Chocolate Chip Cookies


  1. Pull eggs out of the fridge. Melt butter.
  2. Sift together flour, baking soda, and salt.
  3. Cream together sugars and butter. Beat in eggs, yolks, and vanilla.1
  4. Gradually fold in dry ingredients.
  5. Add chocolate chips. Cover and cool.2
  6. Preheat oven to 350°F.
  7. Arrange rounded spoonfuls of batter on parchment paper.3
  8. Bake 11 to 12 minutes, alone on the center rack.
  9. Cool on baking sheet for 2 minutes, then transfer to cooling rack or lined dish.

  1. Throw in a pinch of salt after mixing in the egg.
  2. Cover with plastic wrap. Keep in fridge for at least 30 minutes.
  3. Larger cookies will keep their texture for longer. Do not apply any excess pressure to dough.


Cheesy Beans


  1. Mince onions and garlic. Chop cilantro to your liking.
  2. Bring beans to a boil.
  3. Add onions and garlic, reduce heat, and cover. Simmer until onions are translucent.2
  4. Salt the beans. Throw in a tiny pinch of black pepper and a bigger pinch of cayenne.
  5. Stir in cilantro.
  6. Return to heat and melt in cheese before serving.

  1. Use anywhere between ¼ and ½ onion per can of beans.
  2. For Country-Style Cheesy Beans, fry onion and garlic in half-canola-half-butter over medium heat. Add beans later.


Couscous Yumyum


  1. Dice celery, carrots, and onion. Mince garlic.
  2. Sauté vegetables in olive oil until crisp-tender. Add garlic.
  3. Stir in couscous. Salt and pepper.
  4. Pour in broth and bring to a boil.
  5. Cover and remove from heat. Let stand for 5 to 8 minutes.
  6. Evenly stir in harissa and fluff to serve. Garnish with herbs.


Quickey Chickey

  • chicken breast, boneless, skinless
  • seasoned salt1
  • garlic powder
  • olive oil
  • unsalted butter

    1. Pat-dry chicken, cover with plastic wrap. Flatten to uniform thickness.
    2. Season both sides liberally with salt, seasoning salt, garlic powder, and black pepper.
    3. Heat butter and oil over high heat in a large, lidded braising pan or pot.
    4. When butter is melted, sear breast for about a minute.
    5. Flip, cover, and reduce heat to low. Start a 10-minute timer.2
    6. Keeping covered, remove from heat and allow to rest another 10 minutes.

    1. Lawry's® seasoned salt contains salt, sugar, turmeric, paprika, onion, and garlic.
    2. For the next 20 minutes, no diablerie: do not uncover, do not peek.


    Ragù alla Salsiccia


    1. Empty whole tomatoes and juice into a saucepan. Leave covered on a simmer through prep.
    2. Finely dice vegetables and mince garlic.
    3. Sweat onions in olive oil over medium-low heat.3
    4. Add garlic, herbs, salt, and pepper when onions begin taking on some color.
    5. Breaking apart sausage, sautée over slightly higher heat until it appears lightly cooked.
    6. Pour in wine and reduce.
    7. Remove tomatoes from oven. Add to ragù along with tomato paste and bay leaf.
    8. Cover and simmer for two hours. Serve over tubular pasta, topped with grated cheese and fresh basil.

    1. For a more authentic ragù, finely dice 1 carrot and 1 stalk celery as well. Cook with onion.
    2. Include a sprig each of fresh rosemary and thyme if available.
    3. Take your time here.


    Red Lentil Dal


    1. Rinse lentils until water runs clear. Blend tomatoes if using whole. Mince garlic, onions, and ginger.
    2. Bring cold water and lentils to a boil. Cover and simmer until just done.
    3. Drain and save any remaining lentil water.
    4. Let peppercorns and cloves release aromas in oil over medium heat for 2 minutes.
    5. Sweat onions until golden. Add garlic and ginger. Cook for an additional 4 minutes.2
    6. Stir in dry spices.
    7. Add tomatoes. Cover and simmer until tomatoes give off that vibe.
    8. Add lentils and any remaining lentil water.
    9. Simmer for at least 10 more minutes and serve.

    1. Alternatively, use tomato purée whose only ingredient is ripe tomatoes.
    2. Low heat and patience is key.


    Thai Red Curry


    1. Thinly slice shallots. Mince garlic and ginger.
    2. Chop bell pepper and chicken into 3-cm squares (that is to say, "bite-sized").
    3. Heat vegetable oil over medium-high heat. Add shallots and turn heat down to low.
    4. When shallots begin to take on golden color, add chicken and increase heat to high.
    5. Sauté for 5 to 8 minutes.
    6. Add lemongrass, garlic, ginger, bell pepper, and curry paste.
    7. After about 3 minutes, pour in coconut milk and stock.
    8. Bring to a boil, stir in sugar, then simmer uncovered for 20 minutes.
    9. Serve over rice, garnished with lime and fresh cilantro leaves.

    1. Alternatively, use a mix of two thighs, two drumsticks, and one breast, deboned.
    2. I use finely chopped lemongrass kept in the freezer. Lemongrass paste works great too.