Simmer

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

DIY kid food is the best food, if you ask us.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.

Braising bone-in chicken in your dish helps build flavor and sauce depth.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.