Our family has a tradition. Whenever possible, we eat dinner as a family. I cherish this time. We talk about the favorite part of our day and what we learned or where we would take a do-over if we could. We talk about what made us laugh and what we learned. But a home-cooked meal is much easier said than done. I try to remove the barriers I know I will encounter by planning 3-5 days worth of meals in advance (I don’t have to think about “what” I will cook and selecting simple recipes (inevitably life has other plans).
The recipes below are delicious and simple to prepare. But they didn’t make my “Fast & Easy” list, because they require a bit of advance thinking due to prep (e.g., marinades) or longer cook times.
This recipe, Dirty Risotto by Giada De Laurentiis for Food Network, is super simple to throw together, and the rich flavors scream fall.
Risotto is easy, but it does require your attention, because you have to slowly add the cooking liquid until you reach the desired texture. The longer you allow the liquid to absorb into the arborio rice, the creamier your risotto will become.
I highly recommend adding extra sweet bell peppers and mushrooms. If you like a bit of spice, use spicy italian sausage and add a pinch of red pepper flakes.
Honey-Ginger Pork with Braised Kale
I love this recipe because it is simple to pull together, and the flavor is divine. Honey-Ginger Pork with Braised Kale by Williams Sonoma is a slow cooker recipe, and you can make it ‘fast & easy‘ by skipping the browning step.
Double the dinocato kale to make this beauty into a one-dish meal. It is equally delicious over fresh ramen noodles (check the refrigerated section of your grocery store) or rice.
You can make it your own with toppings. We love thinly sliced scallions, toasted sesame seeds, and gochuchang sauce. For a bit of crunch, try thinly sliced radish or onions and chunks of sweet pepper.
My better half has been on a Jamie Oliver kick lately. Sesame Seared Salmon was a winner – it’s ‘fast & easy,’ while being packed with flavor. As an added bonus, the recipe requires a low number of ingredients that are nutrition powerhouses. Minimal ingredients make it easy to shop for, easy to prepare and budget-friendly.
The flavors in Bún Chả by Cook’s Illustrated are divine, and the fresh veggies and herbs lend a lightness to the dish that is perfect for a balmy summer evening.
The recipe was scaled for two people, so I highly recommend you triple the portions. The pork patties lend themselves to a variety of preparations, including lettuce wraps, rice paper wraps, rice bowls, or rice vermicelli bowls, so you’ll want leftovers. My sense is these patties will freeze well, though we didn’t have enough left to test my theory.
This recipe showcases traditional accompaniments, and you can easily add variety with bean sprouts, scallions, matchstick carrots, or thinly sliced sweet peppers.
We love breakfast! I can hardly believe this is my second breakfast post. (Check-out this post to make perfect poached eggs, every time!)
I bought a waffle iron and as a first-time waffle iron buyer, I made the mistake of buying a classic waffle iron, rather than a belgian waffle iron. In part, because I didn’t realize the type of waffle we prefer … whoops … hindsight is 20/20. As I now realize, we like the slightly crisp exterior and cakey interior of a belgian waffle, rather than the primarily crisp texture of a standard waffle.
So I’ve been on the hunt for a waffle recipe that will yield the flavor and texture we desire with a standard waffle maker. I have finally found such a recipe. Meet Classic Buttermilk Waffles by King Arthur Baking Company.
(If you’re wondering … that is gold kiwi!)
Food & Wine recommends pairing Chicken Francese with an arugula salad or lightly steamed asparagus. Yes … while this dish is a pan-fried chicken breast accompanied by a white wine cream sauce, the flavor profile is, nonetheless, light and asks for a minimalist side dish. We did not heed the instructions and went with pan fried baby broccoli. Delicious in and of itself, but admittedly not the best match for this dish.
Be sure to take the time to pound the meat to a thin consistency, which tenderizes the texture and the consistent thickness makes it easy to pan fry.
Looking to add variety to your stir fry game? Stir Fried Beef with Kimchi by Cook’s Illustrated is the answer. I find the flavor of stir fries tend to be umami-packed and a bit on the sweet side. I love the tangy element the kimchi brings to the dish.
