Home cooking is my magic chopping sabzi, simmering a pot that’s singing over the stove, and that smell when the kitchen is so good you just want to hug the air. I still laugh remembering the moment I finally got the pancake flip right blended to golden brown perfection, like I was the breakfast sage. If you’re a busy bee looking to feel like the ultimate boss in your kitchen without losing your hair, you need a few easy, fun recipes that will make you appear to know what you’re doing. These 12 recipes are my kitchen best friends they’ve got your back, and theirs will too. They’re simple, let you mess around, and teach you little tricks to make every meal a hit. Let’s dive in, from morning bites to dinners that make everyone happy!
1. Anda Bhurji (Scrambled Eggs)
Migas Taco
Equipment
- 1 skillet Medium size
- 1 Knife
- 1 Cutting Board
- 1 Spatula
Ingredients
Main
- 1 small handful tortilla chips lightly crushed
- 1 tablespoon jalapenos chopped
- 1/8 cup tomatoes diced
- 1/8 cup onion diced
- 1/2 cup Mexican-blend cheese grated
- 1 egg
- 1 soft flour tortilla
- Salsa optional
Instructions
- Put the soft tortilla in a skillet over low to medium heat to warm throughout the process. Mix the chips, jalapenos, tomatoes, and onions and saute over medium heat until the onions are mostly translucent (don't let the chips burn). On the other side of the skillet, add the cheese and heat until melted, while cooking the rest of the dish. Add the egg to the vegetables, scramble together and heat until the egg is cooked. Scoop off the egg mixture and place on top of the cheese. Take off the cheese and egg and place on the warmed soft tortilla. Top with salsa, if desired.
Notes
Anda bhurji was the first thing I ever cooked, and let me tell you, I turned those eggs into rubber the first few times because I had the gas on full blast. Now I know better: keep the flame low, stir slowly with a spoon, and remove them while they’re still a bit gooey they will cook through in the hot pan. Add some chopped onions or crumbled paneer for added zing. A fast fix for breakfast or midnight hunger pangs, and you’ll feel like you and your tawa are invincible.
2. Pancakes
Potato Pancakes
Equipment
- 1 Box Grater
- 1 Mesh Strainer For draining grated potatoes
- 1 Saucepan
- 1 Potato Masher or Food Mill
- 1 Large Skillet or Cast Iron Pan For frying
Ingredients
Main
- 8 Yukon gold potatoes
- 2 to 3 tablespoons white wine vinegar
- 1 clove garlic smashed
- Kosher salt
- 2 eggs
- Extra-virgin olive oil
Instructions
- Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
- Preheat the oven to 200 degrees F.
- Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
- Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
- Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
- Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.
Notes
Pancakes are my Sunday morning romance. I mix up the batter just barely no need to worry about lumps; overbeating them makes them tough. A medium-hot skillet with a teensy amount of butter provides those crunchy, golden edges. My children ask for chocolate chips, but I like to add some frozen strawberries for a hint of sweetness. You’ll pick up on how to gauge the heat and time it perfectly, things that come in handy with anything you cook on the stovetop. They’re warm, puffy, and put a smile on everyone’s face.
3. French Toast
Lemon Blueberry French Toast Casserole
Equipment
- 1 Baking Dish 9x13-inch
- 1 Large Pitcher
- 1 Immersion Blender Alternatively, a regular blender or whisk for custard
- 1 Mixing Bowl For the lemon glaze
- 1 Whisk For mixing the glaze
Ingredients
Main
- 4 tablespoons salted butter at room temperature
- 12 slices potato bread cut diagonally into triangles
- 8 large eggs beaten
- 2 cups milk
- 2/3 cup brown sugar
- 1/2 cup mascarpone
- 2 tablespoons vanilla extract
- 2 lemons 1 zested and halved, the other halved and sliced, for garnish
- 1 cup frozen blueberries
- 1 1/2 cups sifted powdered sugar plus more for dusting
Instructions
- Butter a 9-by-13-inch baking dish. Shingle the bread in the baking dish in two rows lengthwise.
- Add the eggs, milk, brown sugar, mascarpone, vanilla and lemon zest to a large pitcher. Using an immersion blender, blend until smooth. Pour the custard over the bread. Add the frozen blueberries over the top. Wrap and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Uncover the casserole and bake until the custard is set and the bread has crisped, 40 to 45 minutes.
- Meanwhile, make the glaze by adding the juice from half of the zested lemon to the powdered sugar in a bowl, mixing until smooth. Cover and set aside until ready to serve.
