Simple Cooking

The Reuben sandwich and the Rosen family date back to when Alan's Grandpa Harry and his brother Mike ran the Enduro Sandwich Shoppes in the late 1920s in Manhattan. That began a long Rosen history of serving some of the best Reubens in New York—but not always with corned beef! Today you can walk into Junior's and still order the Original Reuben, made only with corned beef. But now you also have the option of a Turkey Reuben with melted Swiss and coleslaw, a Pastrami Reuben, and this one, the Combo Reuben, which is overstuffed with corned beef and pastrami. Feel free to make them any way you like. At Junior's each Reuben comes with grilled sauerkraut and melted Swiss and is always on rye bread, hot off the grill, with potato salad on the side.

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork’s pan drippings.

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.

Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.