The kimchi you select matters, so try this recipe with various brands until you meet your perfect match. I added sugar snap peas to up the vegetable quota. If you choose to add peas, I’d suggest you add them right before serving to avoid giving the pods a mushy, unpleasant texture. Push the ingredeints to the sides of the pan and quickly saute the peas until al dente before combining.
Snap Pea–Radish Salad with Herbed Yogurt
Simple summer-cooking at its absolute best is Snap Pea–Radish Salad with Herbed Yogurt by Food & Wine. I loved the crisp texture from the raw vegetables, and the tangy yogurt sauce serves as a nice backdrop.
Not only does this dish plate beautifully, it is simple to prepare and incredibly versatile. As long as the vegetable is delicious raw, you could throw-in any at its peak. Mix-up the flavors by changing the herbs you have on-hand. Create additional depth in texture or flavor with a topping. Here, we opted for toasted pine nuts, rather than poppy seeds.
Harissa Chicken With Green-Chile-And-Tomato Salad
Interestingly, Harissa Chicken With Green-Chile-And-Tomato Salad was originally published by Food & Wine, and you can still find it referenced in the article, 20 Chicken Dishes Everyone Should Know How to Make, According to Chefs, but the link connects to a spicy chicken chili. [Insert confused look here.] Thank goodness for Google!
Skinless chicken breast sticks to the pan easily. This means all of the great flavor from the browning is left in the pan. To create an environment where that flavor remains on the chicken … be sure the pan is hot enough and you use enough oil. Finally, once the chicken is set in the pan, do not touch it until it gives a bit when you shake the pan gently.
We added toasted fregola to the salad. Israeli couscous or farro would also be lovely. In this version, we substituted shallots for red onion and thinly sliced them whole to protect the rings (this last technique being only for a visual effect).
This Penne Alla Vodka recipe by Williams Sonoma sits squarely in the ‘Simple’ category, because preparing the fresh tomatoes requires a bit of effort. However, the resulting flavor is 100% worth the little bit of extra time. In a pinch, you can substitute canned tomatoes (about 2 cans drained of excess juice), but the flavor is denser, so add a bit extra of all of the other ingredients.
Don’t forget to allow the heavy cream to come to room temperature before adding it to the sauce. This retains the silky texture and prevents the cream from separating. I typically add extra basil (Can you ever have too much basil?) and fresh mozzarella bocconcini for protein. I haven’t tried it, but I do think this sauce would be delicious over vegetable spirals.
Butter Chicken (Murgh Makhani) by Cook’s Illustrated
Butter Chicken (Murgh Makhani) by Food Network
We love the rich flavors that characterize Indian dishes, and murgh makhani, or butter chicken, is one of our favorite go-to recipes. I recently encountered two versions, and … it’s a butter chicken showdown! Specifically, I prepared Butter Chicken (Indian Chicken in Tomato Cream Sauce) by Food Network and Murgh Makhani (Indian Butter Chicken) by Cook’s Illustrated. Both recipes were delicious.
Food Network’s version was super fast and easy to prepare. It came together quickly but I missed the depth of flavor imparted by tandoori chicken and the richness that the flavor, while good, lacked complexity. Next time, I’ll try simmering the sauce for a longer period to allow the flavors to meld.
While I would still describe the recipe as simple, Cook’s Illustrated requires a bit more preparation. They managed to coax out a more complex flavor with a short cook time, and broiling the chicken imparted a smoky, umami flavor that more closely mimicked tandoori chicken. This was my favorite version, and I’ll definitely be leveraging the technique for broiling chicken in other recipes.
Have you tried Ethiopian cuisine? The dishes are richly flavored and vegetable-forward with a healthy dose of heat. Traditionally, the dishes take the form of a thick stew, wat, and are served atop injera, a sour-fermented, flatbread with a sponge-like consistency.
In this particular dish, we used tomatoes, rather than tomato paste, which accounts for the lighter color. We also cubed the chicken thighs, rather than cooking them on the bone.