- Remove the French toast from the oven and drizzle over the lemon glaze. Dust the top with powdered sugar and garnish with the sliced lemons. Serve warm.
Notes
French toast is my secret weapon when I want a fancy breakfast with no effort whatsoever. Mix eggs with milk and a few drops of vanilla, dip slices of thick bread, and cook them slowly on a pan. Too much wet, and it’s all soggy and yucky; not enough, and it’s dry you have to get into the groove. Add sliced bananas or a dollop of honey. It’s helped me to relax while cooking, and it’s ideal for a sleepy morning or even a dessert supper when you really want to treat yourself.
4. Chili
AB's Chili Powder
Equipment
- 1 Nonstick Saute Pan or Cast Iron Skillet For toasting chiles and cumin
- 1 Blender With a sturdy carafe for grinding to a fine powder
- 1 Airtight Container For storing the finished chili powder
- 1 Measuring Spoons For accurate ingredient measurement
- 1 Tongs or Wooden Spoon For moving chiles and cumin while toasting
Ingredients
Main
- 3 ancho chiles stemmed, seeded and sliced
- 3 cascabel chiles stemmed, seeded and sliced
- 3 dried arbol chiles stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
Instructions
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Notes
Chili is what I do when it’s cold outside catch my drift? I start with onions, garlic, and whatever’s around chicken keema or rajma are my go-tos. Add canned tomatoes, chili powder, and a pinch of jeera, then let it bubble away until the house smells like a food hug. It’s like throwing a party for your taste buds. I’ve made it veggie with extra beans or spicy with fresh green chilies. Make a bunch; it’s even better the day after and freezes well for the nights you can’t handle.
5. Roast Chicken
Chicken Pot Pie
Equipment
- 2 Baking Sheet One for roasting chicken, one for baking pot pies
- 1 Large Pot or Dutch Oven For cooking the filling
- 1 Food Processor For making the pastry dough
- 4 Ovenproof Bowls Individual serving dishes for baking
- 1 Rolling Pin For rolling out the pastry
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
2. Ensure your roux (butter and flour mixture) cooks for at least 2 minutes on low heat to eliminate the raw flour taste before adding the stock.
3. Don't overwork the pastry dough in the food processor; pulse just until it comes together. Overworking leads to tough pastry.
4. Resting the dough in the refrigerator is crucial for gluten relaxation, making it easier to roll and resulting in a flakier crust.
5. Making slits in the top crust allows steam to escape, preventing the pie from exploding and ensuring even cooking of the filling.
Having a roast chicken on a Sunday is bliss. I coat it with olive oil, salt, and a mix of herbs, then pop it in the oven at 375°F for around an hour, checking it’s 165°F in the middle. Let it rest before you slice it, or you’ll have lost all the juiciness just ask me, I learned that after a couple of parched birds. Leftovers are a treasure trove for sandwiches, salad, or soup. It appears like you toiled away, yet it’s quietly as easy as can be, and it’ll in still in you how to deal with any roast like a pro.
6. Steak
Philly Cheese Steak
Equipment
- 1 Large Griddle or Grill Pan Essential for searing the steak quickly and evenly.
- 2 Large Skillets Needed for simultaneously preparing mushrooms, onions, and peppers.
- 1 Medium Saucepan For preparing the smooth Provolone cheese sauce.
- 1 Sharp Chef's Knife Crucial for very thin slicing of the strip loin.
- 1 Cutting Board For safe and efficient slicing and chopping.
Ingredients
Main
- 2 to 2 1/2 pound strip loin trimmed
- Olive oil
- Salt and freshly ground black pepper
- Soft hoagie rolls split 3/4 open
- Provolone Sauce recipe follows
- Sauteed Mushrooms recipe follows
- Caramelized Onions recipe follows
- Sauteed Peppers recipe follows
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk heated
- 1 cup grated aged provolone cheese
- 1/4 cup grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds mushrooms cremini and shiitake, coarsely chopped
- 3 tablespoons finely chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoons canola oil
- 3 large Spanish onions peeled, halved and thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 poblano peppers thinly sliced
- 2 Cubano peppers thinly sliced
- Salt and freshly ground black pepper
Instructions
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
Notes
I used to believe steak was reserved for special restaurants, but preparing it at home is so exciting. Put a pan extremely hot, dust with salt and pepper, and sear for a few minutes per side. I prefer mine medium-rare, but a thermometer spares you from guessing. Let it cool for 5 minutes so it remains juicy. Cut it up for wraps or serve with roasted aloo. It’s instilled in me a trust in my instincts with heat, and it makes any night a party.
