From Chrissy Teigens, Cravings , this is one of the easiest, tastiest, most genius recipes I’ve made in a long time: you drop a chicken breast into boiling water, cover the pan, then let it sit for 15 minutes off the heat. In the meantime, you make a sauce from all pantry ingredients — including both tahini and sesame oil for big sesame flavor — then you retrieve the chicken breast, cook noodles in the now seasoned broth, and when they’re done, you toss it all together....

This is a very simple and very tasty recipe for classic potato and leek soup. Because this is a puréed soup, it’s nice to serve it with some sort of garnish, like toasted breadcrumbs. It’s a simple but very tasty touch — I like eating my soup with a spoonful of the crumbs in every bite. Nearly every time I pick up the weekly farmshare, I am reminded of the saying, “What grows together, goes together....

In the spirit of relying on pantry items to get dinner on the table, I think you all will really, really love this recipe for spicy chickpeas with tomatoes and greens from Jenny Rosenstrach’s latest book, The Weekday Vegetarians . In the intro to the recipe Jenny writes: “This meal is a revelation because it’s healthy, crazy flavorful, … and made almost entirely from canned pantry staples that you probably always have on hand....

I need another cookie . You? Preferably one made with only three (or four) ingredients, whose assembly requires nothing more than a wooden spoon and a bowl, a press-in-the-pan cookie, that you score before baking, a cookie that tastes like brown butter, salty and sweet, so much more than the sum of its parts, a shortbread loved as much by the big kids as the littles. PS: More cookies ....

This cabbage soup, a vegetarian variation of Paul Steindler’s cabbage soup , is one of my favorite recipes to make this time of year, foremost because I always seem to be swimming in cabbage but also, of course, for its texture and flavor: slightly creamy, loaded with vegetables, infused subtly with caraway, whose citrusy notes along with the vinegar pair so well with the cabbage and other vegetables Dill, too, which I just learned is in the same family as caraway, brightens the stewy flavors just before serving....

Made with both olive oil and ricotta, this one-bowl orange-ricotta pound cake is incredibly moist and so fast to assemble. It is a favorite to have on hand for any sort of holiday for its deliciousness and ability to stay moist for days . Just before Thanksgiving, I decided to make one of my favorite cakes, Giada De Laurentiis’s orange-ricotta pound cake , substituting oil for the butter. It worked beautifully and best of all, the cake materialized in one bowl very quickly....

Yesterday morning, one of you, a local reader who found your way here via Margaret Roach’s A Way to Garden , dropped off a pound of freshly harvested homegrown asparagus. What a treat?! (Thanks, Richard!) I knew exactly the recipe I would make with those pristine spears, one that would truly allow them to shine in all their earthy glory: Joshua McFadden’s raw asparagus salad with bread crumbs, walnuts, and parmesan from his book Six Seasons....

Before Thanksgiving this past year, I experimented with baking stuffing on a jelly roll pan. Many of you, I imagine, understand the thought process: Why limit the best part of the stuffing to a single layer? Why not make the entire stuffing taste like the crispy bits bobbing at the top? The stuffing came out well — not well enough to share with you — but I’m hoping to have that taken care of before this November....

Made with crunchy zebra-striped peeled cucumbers, sweet red onions, and a white balsamic vinaigrette, this salad is light, bright, and perfect for warm summer days. It is my go-to cucumber salad, and once you try it, you’ll understand why. If you don’t have a go-to cucumber salad in your repertoire — or even if you do — you must give this recipe a try. It comes from Joshua McFadden’s Six Seasons , one of my favorites, and with one bite, you’ll understand why: it’s crisp and cool, loaded with herbs, perfectly spicy with a nice acidic bite....

This watermelon radish salad with Cara Cara oranges, goat cheese, and toasted walnuts is as stunning as delicious! A simple dressing of shallots macerated in vinegar, olive oil, and chives adds brightness to this refreshing winter salad. Here’s a festive dinner: Balthazar’s Moules à la Marinière , an on old favorite that takes no time to throw together, peasant bread , and this salad, a mix of paper-thin watermelon radishes, Cara Cara oranges — so sweet and pretty — toasted walnuts and goat cheese, dressed with shallots macerated in vinegar, olive oil, and chives....

