What to Cook

Sticky Cinnamon Rolls

These sticky cinnamon rolls are a perfect late winter weekend baking project. Warm, cozy, and wonderful.

Spaghetti Carbonara For One

The amount of sauce produced here could absolutely go the distance for double the amount of pasta, useful to know if you find yourself in bed with someone needing some LNP (late night pasta).

Goodbye Meatballs

These are my favorite meatballs, and they’re exactly what you should make for your next dinner party with a big pot of pasta.

Spicy Chicken Salad with Toasted Fennel and Celery

This is one of my favorite lunches, and a great way to use up leftover chicken.

Highly Seasoned Cucumber Salad

If you like pickles, you'll love this salad, which is almost acidic enough to count as a pickle.

Save the Tomatoes

Do your future self a massive favor, and preserve all the gorgeous tomatoes that are still around this month so you can have them in the dreary dark days of winter. Instant seratonin.

Secret Ingredient Pasta Salad

Speaking of summer barbecues, you should be bringing this pasta salad that magically only gets better the longer it sits.

Pork Chops with Tangy Mushrooms

I find one thick pork chop to satisfy two people, so for three people, I will cook two chops. Depending on the size of the chops, you still may have leftovers, but I can say with 100% confidence that sliced, cold pork eaten out of a storage container makes for an excellent mid-day snack.

The Only Pie Crust

This dough can be made up to 4 days ahead, tightly wrapped, and stored in the refrigerator; or made 1 month ahead, tightly wrapped in a resealable plastic bag, and frozen.

Apples with Honey and Crushed Walnuts

It’s meant to be more acidic than sweet, but adjust with vinegar and honey as needed to suit your preference. A note: Nearly everyone who ate this salad said it was their favorite part of the whole meal, which bruised my matzo ball ego, but I thought you should know.

Garlicky, Buttered Carrots

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy, sort of half-steaming on top of each other until just tender (no mushy carrots here, please).