Let me let you in on a little secret: millionaires don’t live on caviar and wagyu steaks 24/7. In fact, some of the wealthiest people I know (and yes, I’ve cooked for a few) get positively giddy over a steaming bowl of instant ramen or a gooey grilled cheese sandwich dunked in tomato soup. Money can buy a lot of things, but it can’t buy the feeling of biting into a perfectly crispy hot dog at a baseball game or the comfort of your mom’s scrambled eggs on a rainy morning. These humble, everyday foods cross every income line because they’re tied to memory, convenience, and pure deliciousness. So here are the first five dishes that prove good taste has nothing to do with your bank balance.
1. Ramen Noodles – The Ultimate 3-Minute Hug in a Bowl
There’s something almost magical about tearing open a packet of ramen, watching those curly noodles soften in boiling water, and then slurping up that salty, umami-packed broth when you’re exhausted. It’s the food that got most of us through college, late-night study sessions, and those “I have $11 until payday” weeks. But here’s the thing even people with private chefs still keep a stash of instant ramen in the pantry. It’s comfort distilled into its purest form.
Why Ramen Wins Hearts at Every Income Level
- It’s ready faster than you can scroll through your phone (under 5 minutes, seriously).
- That little silver flavor packet is basically a magic potion of savory perfection.
- You can keep it dirt-cheap or go gourmet with soft-boiled eggs, fresh scallions, and rib-eye slices.
- It’s the one food that tastes better when you’re wearing pajamas at 2 a.m.
- Billionaires have admitted to raiding the kitchen for it after black-tie galas true story.
2. Scrambled Eggs – The Dish That Never Judges Your Bank Account
Scrambled eggs are proof that the best things in life are simple. Two or three eggs, a little butter, a quick stir boom, dinner (or breakfast, or midnight snack) is served. They were there for us when the fridge was nearly empty, and guess what? They’re still there for CEOs who just want something warm and comforting after a 14-hour day of board meetings.
Why Scrambled Eggs Are Forever
- They cost pennies yet feel like a warm hug from the inside.
- You can make them in one pan with zero skill and still look like you know what you’re doing.
- Add cheese, throw in last night’s veggies, or keep them buttery and plain always perfect.
- They’re the ultimate “I’m tired but I still need to eat something decent” meal.
- Even five-star chefs say a perfect plate of scrambled eggs is harder (and more satisfying) than fancy French sauces.
3. Canned Tuna – The Tiny Tin That Can Do Anything
Open a can of tuna and suddenly you’re not broke you’re resourceful. Mix it with mayo and you’ve got salad. Toss it on hot rice and you’ve got a donburi. Stir it into pasta and you’ve got dinner for four. It’s been feeding fishermen, college kids, and busy millionaires for decades because it’s packed with protein and refuses to be boring.
Why a Humble Can of Tuna Is Pure Gold
- Shelf-stable for years perfect for “I forgot to grocery shop” emergencies.
- Turns into a meal with whatever you have on hand (crackers, celery, hot sauce, whatever).
- Packed with omega-3s so you can feel healthy while eating like a broke student.
- Millionaires use it for quick Niçoise salads on yachts (same fish, fancier plate).
- One can feeds one very happily or stretches to feed a whole family without complaints.
Mediterranean Tuna Stuffed Pepper
This recipe creates a light and flavorful Mediterranean-inspired dish featuring sweet bell peppers generously filled with a savory mixture of canned tuna, fresh onion, garlic, capers, Greek yogurt, and feta cheese. The stuffed peppers are then baked until tender and golden, offering a wholesome and satisfying meal perfect for lunch or a light dinner.
Equipment
- 1 Baking Dish Suitable for baking two pepper halves
- 1 Chef’s knife
- 1 Cutting Board
- 1 Mixing Bowl Medium-sized for the tuna mixture
- 1 Small skillet For sautéing aromatics
Ingredients
Main
- * 2 sweet pepper halved
- * 1/2 cup chopped onion
- * 1 garlic clove minced
- * 1 tablespoon oil
- * 1 can 5 oz tuna, chunk light in water, drained
- * 1 teaspoon salt
- * 1/4 teaspoon pepper
- * 2 tablespoon plain nonfat greek yogurt
- * 1 tablespoon caper
- * 1 scallion chopped
- * 2 tablespoon feta cheese crumbled
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
- Halve the sweet peppers lengthwise and carefully remove the seeds and membranes from each half.
- Finely chop the onion and mince the garlic clove.