If you prepare these dishes at home, you can control the level of heat. If you find you’ve made the dish too hot, try adding a bit of heavy cream or white vinegar to the dish. If these ingredients do not temper the heat to your liking, accompany the dish with a large glass of milk to neutralize the heat. If you’re avoiding dairy, try something high in acidity, like orange juice.
Doro wat is a fiery, richly flavored addition to your chicken repertoire. Little’s favorite is the soft boiled egg. Bring 1” of water to a rolling boil. Add the egg into the boiling water and cook for six minutes. Rinse with cold water and peel.
Beef Stroganoff over Buttered Noodles
I recently asked Husband for a dinner idea and he suggested beef stroganoff. I vaguely recall the last time we made this dish being in Seattle … easily 10-years ago. Challenge accepted.
This recipe featured on Food Network and courtesy of Tyler Florence caught my attention. The ingredient list is streamlined, and I categorized it as “Simple,” rather than “Fast & Easy” due to the extended simmering time (crucial for tender beef chunks).
I increased both the carrots and the mushrooms and loved the beefy flavor this recipe produced.
Interestingly, I couldn’t find this recipe by Williams Sonoma online, so I included a link to a copy cited on another blog.
Little was thumbing through our Williams-Sonoma Pasta cookbook and quickly started marking recipes he wanted to try. We are slowly working our way through his choices, and this caprese pasta recipe was at the top of our list.
I have owned this cookbook for well over 15 years, and I cannot believe this is our first time trying it. The dish was super easy and fast to throw together, and the flavors are delicious. Bonus points awarded to this dish, because it is vegetarian.
Beef Chili with Masa Harina by Williams Sonoma is a delicious and simple version of classic chili – a hearty, satisfying dish.
Chili is often a crowd-pleaser, and an excellent option for serving large groups. I love to accompany chili with a variety of toppings, so each person can make it their own.
Topping Ideas: shredded cheese, scallions, avocado, sour cream, shredded cabbage or iceberg lettuce, diced tomatoes, corn chips, jalapeno chips, pickled or fresh jalapenos, diced red onion, green chiles, salsa, sliced radish
This recipe by Cook’s Illustrated immediately transported me to my childhood and tacos served by the cafeteria at school. Granted, this recipe has a more elevated profile than those tacos of days past, but I loved the simple toppings and crunchy shell. Next time I’ll select a bigger taco shell and cut the tomatoes into a smaller dice. I loved the melty, gooey fun of the monterey jack.
Cook’s Illustrated uncovered the ultimate tip to making ground meat tender and moist … create a thin slurry with a small scoop of baking soda and water. Combine the slurry and ground meat, and allow the mixture to rest about 15-minutes. This technique is especially important for turkey and chicken, which tends to become very dry when ground. This particular recipe did not call for this step, but it’s something I do every time I cook ground meat.
Spiced Creamy White Greens & Beans
Spiced Creamy White Greens & Beans is an excellent vegan discovery. The earthy, rich flavors produced by this Bon Appetit recipe are downright lovely, and the recipe is simple to make. I love the crunchy texture introduced by the cumin seed tadka.
I didn’t want to lose the heft of the beans to mashing, and I don’t prefer the texture or appearance of mashed beans, so I added a can of coconut milk to give a bit of silkiness and weight to the broth.
Orzo and Chickpeas with Turmeric-Ginger Broth
I love the fresh and interesting flavor profile of the broth. This Food & Wine dish comes together quickly and is perfect for an evening where you are looking for a light meal.
To give a bit of silkiness and weight to the broth, I added a can of coconut milk. We topped the soup with thinly sliced shallots and cilantro. A dollop of gochuchang sauce introduced a touch of heat.
I tossed cauliflower with a some turmeric, salt, and pepper and prepared it according to my Simple Roasted Cauliflower recipe. We realized this was also an excellent topping.
Smoky Beans and Greens in Tomato Broth
I love beans and greens … and I’m constantly looking to add to my list of vegetarian dishes. Smoky Beans and Greens in Tomato Broth by Food & Wine lends a smoky, earthy flavor profile to my list of vegetarian go-to recipes, and I love this southern twist on beans and greens.