7. Tomato Sauce
Can of Tomato Paste Vodka Sauce
Equipment
- 1 Large Pot For cooking pasta
- 1 Dutch Oven or Large Pot For preparing the sauce
- 1 Liquid Measuring Cup For reserving pasta water
- 1 Wooden Spoon or Spatula For stirring and scraping
- 1 Chef's knife For dicing shallots and mincing garlic
Ingredients
Main
- Kosher salt
- 12 ounces short tubular pasta such as rigatoni, penne, ziti or cavatappi
- 2 tablespoons olive oil
- 2 small shallots finely diced
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic minced
- One 6-ounce can tomato paste
- 1/4 cup vodka
- 2/3 cup heavy cream
- 1/3 cup freshly grated Parmesan plus more for serving
- 1 tablespoon unsalted butter
- Thinly sliced fresh basil for serving
Instructions
- Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
- Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
- Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.
Notes
Homemade tomato sauce is my kitchen hero. I sauté onions and garlic, add canned tomatoes, and let it simmer with a Tulsi leaf or some dried herbs. A small pinch of sugar is helpful if it’s too sour. It’s ideal for pasta, pizza, or even a speedy desi-style shakshuka. Tasting and adjusting as it simmers has turned me into a flavor sorcerer. It’s way, way tastier than the supermarket version and freezes like magic for when you’re in a hurry.
8. Pesto
Chicken Pesto Panini
Equipment
- 1 Panini Press For grilling the sandwiches to a crispy exterior and melted interior.
- 1 Sharp Knife Essential for slicing the focaccia and sun-dried tomatoes cleanly.
- 1 Cutting Board A stable surface for preparing and assembling ingredients.
- 1 Offset Spatula or Butter Knife Ideal for spreading the pesto evenly across the focaccia.
- 1 Measuring Spoons For accurate measurement of pesto and other ingredients.
Ingredients
Main
- 12 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast
- 6 tablespoons pesto store-bought is fine
- 12 ounces mozzarella sliced
- 12 sun-dried tomatoes
- 3 cups arugula washed
- 1 loaf of focaccia about 9x13 inches
- Kosher salt to taste
- Black pepper to taste
- Oil as needed for pan
Instructions
- Cut the focaccia loaf horizontally into 6 equal sections, then slice each section in half to create 12 bread slices.
- Spread 1 tablespoon of pesto evenly on the inside of one half of each focaccia section.
- Layer two slices of Boar’s Head FireSmith nFlame Grilled Chicken Breast onto the pesto-spread focaccia half.
- Top the chicken with two slices of mozzarella cheese and two sun-dried tomatoes.
- Add a generous handful of fresh arugula over the sun-dried tomatoes, then season lightly with kosher salt and black pepper to taste.
- Place the other half of the focaccia on top to complete each sandwich.
- Preheat a panini press to medium-high heat. If using a skillet, lightly oil it and preheat over medium heat.
- Lightly brush the exterior of each focaccia sandwich with a thin layer of oil.
- Place sandwiches in the preheated panini press or skillet. Cook for 3-5 minutes, or until the focaccia is golden brown and crispy, and the cheese is melted and gooey.
- Remove paninis, slice in half if desired, and serve immediately.
Notes
Pesto tastes like a summer explosion in a bowl. I blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until it’s bright and creamy. My first try was way too oily go slow with the oil, seriously. Spread it on toast, mix with pasta, or drizzle over grilled bhindi. It’s super fast, keeps in the fridge, and makes basic dishes feel like a big deal. It’s taught me how a handful of great ingredients can do all the work.
9. Salad Dressing
Tomato Feta Pasta Salad
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Food Processor For the dressing
- 1 Knife and Cutting Board For dicing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound good feta cheese medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley chopped
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Notes
I quit purchasing salad dressing when I realized just how simple it is to prepare my own. Shake olive oil and vinegar (three parts olive oil, one part vinegar), toss in a blob of mustard and a pinch of salt. Fresh dhania or a squeeze of lemon makes it come to life. It’s similar to making a magic potion you see what combinations taste great together. Drizzle over greens or roasted vegetables, and now your salad’s the superstar. It’s a little trick that makes healthy eating a whole lot of fun.