- In a small skillet, heat the oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Thoroughly drain the canned tuna to remove excess water.
- In a medium mixing bowl, combine the drained tuna, sautéed onion and garlic mixture, plain nonfat Greek yogurt, capers, chopped scallion, salt, and pepper. Mix until well combined.
- Carefully spoon the tuna mixture evenly into each prepared bell pepper half, ensuring they are well-filled but not overflowing.
- Evenly sprinkle the crumbled feta cheese over the top of the tuna mixture in each stuffed pepper.
- Arrange the stuffed peppers in the prepared baking dish.
- Bake for 20-25 minutes, or until the peppers are tender-crisp and the filling is heated through and lightly golden on top. Serve warm.
Notes
For optimal flavor and texture, consider lightly roasting the bell pepper halves for 10-15 minutes before stuffing; this softens them and intensifies their sweetness. Ensure the tuna is thoroughly drained to prevent a watery filling. Sautéing the onion and garlic until translucent mellows their raw bite and allows their flavors to integrate smoothly. A squeeze of fresh lemon juice added to the tuna mixture will brighten the entire dish. Garnish with additional fresh scallion or a sprig of dill for enhanced aroma and presentation. Avoid overcooking the stuffed peppers; they should be tender but still retain a slight structural integrity.
4. Spam – The Pink Can That Refuses to Be Canceled
Say what you want about Spam, but that salty, savory block of deliciousness has been a pantry MVP since World War II. Fried crisp and slid into a sandwich, diced into fried rice, or straight out of the can (no judgment here), it’s the ultimate “I’ve got nothing but I’ve got this” ingredient. And yes, people with personal chefs still fry it up when nostalgia hits.
Why Spam Is Unapologetically Awesome
- Fries up crispy on the outside, tender on the inside like pork candy.
- Lasts practically forever, so your pantry is never truly empty.
- Turns plain rice into a feast and boring eggs into something worth waking up for.
- Hawaii turned it into a cultural icon (musubi, anyone?), proving taste beats snobbery every time.
- Rich folks secretly love Spam fries with truffle aioli same can, different zip code.
Spam on the Go
A can of Spam, spaghetti noodles, green onions and garlic all sauteed with soy sauce and sesame oil.
Equipment
- 1 Large Pot For cooking pasta
- 1 Medium Saucepan For sautéing and combining ingredients
- 1 Chef’s knife For chopping and cubing
- 1 Cutting Board
- 1 Spatula or Tongs For stirring and serving
Ingredients
Main
- 1 8 ounce package uncooked spaghetti
- 1 tablespoon vegetable oil
- 1 12 ounce container fully cooked luncheon meat (e.g. Spam), cubed
- ½ green onion chopped
- 1 clove garlic chopped
- 1 tablespoon soy sauce
- ½ cup water
- ½ tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and saute until light brown. Stir in cooked spaghetti , then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.
Notes
To elevate this simple dish, focus on texture and aromatics. Ensure the Spam is rendered until truly crispy, not just lightly browned, for a superior texture and deeper umami. Add the green onions and garlic after the Spam has crisped to prevent them from burning, allowing their flavors to gently bloom. For an added layer of flavor, consider deglazing the pan with a splash of mirin or rice wine vinegar after sautéing the aromatics. Always cook pasta to a firm al dente, as it will continue to cook slightly when tossed with the hot sauce. A garnish of toasted sesame seeds or a drizzle of chili oil would also provide a delightful finish.
5. Mac and Cheese – The Ultimate Soul-Soothing Bowl of Happiness
If comfort food had a king, mac and cheese would wear the crown. Creamy, cheesy, carby perfection that makes everything better. Whether it’s the blue box you shook with powder and milk as a kid or the truffle-lobster version at a fancy restaurant, the core feeling is the same: pure joy in every bite.
Why Mac and Cheese Owns Our Hearts
- It’s literally happiness in pasta form science says cheese triggers the same pleasure centers as some drugs.
- Takes 10 minutes from box to bowl, or you can spend hours crafting a baked masterpiece.
- Works as dinner, side dish, late-night snack, or “I deserve this” reward.
- Rich people pay $50 for it in restaurants, then go home and make the boxed stuff when nobody’s looking.
- One bite can transport you straight back to childhood, no matter how many zeros are in your bank account.
Macaroni and Cheese, Aged and Saged
This recipe crafts a robust and flavorful macaroni and cheese for a crowd, featuring a rich, aged cheddar and Parmesan cheese sauce infused with sage, mustard, and nutmeg. Crispy bacon and fresh herbs elevate this comforting classic, promising a deeply savory and satisfying main course.