This dish is on the spicy side, so meter the heat with a dollop of sour cream.
A crusty bread is perfect for capturing the last bits of flavorful broth and balances the texture. I brushed a bit of ciabatta with olive oil and toast in the oven until golden brown.
I’ve been seeking incredible meat-free dishes, and many of the recipes I’ve uncovered have been soups, stews or bowls. I was craving something different and stumbled across this gem from Food Network.
These chimichangas are simple to create, while being hearty and full of flavor, so you won’t miss the meat.
We used sour cream and salsa as quick and easy toppings. If you have a bit of extra time, make my very own BEST Guacamole recipe to up-level this dish.
Chicken Coconut Soup with Lemongrass
I cannot believe I have been making this recipe by Williams Sonoma for over 20 years. The online version has changed just a bit, so I’ll highlight what is different.
For our own modifications, we do not use fish sauce (just a personal preference). To make this a more complete one-dish meal, we increase the mushrooms and add bell pepper. We often serve the soup over rice (but not always).
The online version remains fairly true to the original recipe, but adds sugar and lime zest (or makrut leaves) and substitutes cilantro for basil. There you have it … you’ve now got two recipes in one.
Turkey Meatballs with Lemony Rice
I love how the rice comes together in this dish. The texture is lovely due to the slight toasting of the grain prior to adding liquid, and the turkey meatballs add a savory element to the otherwise plain flavor.
I keep a coffee grinder in my kitchen to freshly grind spices, and I used the grinder to make bread crumbs, rather than using (and more importantly, cleaning,) all of the components of a food processor.
This stew was delicious. I find preparing butternut squash to be a chore, so I wouldn’t call it easy, but it’s definitely simple. Be sure to cut the vegetables to a similar size to promote even cooking.
Swap vegetable stock for the chicken stock to make it fully vegetarian. I added chickpeas for extra protein.
The dish called for watercress, but it wasn’t available at the grocery store, so I substituted pea shoots. They added a fresh crunch, but I think the spice of watercress might have been a nice contrast to the sweet of the butternut squash. Next time I might try arugula and add a bit of crunch with a toasted almond or pistachio. I served this with Israeli couscous, but it would also be delicious with a slice of toasted, rustic bread or rice.
Both Big and Little adore pasta. Bolognese is one of our favorite recipes. We turn to it time and time again, but the recipe is time-consuming, primarily due to long simmer times that allow the flavors to blend.
True to its name, this bolognese recipe by Giadzy is, indeed, simple. Both the ingredient list and prep time is minimal, but the flavors are still rich.
This is your ticket if you want a hearty, comforting meal but have the energy for a PB&J.
This recipe comes together in a pinch (note, overnight marination is required) and yielded at least two dinners and one lunch for our family of four.
The meat is super versatile … bowls, tacos, buns, arepas, salads galore.
The first night I made bowls (I love love love a good bowl.) Our base was rice and the toppings included pea shoots, corn, radish, avocado, red onion, and tomato. The next night we made tacos topped with cilantro, thinly sliced onion and radish … plus a drizzle of crème fraiche.
Cranberry beans are not a standard item in the grocery store. Thank goodness nearly anything can be found online.
This recipe does call for a bit of pancetta, which lends a subtle smokey element to the dish. While I followed the recipe here, next time I’ll make it vegetarian (in my quest for heaarty meatless dishes) by eliminating the pancetta and adding a healthy pinch of smoked paprika. I might also try a parmesan rind.
Aside from soaking the beans overnight, this is a dump-and-go crock pot recipe … super easy prep. We topped the dish with pea shoots for added nutrients and a bit of fresh crunch.
Kebabs / Kabobs / Skewers
Grilling and warm weather go hand-in-hand, and skewers are hard to beat. Not only are they vegetable-laden bites of scrumptious goodness, they lend themselves to a variety of dishes, so you’ll never get tired of leftovers … try tacos, bowls, or flatbread.
I recently came across this marinade by House of Nash Eats for beef, and this marinade by Once Upon a Chef for chicken. The chicken marinade has a touch of spice, so reduce the red pepper flakes and paprika for a milder flavor.