10. Mashed Potatoes
Classic Steak Tartare
Ingredients
- 1 pound lean ground beef
- ⅓  cup dry bread crumbs
- ¼  cup chopped onions
- 1 Â egg beaten
- 1  teaspoon  salt
- ¼ teaspoon  ground black pepper
- 2  cups  beef broth
- 1 large onion thinly sliced
- 1 cup  sliced mushrooms
- 3 tablespoons  cornstarch
- 3  tablespoons water
Instructions
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a large bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4-inch thick.
- Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Mashed potatoes are my go-to comfort food. Boil potatoes until they’re soft, then mash with warm milk and a big chunk of butter cold milk makes them sticky, I learned the hard way. A potato masher’s fine, but a ricer gives you that creamy dream texture. Add roasted garlic or chopped green onions for some flair. Serve with chicken or as a pie topping. This recipe taught me to have faith in my taste and hands as I prepare food.
11. Roasted Vegetables
Smoked-Turkey Gravy
Equipment
- 1 Large Stockpot For simmering stock
- 1 Fine-mesh Sieve For straining stock
- 1 Fat separator (optional) For removing excess fat from stock
- 1 Saucepan For finishing the gravy
- 1 Whisk For thickening gravy
Ingredients
Main
- Turkey neck and giblets reserved from Smoked Turkey recipe
- 3 pounds fresh or frozen turkey pieces necks, wings, backs, or 3 pounds fresh or frozen chicken wings and backs (thawed if frozen)
- 2 medium carrots halved lengthwise
- 1 medium yellow onion quartered
- 1 small piece celery about 4 inches long
- 1 small fresh or dried bay leaf
- 6 cups Easy Homemade Turkey Stock or store-bought chicken or turkey broth, or water, or a combination
- ½ cup dry white wine or water
- 2 to 3 tablespoons all-purpose flour or 1 to 2 tablespoons Wondra flour
- Kosher salt we use Diamond Crystal and freshly ground pepper
Instructions
- Combine turkey neck, giblets, turkey pieces (or chicken), carrots, onion, celery, bay leaf, and stock/broth/water in a large stockpot.
- Bring the mixture to a boil, then immediately reduce heat to a gentle simmer.
- Skim off any foam or impurities that rise to the surface during the initial simmering.
- Cover partially and continue to simmer gently for at least 2 hours, or until the stock is rich and flavorful.
- Carefully strain the stock through a fine-mesh sieve set over a clean bowl, discarding all solids.
- Allow the stock to settle briefly, then skim off any excess fat from the surface (or use a fat separator).
- In a saucepan, whisk together the flour with a small amount of the defatted stock or cold water to create a smooth slurry.
- Heat the remaining defatted stock in the saucepan over medium heat.
- Gradually whisk the flour slurry into the hot stock, ensuring no lumps form, and bring to a simmer.
- Simmer, whisking occasionally, until the gravy thickens to your desired consistency, then season generously with salt and pepper.
Notes
Roasting vegetables is my little secret to making everyone consume their greens. Throw carrots, broccoli, or whatever you have in the refrigerator with olive oil and salt and roast at 425°F. Arrange them in a single layer so they can get crusty stacking them was my beginner’s error. Add some dried herbs or chili flakes for some heat. Use as a side or combine with some couscous for dinner. It’s simple, nutritious, and demonstrates how heat does wonders to anything.
12. Vegetable Soup
Leek Potato Soup
Equipment
- 1 Large Saucepan Approximately 6-quart capacity
- 1 Immersion Blender For pureeing directly in the pot
- 1 Cutting Board
- 1 Chef's knife
- 1 Ladle For serving
Ingredients
Main
- 1 pound leeks cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt plus additional for seasoning
- 14 ounces approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Instructions
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Notes
On chilly days, veggie soup is my favourite. I sauté onions, add lauki or carrots, add some broth, and puree it smooth with a hand blender. A dash of cream or a sprinkle of adrak and it’s my own. It’s like flavor play, adjusting until it’s exactly right. Serve over some crusty bread for dinner or a little bowl to begin a meal. It’s comforting, you can prep it ahead, and it’s an awesome way to use leftover veggies.
13. Grilled Cheese
Herbed Ricotta Bruschettas
Equipment
- 1 Grill Charcoal or Gas
- 1 Mixing Bowl For ricotta mixture
- 1 Cutting Board
- 1 Chef's knife
- 1 Pastry Brush or Spoon To brush bread with oil
Ingredients
Main
- 2 cups ricotta store-bought or homemade (recipe follows)
- 3 tablespoons minced scallions white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove cut in half
- Green Salad Vinaigrette recipe follows
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
- 8 to 10 cups salad greens or mesclun mix
- 1/4 cup freshly squeezed lemon juice 2 lemons
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
Notes
There’s something magical about a grilled cheese sandwich. It’s simple, comforting, and hits the spot every single time. With that golden, crispy crust and melty, gooey cheese inside, it’s the kind of food that instantly makes you feel at home no matter how old you are or how skilled you are in the kitchen.