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Large Saucepan or Dutch Oven For preparing the cheese sauce
- 1 Whisk Essential for a smooth roux and cheese sauce
- 1 Box Grater For freshly grating cheeses to ensure best melt and flavor
- 1 Large Baking Dish For assembling and baking the macaroni and cheese
Ingredients
Main
- 2.5 ounces cooked chopped strongly flavored smoked bacon or 4 ounces cooked regular bacon, chopped
- Salt
- 1 pound dried pasta elbow macaroni, small shells or orecchiette
- Extra-virgin olive oil as needed
- 1 cup finely diced Vidalia onion
- 2 tablespoons fresh minced garlic
- 2 tablespoons all-purpose flour
- 1 can evaporated skim milk + skimmed milk to total 4 cups
- 1 teaspoon ground nutmeg
- 1 teaspoon mustard powder
- 9-10 ounces grated aged sharp Cheddar and 3-4 ounces grated Parmesan
- 1 1/2 cups grated cheese: Cheddar and Parmesan for topping
- Kosher salt
- Cracked black pepper
- 1 lemon juiced
- 3-4 tablespoons chopped fresh sage leaves plus leaves for garnish
- 0-1 tablespoons chopped fresh Italian flat-leaf parsley plus leaves for garnish
Instructions
- Crisp the chopped bacon in a large saucepan or Dutch oven. Remove bacon, reserving some rendered fat.
- Cook pasta according to package directions in generously salted water until al dente. Drain thoroughly.
- In the same saucepan with reserved bacon fat (supplement with olive oil if needed), sauté the finely diced Vidalia onion until softened, then add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the onion and garlic, stirring constantly, and cook for 2 minutes to create a blonde roux.
- Gradually whisk in the evaporated skim milk and additional skimmed milk until the sauce is smooth and thickened. Stir in the ground nutmeg and mustard powder.
- Reduce heat to low. Add the primary grated aged sharp Cheddar and Parmesan cheeses (9-10 ounces Cheddar, 3-4 ounces Parmesan), stirring constantly until fully melted and smooth. Season with kosher salt and cracked black pepper.
- Stir the cooked pasta, reserved crispy bacon, fresh lemon juice, and 3-4 tablespoons of chopped fresh sage leaves into the cheese sauce until everything is thoroughly coated.
- Transfer the macaroni and cheese mixture to a large baking dish.
- Evenly top the dish with the remaining 1 1/2 cups of grated Cheddar and Parmesan cheese.
- Bake in a preheated oven (recommend 375°F/190°C) until golden brown and bubbly, then garnish with fresh sage and parsley before serving warm.
Notes
For a superior Mac and Cheese, freshly grate your aged sharp Cheddar and Parmesan; pre-shredded varieties often contain anti-caking agents that hinder a smooth melt. When making the roux, cook the flour for at least 2 minutes to eliminate any raw flour taste before gradually whisking in the milk to prevent lumps. The evaporated milk contributes a luxurious creaminess. Don’t skip the nutmeg and mustard powder – they are classic enhancers for a rich cheese sauce. A touch of lemon juice at the end brightens the dish significantly. Ensure your pasta is cooked al dente, as it will continue to cook slightly in the hot sauce. Crispy bacon adds a wonderful textural contrast and depth of flavor.
6. Peanut Butter – The Spread That Makes Everything Better
There’s a reason peanut butter jars have that tell-tale ring around the middle: once you start scooping, it’s impossible to stop. It’s the ultimate childhood throwback, the emergency snack, and the late-night spoonful of pure happiness. Millionaires might pair it with $200 artisanal honey or gold-flecked chocolate, but when the house is quiet and nobody’s watching, they’re just as likely to eat it straight off the knife like the rest of us.
Why Peanut Butter Is Everyone’s Guilty Pleasure
- One jar can be breakfast, lunch, snack, and dessert no cooking required.
- It’s packed with protein and healthy fats, so you can pretend you’re being responsible while basically eating dessert.
- A PB&J on soft white bread is the universal “I’m tired and I give up” meal that still tastes like love.
- Wealthy parents sneak it just like we do when the nanny’s day off rolls around.
- Creamy or crunchy the only real debate that has ever started (and ended) friendships.
High Protein Peanut Butter Balls
This recipe creates high-protein, no-bake peanut butter balls using mashed ripe bananas, flax seeds, crunchy peanut butter, and cocoa whey protein. It’s a simple, quick-to-prepare snack that combines easily and requires chilling to set, offering a nutritious and satisfying treat for any time of day.