Rather than mix ingredients, we make skewers of single ingredients to ensure the proper cook times. Make extra marinade to coat your vegetables, or simply dress them with olive oil and a sprinkling of salt and pepper.
Looking for inspiration? Try cherry tomatoes (Big and Little’s favorite), cabbage, sweet peppers, mushrooms, onion, zucchini, pineapple, potato, crookneck yellow squash, or asparagus.
Curried Chicken with Coconut Rice and Lime Yogurt Sauce
My mom bought me the One-Pan Wonders cookbook for my birthday. Normally, I try to avoid sharing recipes that are not easily available online, but the first recipe I attempted was outstanding and easy to prepare … so here goes.
Even though I sliced the chicken thinly, I needed more than the recommended 10-15 minutes to fully cook the chicken.
I recommend sliced almonds without the skin. Do not, I repeat do not, skip the yogurt sauce. It is delicious and super easy to assemble.
Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde
Another winner from the One-Pan Wonders cookbook … and it’s now 2 for 2.
First and foremost, this recipe was easy! We accidentally bought sirloin steak, but I decided to go for it anyway. In the end, although the steak was cooked through, it was also tender and flavorful.
While I’m not a huge fan of italian parsley, I make an exception for this particular salsa verde. It lends a lovely brightness to the dish. Make extra, because we didn’t have enough to accompany our leftovers.
Skillet Chicken and Chorizo Paella
Another winner from Food & Wine.
The prep for this recipe was rather simple, but you have to pay attention to the assembly of the dish itself to build the proper flavor.
I found the italian parsley to be extraneous … but I wonder if the salsa verde from Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde could add a little something special. Something to try on the next go-round.
Braised Chicken Thighs with Chard and Mustard
Recipe 5 continues the winning streak from One-Pan Wonders by Cook’s Country. I gravitate toward recipes with greens, and this one is lovely (in appearance and taste). I recommend adding a bit of extra broth and white wine to yield more sauce. (Trust me, you’ll be happy you did.)
We served this dish over a mix of white rice and quinoa.
For some variety, on the next go-round, I’m going to try a bit of red pepper flakes or capers.
Palak “Paneer” with Pressed Fresh Ricotta
I love just about any dish that features paneer, so “ricotta” paneer caught my attention. This take on paneer is tasty, but the cubes are very delicate. If you’re short on time, substitute store-bought paneer.
I reduced the cayenne to meter the heat, and I recommend increasing the cream to create a more velvety texture. I also recommend cutting back the ginger (or perhaps grating it) for a more subtle flavor.
Next time, I’m going to try a half and half mixture … half spinach and half baby kale.
One Pot Lemon Turmeric Chicken Rice with Caramelized Onions
This recipe from feedfeed is full of earthy flavor. We used bone-in chicken thighs, instead of legs, and topped the dish with creme fraiche and a squeeze of lemon juice.
Add Simple Roasted Cauliflower for a complete meal.
This recipe by Tyler Florence for Food Network is easy, fast, and full of flavor!
To save more time, try ground pork or chicken. Make it your own with toppings. We used cilantro, yellow pepper, scallions, and diced tomato. Additional ideas are toasted pepitas, black olives, or pickled jalapenos.
We made our own Mexican spice mix and used it in the recipe, as well as adding it to rice with black beans. We also pan-fried asparagus and added the same Mexican spice mix (finishing it with a splash of chicken stock).
Italian Meat Loaf with Fresh Basil and Provolone
We stumbled across this Cooking Light recipe over a decade ago, and it’s been a regular in our meal plan rotation ever since.
Unless you love provolone, I recommend avoiding extra-sharp provolone, as the tangy flavor can overwhelm the dish.
Double the recipe, because this dish freezes well. You can also use leftovers for sandwiches.
To lighten the dish, try substituting the beef for ground turkey and the provolone for low-moisture mozzarella.
Need more ideas?
Fast & Easy | Simple | Worth the Effort | Soups & Stews | Pasta | Slow Cooker Dishes | Side Dishes | Desserts
