A good sauce is a simple combination of ingredients like ground meat, aromatic vegetables, and a base tomato sauce. If you have made the tomato sauce recipe I provided you can use that, but if not a store bought one will be fine.
My recipe for an omelet is pretty standard and simple but I wanted to write it down so I could tweak and improve it.
A chunky, spicy tomato sauce is the base for many different Italian dishes we cook. This is a fairly traditional Sicilian marinara sauce - there’s no butter or onions in the sauce itself and the result is a bright tomato sauce with lots of flavor.
I like to use the “no boil” lasagna noodles, but I’ve found that you can even use the normal lasagna noodles and not pre-boil them before making this lasagna. There’s enough liquid and time and heat to cook the noodles through even if you start with them dry.
This is the quickest weeknight meal I make, I just grab salmon and maybe a bed of greens and I can have dinner on the table in about 15 minutes. I’ve adapted a lot of the technique from Serious Eats.
I had leftover potatoes and parsnips from the Lamb Stew I made the other day and decided to chop them up and make a hash for breakfast today. This is a great leftover dish cause you can just use most vegetables you have lying around on the weekend, for example...
In New York, the Bodega egg sandwich is a beautiful thing to see, and it’s easy to recreate at home. I recommend using a heavy cast iron skillet and a really thin, flexible spatula.
This is a rustic french lamb stew that I like to make with large chunks of root vegetables. It’s hearty enough that it can be served as a meal on its own without bread.
The Burmese dish Dan Bauk is very similar to the Indian Biriyani. While the chicken curry and rice are normally prepared separately and baked afterwards, I wanted to try making it in the Instant Pot. It’s also normally prepared in giant buffet portions, but this is scaled down to serve...
This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.
This is a hearty beef stew that doesn’t require a lot of prep work. Using a pressure cooker like the Instant Pot cuts the cooking time in half.
I love Chicken Tikka Masala and have found various versions of it for a slow cooker that I’ve adapted and tweaked from various original sources, including The New York Times, The Kitchn and SkinnyTaste
This is a simple side dish that never fails to please. The sprouts are a great, hearty side dish, a simple snack, or can even be a component in other dishes.
I’ve adapted this Mark Bittman NYTimes Recipe many times using either leftover pasta from previous dinners, or a box of mac and cheese from the cupboard.
This is a popular traditional Burmese Coconut Noodle Soup Recipe. I’m using an electric slow cooker (the Instant Pot) to simplify a family recipe while still allowing the soup to develop a rich, complex flavor. The soup broth gets its distinctive rich orange color from the blend of turmeric, paprika,...