Equipment
- 1 Large Mixing Bowl
- 1 Sturdy Spatula or Wooden Spoon For effective mixing of dense ingredients.
- 1 Fork or Potato Masher For mashing bananas efficiently.
- 1 Measuring Cups For accurate ingredient portions.
- 1 Baking sheet or plate For chilling the formed balls.
Ingredients
Main
- 2 ripe bananas mashed
- 2 tablespoons flax seeds
- 2 cups crunchy peanut butter
- 2 scoops cocoa whey protein powder
Instructions
- In a large mixing bowl, thoroughly mash the ripe bananas with a fork or potato masher until smooth with minimal lumps.
- Add the flax seeds and cocoa whey protein powder to the mashed bananas.
- Introduce the crunchy peanut butter to the bowl with the other ingredients.
- Using a sturdy spatula or wooden spoon, mix all ingredients vigorously until a uniform, thick dough forms and no dry spots of protein powder remain.
- If the mixture is too sticky to handle, add an additional teaspoon of cocoa whey protein powder; if too dry, add a small amount of water or a bit more mashed banana until pliable.
- Scoop small portions of the mixture (about 1.5 tablespoons each) and roll them between your palms to form smooth, golf-ball-sized spheres.
- Place the formed peanut butter balls onto a baking sheet or plate lined with parchment paper to prevent sticking.
- Refrigerate the balls for at least 30 minutes, or until they are firm enough to handle and hold their shape well.
- Once chilled, transfer the high-protein peanut butter balls to an airtight container for storage.
- Serve chilled as a convenient, energy-boosting snack or dessert.
Notes
Ensure bananas are very ripe for optimal sweetness and ease of mashing; this also aids in binding the mixture. When combining, thoroughly incorporate all ingredients to avoid pockets of dry protein powder. The mixture’s consistency can vary based on peanut butter type and banana size; if too sticky, add a touch more protein powder; if too dry, a small amount of water or extra mashed banana will help. Chilling is crucial for the balls to firm up properly for handling and serving. For enhanced flavor, consider adding a pinch of sea salt or a dash of vanilla extract to complement the peanut butter and cocoa. These balls can also be rolled in shredded coconut, extra cocoa powder, or chopped nuts (if not avoiding tree nuts) for varied texture and appearance.
7. Grilled Cheese Sandwich – Golden, Gooey Perfection
The sound of butter hitting a hot pan and the smell of melting cheese should be bottled as an antidepressant. A grilled cheese sandwich is the culinary equivalent of a cashmere blanket: simple, warm, and impossible to feel sad while eating. It doesn’t care if you made it with Wonder Bread and plastic cheese singles or sourdough and 36-month-aged Comté the result is the same: instant comfort.
Why Grilled Cheese Will Outlive Us All
- Takes five minutes and two ingredients, yet delivers 100% joy.
- The perfect vehicle for dunking in tomato soup science still can’t explain the magic.
- You can stuff it with kimchi, lobster, or just more cheese; it never complains.
- Five-star chefs have entire tasting menus built around elevated versions, but still crave the classic at 1 a.m.
- It’s the one sandwich that tastes better when the edges are a little too dark and crispy.
Meatloaf Grilled Cheese Sandwich
This grilled cheese and meatloaf sandwich has crisped cheese on the outside and warm melted cheese on the inside. Perfect with sliced pickles and extra ketchup for dipping.
Equipment
- 1 Microwave Oven
- 1 Microwave Safe Plate
- 1 Non-stick Skillet Medium-sized
- 1 Spatula Heat-resistant
Ingredients
Main
- 1 slice leftover meatloaf
- 1 tablespoon margarine
- 2 slices bread
- 1 teaspoon ketchup or to taste
- 3 slices Cheddar cheese
- ½ teaspoon prepared yellow mustard or to taste (Optional)
Instructions
- Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
- Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
- Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.
Notes
1. For superior flavor and browning, substitute margarine with unsalted butter. A combination of butter and a tiny bit of neutral oil (like grapeseed) can also prevent burning while enhancing crispness.2. Ensure your meatloaf slice isn’t excessively thick; about ½ inch is ideal for even heating and allowing the cheese to melt properly without overcooking the bread.3. Experiment with different cheeses for depth: a sharp cheddar for tang, or a Monterey Jack for a creamier melt. Adding a thin slice of pickle inside before grilling can provide a welcome acidic counterpoint.4. Maintain medium heat throughout the grilling process to achieve a golden-brown, crispy crust and perfectly melted internal cheese without scorching.