What looks like a basic sandwich is actually a little lesson in cooking. To get it just right, you learn the importance of evenly toasting the bread, using just enough butter (or oil) for that perfect crunch, and being patient while the cheese slowly melts. It’s not hard, but it does reward attention one of those small victories that feels really satisfying.
And while the classic version is a joy on its own, grilled cheese is also a perfect blank canvas. Want to switch up the cheese? Go for it. Add a slice of tomato, some caramelized onions, or sprinkle in a few herbs it can be as simple or fancy as you like. That’s the beauty of it: once you’ve nailed the basics, the fun really begins.
In a world full of complex recipes and endless options, grilled cheese is a reminder that the best things in life often start with the simplest ingredients and a little bit of love.
14. Stir-Fried Noodles
There’s something incredibly satisfying about tossing together a hot, colourful bowl of stir-fried noodles. It’s quick, packed with flavor, and flexible enough to match whatever you’ve got in the fridge. Whether it’s a busy weeknight or you’re just craving something comforting, stir-fried noodles always come through.
Shrimp Pad Thai
Equipment
- 1 wok Essential for high-heat stir-frying.
- 1 Saucepan For preparing sauces and deep-frying tofu.
- 1 Large Bowl For soaking rice noodles.
- 1 Small skillet For scrambling the egg.
- 1 Slotted Spoon or Spider For safely removing fried ingredients and draining noodles.
Ingredients
Main
- 3 tablespoons lime juice
- 3 tablespoons tamarind paste
- 1/2 teaspoon paprika
- 1/2 cup palm sugar
- 1 teaspoon salt
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced Thai green chiles
- 1 tablespoon minced cilantro leaves
- 4 ounces rice noodles linguini size
- 1 quart cold water
- Oil for deep-frying
- 2 ounces firm tofu cut into 1/2-inch dice
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon butter
- 1 egg beaten with 1 teaspoon milk plus salt, to taste
- 1 ounce peanut oil
- 1/2 teaspoon minced lemongrass
- 1 teaspoon minced green chiles
- 1 teaspoon chopped shallots
- 1 teaspoon minced ginger
- 1 kaffir lime leaf
- 1 tablespoon chopped cilantro leaves plus sprigs for garnish
- 5 large shrimp peeled, deveined
- 1/2 cup bean sprouts
- Julienne green onions
- 1 wedge lime
Instructions
- To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
- To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
- Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
- Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
- In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
- In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
- Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
Notes
What makes this dish a true kitchen favourite is how it brings together so many textures chewy noodles, crisp-tender veggies, and whatever protein you’re feeling that day all tied together with bold, punchy flavors. And the best part? It’s totally customizable. You can switch things up depending on what’s in season, what leftovers are hanging around, or simply what you’re in the mood for.
Cooking stir-fried noodles also teaches you a few essential kitchen skills. First, prep is everything. Because the cooking happens super fast, having everything chopped, sliced, and ready to go makes all the difference. Second, high heat is your friend. A hot pan and constant stirring are key to getting that perfect sear on your veggies and noodles without anything sticking or turning soggy.
What’s great is that you can make this dish entirely your own whether it’s chicken, shrimp, tofu, or just vegetables. Toss in your favourite sauce, add a handful of fresh herbs, spice it up with chili whatever you love. No two bowls ever have to taste the same. In the end, stir-fried noodles are more than just a quick meal they’re a smart, delicious way to cook confidently and creatively, even when time is tight. It’s one of those go-to dishes that proves tasty food doesn’t have to be complicated. Just a hot pan, a few simple ingredients, and ten minutes later, dinner’s ready.
Why These Recipes Are My Favorite
These recipes are like my kitchen diary each one’s taught me something that I use every time I cook. Anda bhurji chilled me out with my stove; chili taught me to blend flavors like a pro. They’re ideal for a wild weeknight or a large family gathering, and they allow you to have fun exchange things out, toss on your favourite masalas. I completely messed up my first steak, but now I do it right every time, and that sort of confidence translates everywhere else. Choose one, experiment with it a couple of times, and own it. The kitchen is where you experiment, laugh it off, and come up with something delicious. These recipes are your starting point for making every meal an adventure.
