Once, when I was in Cambridge working all day nonstop with Julia Child, as we often did, it was almost 11 p.m. when she finally swept away the manuscript and announced we’d make dinner. She then turned to me and said: “Judith, you make a nice little potato dish while I fix the meat.” Slightly unnerved, I managed to rise to the occasion and put together what I would call a fast stovetop version of the classic potatoes Anna. As I mashed some garlic and salt together and smeared this between the layers of sliced potatoes, Julia was looking on a bit skeptically, and although I used lots of butter, of which she always approved, it wasn’t clarified butter. But when we sat down and she took her first bite, she pronounced the potatoes delicious, and her husband, Paul, toasted me. I was in cook’s heaven. I probably made my potato dish that night in a standard round 5- or 6-inch skillet for the three of us, but in recent years I’ve made it regularly for myself in a 4 1/2-inch-square cast-iron frying pan, which once belonged to my father. After he retired, he liked cooking for himself, and I remember his acquiring this little pan with pride so that he could make himself one perfect fried egg. It’s unlikely that you’ll have such a pan, particularly one imbued with fond memories, but any very small skillet will do.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.