8. Fast Food – The Great Equalizer in a Paper Bag
Pull into any drive-thru at midnight and you’ll see BMWs lined up next to 15-year-old Hondas. A greasy burger, salty fries, and a chocolate shake don’t ask for your tax bracket they just ask you to be happy for ten glorious minutes. Fast food is the one place where nobody pretends to be above it, because nobody actually is.
Why We All Secretly (or Not So Secretly) Love Fast Food
- It’s hot, cheap, and handed to you through a window peak human efficiency.
- The first bite of a cheeseburger after a long day should be studied by NASA.
- Millionaires order extra sauce and “no onions” just like the rest of us mortals.
- Those fries taste like childhood, adrenaline, and poor decisions and we wouldn’t change a thing.
- Sometimes you just need something that hits every taste bud at once and doesn’t come with a side of judgment.
9. Hot Dogs – Pure Joy on a Bun
There’s a reason hot dogs are sold at baseball games, street corners, and fancy cocktail parties (just call them “franks” and charge $18). Snap into that casing, feel the juice run down your wrist, pile on the mustard and onions it’s summer in edible form. No matter how much money you have, a perfect hot dog still feels like freedom.
Why Hot Dogs Make Everyone Smile
- One bite instantly teleports you to a stadium seat or a backyard grill.
- You can get a decent one for two bucks or a wagyu one for twenty the happiness level is identical.
- Relish, chili, sauerkraut, or just ketchup wars: hot dogs start more friendly arguments than politics.
- Rich people host “hot dog bars” at parties and act like they invented the concept.
- It’s the only food where eating it messy is actually the correct technique.
Basic Air Fryer Hot Dogs
These air fryer hot dogs in toasted buns turn out perfectly crisp in minutes with the help of your air fryer. Top with ketchup, mustard, relish, chili, or condiments of choice.
Equipment
- 1 Air Fryer Ensure it has a sufficient basket size for your batch.
- 1 Tongs For safely handling hot buns and hot dogs.
- 1 Plate For holding toasted buns and serving the finished hot dogs.
- 1 Small Pastry Brush (Optional) For buttering buns.
- 1 Small Paring Knife (Optional) For scoring hot dogs.
Ingredients
Main
- 4 hot dog buns
- 4 hot dogs
Instructions
- Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C). Victor Protasio / Food Stylist: Chelsea Zimmer / Prop Stylist: Christine Keely
- Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until crisp, about 2 minutes. Remove buns to a plate. Victor Protasio / Food Stylist: Chelsea Zimmer / Prop Stylist: Christine Keely
- Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes. Victor Protasio / Food Stylist: Chelsea Zimmer / Prop Stylist: Christine Keely
- Serve hot dogs in toasted buns. Victor Protasio / Food Stylist: Chelsea Zimmer / Prop Stylist: Christine Keely
Notes
For optimal bun texture and flavor, lightly brush the interior of the buns with melted butter or a neutral oil before air frying; this aids in achieving a beautiful golden crisp. To enhance the hot dogs’ texture and allow for better caramelization, make a few shallow diagonal cuts across them before cooking. Be mindful of cooking times, as air fryers are efficient and can quickly dry out hot dogs or over-crisp buns. Experiment with premium hot dogs and artisanal buns for a noticeable upgrade. Consider elevated toppings like gourmet mustards, pickled onions, or a fresh slaw to transform this simple dish.
10. Pizza – The Universal Love Language
If you don’t love pizza, we need to check your pulse. It’s the food that shows up when you move, when you celebrate, when you mourn, when you can’t decide what to eat so you order three. Whether it’s a $5 hot-n-ready or a $200 white-truffle pie flown in from Italy, the rules are the same: hot, cheesy, and shared with people you (mostly) like.
Why Pizza Is the King of All Foods
- One phone call and happiness arrives in 30 minutes or less.
- Fold it, knife-and-fork it, or eat it cold for breakfast zero rules, all delicious.
- Half pepperoni, half veggie: the only fair way to solve dinner disputes forever.
- CEOs have been caught reheating day-old pizza in the office microwave no shame.
- It’s literally impossible to be in a bad mood while there’s pizza within reach.
