it does.

Shrimp Cocktail

Shrimp cocktail is the best part about holiday party season, and you should make it for yours.

Little Gems with Garlicky Lemon and Pistachio

This salad goes with everything, but it’s especially nice for a chicken dinner.

Tiny Boiled Potatoes with Butter and Chives

This can be endlessly scaled up or down to feed as many or few people as you like. While I find the butter + chive + salt combo to be perfect in its simplicity, you can always dress it up.

The Greatest Creamed Greens

A steakhouse dinner at home simply isn’t complete without creamed spinach, and this is my favorite way to make it.

Low and Slow Rib Roast with Anchovy and Rosemary

When it comes to cooking for special occasions or large groups of people, I am a huge fan of focusing all your emotional and financial efforts on one, glorious, foolproof thing. Say, a very large piece of more expensive than usual red meat.

A Very Good Lasagna

A recipe for a Very Good Lasagna. Nothing insane, no sneaky anchovies (just kidding—there are anchovies if you want) or expensive, hard-to-find cheeses. Just some good ol’ basic stuff layered in a baking dish and baked until melty, bubbly, and satisfying as well.

Classic Apple Sauce

Ingredients * 1 pound apples (about 3), cored and chopped (I don’t peel my apples because I like texture, but you can if you want) * 1/4–1/3 cup sugar * Lemon juice or apple cider vinegar for finishing, if needed * Cinnamon, for finishing (optional) Preparation 1. Combine the apples