Today I’m sharing yet another zucchini recipe , one I’ve had flagged to make for over five years. It comes from Todd + Diane , who drew inspiration from the cauliflower pizza-crust craze and created a vegetable-based soft taco shell using the abounding summer squash. Since posting their zucchini tortilla recipe in 2015, it has become one of the most popular on their website. Last weekend, I finally gave the recipe a go, simplifying it a bit, too: I omitted the spices (garlic powder, cumin, and pepper), and I left out the bread crumbs, too....

** UPDATE: April 2019 ** In March of 2019, I mentioned that a Reader had passed along a magical cleaning solution that would make your Le Creuset pots and pans sparkle like new. I included the formula, which was a bleach + vinegar combination, in the post but when I thought it deserved its own space, I created this post. BUT THEN : Upon posting the entry, I immediately received a comment and a link to an article that gave me pause....

Here I’ve simplified my favorite chicken tinga recipe by using my Instant Pot, which not only turns the dish into a one-pot wonder but also allows it all to come together in just about 30 minutes. Use tinga as a taco, burrito, enchilada, or tostada filling. So easy and delicious. Tinga , if you are unfamiliar, is a Mexican dish made with shredded chicken, chipotles in adobo sauce, tomatoes, onion, and cilantro....

What do you do with two pounds of kumquats? Why you make a kumquat upside-down cake, Silly. What else would you do. No, seriously, what else would you do? I have been getting them every week in my CSA (which has been awesome), but had it not been for the lovely Huebscher, who pointed me to this recipe, those kumquats would still be sitting in my fridge. I mean seriously, there’s only so much no-face* you can play with these tart little gems, though I have found them more bearable in the past few weeks....

Made from pantry staples, including canned chickpeas and tomatoes, Leblebi, a North African chickpea stew, comes together quickly and is incredibly flavorful thanks to spices, herbs, aromatics, and a smoky swirl of harissa just before serving. I’ve been cooking my way through the bean chapter of Twelve Recipes , which unsurprisingly has been a joy: last week I discovered dal and over the weekend, a black bean soup flavored with orange zest, a subtle but bright touch to a wintry dish....

Made without any egg, bread crumbs, oil, or mayonnaise, these turkey burgers remain moist and juicy when cooked and are so incredibly flavorful! They take no time to throw together and they’ve become a favorite family weeknight meal for their ease and deliciousness . This turkey burger recipe comes from Mindy Kaling, who credits Oprah Winfrey with the recipe. The recipe was unlike any turkey burger recipe I had seen: blend an apple, cilantro, scallions, mango chutney, soy sauce, and a few other seasonings in a food processor, mix the herby-spiced purée with the ground turkey, then form and grill the patties....

This is the tomato sauce I make most often. It has a clean, bright flavor thanks to fresh tomatoes and basil, and it comes together in no time. 🍅🍅🍅🍅🍅🍅 Every time I make this fresh tomato-basil sauce, I am astounded by not only its flavor, but also the ease in which it materializes. It comes from the Tra Vigne cookbook by Michael Chiarello, who learned the recipe from Jacques Pépin, who uses the sauce to poach fish roulades and to dress stuffed chicken legs — oh Jacques!...

Tiropitas, a classic savory Greek pastry made with fillo (phyllo) and filled with cheese and egg, are a party favorite! They can be assembled ahead of time and they freeze beautifully, too! Tiropitas, Greek cheese-and-egg filled phyllo triangles, are a staple on my family’s holiday table. What’s more, they’re not complicated and can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining....

I think at this point I’ve posted four variations of this same galette. I can’t help it — to me there is nothing more delicious than the combination of flaky pastry, vanilla- or bourbon-spiked frangipane, and sweet slices of fruit ( peach , pluot , tomato ). This is a longtime favorite David Lebovitz recipe. The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities....

One day last week I snuck off to a friend’s house for lunch, a long-anticipated occasion knowing what I do about this friend: not only did she live in Italy for many years, she also taught cooking classes there. I arrived to find salad plates topped with shaved fennel, blood oranges and olives, a casserole dish lined with pale-yellow coins overlapping like roof tiles, and a skillet slicked with oil and a minced shallot....