Premium Pizza Crust
This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
Equipment
- 1 Large Mixing Bowl
- 1 Plastic Wrap for covering dough during rises
- 1 Baker’s Peel or a large, flat spatula for transferring pizza
- 1 Pizza Stone for achieving a crispy crust (optional but recommended)
- 1 Oven
Ingredients
Main
- 1 ½ teaspoons active dry yeast
- 1 ½ cups water
- 3 cups all-purpose flour
- 1 teaspoon sea salt
Instructions
- OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
- SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
- Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker’s peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Notes
1. Hydration is key: The amount of water might need a slight adjustment based on your specific flour and ambient humidity. The dough should be tacky but manageable, not overly sticky or dry. 2. Kneading time is crucial: Do not shorten the 15 minutes of kneading. This develops the gluten structure necessary for a chewy, airy crust. 3. Cold fermentation advantage: The overnight cold rise method yields superior flavor and a more complex texture due to extended fermentation; it’s highly recommended if time allows. 4. Preheating for perfection: Ensure your oven and pizza stone are fully preheated to 450°F (230°C) for at least 30-60 minutes. This creates a thermal shock, crucial for a crisp base. 5. Non-stick transfer: Generously sprinkle your baker’s peel with cornmeal or fine semolina to prevent the dough from sticking when transferring it to the hot stone.
11. Oatmeal – The Cozy Breakfast That Never Goes Out of Style
On a cold morning, few things feel better than a steaming bowl of oatmeal that sticks to your ribs and powers you through the day. It’s the ultimate blank canvas: dirt-cheap oats can be transformed with a little brown sugar and milk, or loaded with imported berries, gold-dusted honey, and hand-roasted nuts. Either way, it’s warm, filling, and quietly luxurious in its simplicity. Millionaires swear by it for “wellness,” but we all know the real reason: it just tastes like home.
Why Oatmeal Is the Breakfast of Champions (and Everyone Else)
- Costs pennies per serving yet keeps you full for hours.
- You can make it in the microwave while half-asleep no excuses.
- Top it with fruit, peanut butter, or a fried egg; it happily accepts everything.
- Private chefs prep overnight oats in mason jars for their billionaire clients same oats, fancier jar.
- That creamy, comforting texture is basically a hug you can eat with a spoon.
Slow Cooker Peaches and Cream Steel-Cut Oatmeal
It’s so nice to have breakfast all ready when you wake up with this slow cooker peaches and cream steel-cut oatmeal. Peaches seem to be our favorite flavor in this recipe, but any fruit works. Make it your own by adding your favorite toppings like chopped walnuts, cream, additional brown sugar, cinnamon, butter, etc.
Equipment
- 1 Slow Cooker A standard slow cooker with a removable insert.
- 1 Oven-proof Bowl A ceramic or heat-proof bowl that fits inside the slow cooker insert, creating a bain-marie.
- 1 Set of Measuring Cups For accurate liquid and dry ingredient measurements.
- 1 Set of Measuring Spoons For precise measurement of spices, vanilla, and salt.
- 1 Stirring spoon or whisk For combining ingredients and stirring throughout.
Ingredients
Main
- 3 cups water
- 1 cup steel-cut oats
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons brown sugar Optional
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup diced fresh peaches
Instructions
- Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt in an oven-proof bowl; place into the bottom of a slow cooker. Fill slow cooker with water up to the water level in the bowl. Cover slow cooker.
- Cook on Low until oats are tender, 6 to 8 hours.
- Stir in peaches and juices. Cover; continue cooking on Low until warmed, about 30 minutes more. Serve.
Notes
For a richer flavor profile, consider lightly toasting the steel-cut oats in a tablespoon of butter before combining with other ingredients; this develops a wonderful nutty depth. To enhance creaminess, especially if using a lower-fat milk, stir in a splash of heavy cream or half-and-half just before serving. The bain-marie method, cooking the oatmeal in an oven-proof bowl set within a water-filled slow cooker, is crucial for preventing a tough skin from forming on top and ensuring gentle, even cooking without burning. Always monitor and replenish the slow cooker’s water level if it gets too low. Adjust brown sugar to personal preference; a drizzle of maple syrup or honey can also be used. A small pinch of ground ginger or cardamom alongside the cinnamon can elevate the spice notes. For presentation and texture, top with fresh peach slices, toasted pecans or walnuts, and a dusting of cinnamon.
12. Potatoes – The Humble Spud That Rules the World
Name a cuisine that doesn’t worship the potato. We’ll wait. Fried, mashed, roasted, scalloped, hashed there’s no wrong way to cook them. They’re the ultimate sidekick that somehow steals the show every time. Whether you’re eating a baked potato loaded with butter and salt from a food-truck foil wrapper or a truffle-infused pomme purée at a three-Michelin-star restaurant, the love is exactly the same.
Why Potatoes Are Undisputed Culinary Royalty
- One of the cheapest foods on the planet, yet endlessly versatile.
- A crispy roasted potato is proof that perfection exists.
- Jacket potatoes with cheese and beans have saved more broke evenings than we can count.
- High-end chefs spend hours perfecting mash, then admit the best ones still come from Grandma.
- You can live on potatoes alone and somehow never get tired of them (Ireland proved it).
13. Canned Soup – Instant Comfort in a Pull-Tab Can
Some nights you just need to hear that satisfying “psssst” of a can opening and know dinner is handled. Tomato soup with a grilled cheese, chicken noodle when you’re sick, creamy mushroom because why not it’s nostalgia and warmth in five minutes flat. Wealthy people doctor theirs with crème fraîche and fresh herbs, but when the housekeeper’s off and the kids are screaming, they heat up Campbell’s like the rest of us.
Why Canned Soup Will Never Go Extinct
- Always there when the fridge is empty and energy is zero.
- Tomato soup + grilled cheese is a love story older than most of us.
- You can go basic or swirl in truffle oil and call it “elevated” both work.
- Millionaires keep emergency cans in the Hamptons house for stormy nights.
- It’s the original “set it and forget it” meal that still feels like someone cares.
Simple Taco Soup
This simple taco soup is a hearty, flavorful dish perfect for a quick weeknight meal. Ground beef is browned and combined with an array of canned beans, corn, tomatoes, and seasoned with taco and ranch mixes. Ready in under 30 minutes, it’s a convenient and comforting one-pot meal that delivers classic taco flavors in a satisfying soup form.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Spatula
- 1 Can Opener
- 1 Colander for rinsing beans
- 1 Ladle
Ingredients
Main
- 2 pounds ground beef
- 1 1.25 ounce package taco seasoning mix
- 1 1/2 cups water
- 1 15 ounce can mild chili beans
- 1 15.25 ounce can whole kernel corn, drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 14.5 ounce can stewed tomatoes
- 1 10 ounce can diced tomatoes with green chile peppers
- 1 4 ounce can chopped green chilies
- 1 1 ounce package ranch salad dressing mix
Instructions
- Brown ground beef in a large pot or Dutch oven over medium heat, breaking it up with a wooden spoon until no pink remains.
- Carefully drain any excess fat from the browned beef.
- Return the beef to the pot, then stir in 1 1/2 cups water and the taco seasoning mix. Bring the mixture to a simmer.
- While the beef simmers, rinse and drain the pinto beans and whole kernel corn using a colander.
- Add the un-drained mild chili beans, the rinsed and drained corn, the rinsed and drained pinto beans, the stewed tomatoes, the diced tomatoes with green chile peppers, and the chopped green chilies to the pot with the beef.
- Stir in the package of ranch salad dressing mix until well combined.
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for at least 15-20 minutes, allowing all the flavors to meld. Stir occasionally to prevent sticking.
- Taste the soup and adjust seasonings if desired, adding more salt, pepper, or a pinch of chili powder for extra depth.
- Ladle the hot soup into bowls and serve immediately, optionally garnished with your favorite taco toppings like shredded cheese, sour cream, or crushed tortilla chips.
Notes
To reduce sodium and improve texture, always rinse and drain canned beans thoroughly before adding them. For a richer, deeper flavor, allow the soup to simmer for at least 30-45 minutes after combining all ingredients, letting the spices fully meld. Consider browning the ground beef until well-caramelized before draining the fat; this builds a strong flavor base. If you prefer a milder soup, use mild diced green chiles and mild taco seasoning. For a spicier kick, a pinch of cayenne or a few dashes of hot sauce can be added. Serve with fresh cilantro, shredded cheese, sour cream, or crushed tortilla chips for added texture and flavor.
14. Rice and Beans – The Dish That Feeds the World
If every culture has a version of rice and beans, there’s a reason: it’s cheap, complete protein, and outrageously delicious when done right. Red beans and rice in New Orleans, moros y cristianos in Cuba, gallo pinto in Costa Rica same humble ingredients, different love language. Add a little hot sauce or a drizzle of truffle oil, and suddenly street food becomes Michelin-worthy.
Why Rice and Beans Are Greater Than the Sum of Their Parts
- Costs less than a dollar per person and leaves you stuffed.
- Together they form a complete protein nutrition science high-fives.
- One pot, endless variations: spicy, smoky, herby, coconutty pick your mood.
- Rich folks pay $45 for “deconstructed” versions in fancy bowls; we just call it Tuesday.
- It’s the original plant-based power meal that never feels like a compromise.
Pacific Cuban Black Beans and Rice
I am not claiming this to be an authentic Cuban black beans and rice dish, rather my version of it. Enjoy it garnished with green onions, cilantro, lime wedges, and sour cream.
Equipment
- 1 Saucepan For cooking the rice
- 1 Large Pot For preparing the black beans and chorizo stew
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For sautéing and stirring
Ingredients
Main
- 4 cups water
- 2 cups rice
- 3 tablespoons olive oil
- 1 onion chopped
- 1 bell pepper chopped
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 1 tablespoon minced garlic
- 2 15 ounce cans black beans
- 2 smoked Spanish chorizo sausage links coarsely chopped
- 1 cup chicken stock
- 1 8 ounce jar picante sauce
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon red wine vinegar or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon white sugar
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 1 pinch red pepper flakes Optional
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.
- Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and red pepper flakes. Bring to a boil, reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
- Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.
Notes
Elevate flavor by blooming smoked paprika and cumin in hot oil with aromatics before adding liquids. For a richer base, briefly brown the chorizo first to render its flavorful fat. The red wine vinegar is key; adjust it at the end for a bright, tangy finish that cuts through the richness. Fresh garnishes like cilantro and lime are essential for contrast. Monitor bean consistency during the final simmer to achieve your desired thickness without over-reducing.
15. Tacos – The Street Food That Conquered the Planet
A warm corn tortilla wrapped around something delicious is one of humanity’s greatest inventions. From al pastor shaved off a spinning trompo to ground beef with a packet of seasoning at 1 a.m., tacos don’t discriminate. Put lobster and gold leaf on them and charge $25 each, or hand them over wax paper for $2 the joy per bite ratio stays suspiciously perfect.
Why Tacos Are the Ultimate Democratic Food
- Hand-held happiness that requires zero table manners.
- You can make them with leftovers and still feel like a genius.
- Street-cart tacos at 2 a.m. taste better than most five-course meals.
- Billionaires fly private to Mexico City just for the same tacos we dream about.
- One bite and every problem feels temporarily solvable.
Easy Chicken Taquitos
Make taquitos, or rolled tacos, at home with this super easy recipe that uses canned or rotisserie chicken, cheese, and hot pepper sauce. The filling is easy to adjust — add sliced jalapeños if you prefer lots of heat. Bake until crisp and serve as an appetizer or side dish with your favorite salsa. You can also serve them as a main course topped with lettuce, tomato, olives, sour cream, and more.
Equipment
- 1 9×13 inch Baking Dish
- 1 Medium Mixing Bowl
- 1 Non-stick Skillet For warming tortillas
- 1 Rubber spatula or spoon For mixing and spreading
- 1 Measuring Spoons For hot pepper sauce
Ingredients
Main
- cooking spray
- 1 10 ounce can chicken chunks, drained or 1 1/4 cups rotisserie chicken, chopped
- ¼ cup shredded Cheddar cheese
- 5 drops hot pepper sauce such as Tabasco, or more to taste
- 12 corn tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
- Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
- Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.
Notes
For optimal flexibility and to prevent cracking, avoid over-warming tortillas; just a brief sear in a skillet or a quick microwave burst wrapped in a damp towel is sufficient. To elevate flavor, consider poaching and shredding fresh chicken, seasoning it with a pinch of cumin or smoked paprika, and a touch of finely minced onion or garlic. While Cheddar works, a Mexican blend or Monterey Jack offers a creamier melt. For a superior crisp, lightly brush each rolled taquito with a thin layer of oil or cooking spray before baking, and consider rotating the baking dish halfway through. Serve with fresh garnishes like pico de gallo, a dollop of crema, or a squeeze of lime to brighten the overall profile.
After diving into all fifteen of these glorious, unpretentious foods, one thing is crystal clear: money might buy truffles and private jets, but it can’t buy the specific kind of happiness that comes from a late-night grilled cheese, a steaming bowl of ramen, or a taco dripping down your wrist. These dishes endure because they speak straight to the soul warm, salty, carby, nostalgic soul food that reminds every single one of us where we came from and what really matters. So the next time someone tries to tell you that “poor people food” is beneath them, just smile, hand them a spoon, and watch them melt like cheese on a hot skillet. Because at the end of the day, the best things in life aren’t expensive they’re just delicious.
