Simple Cooking

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Get an extra jolt from your breakfast by putting espresso powder in the waffle batter.

You can serve these flatbreads as is or wrapped around a filling.

This lattice-topped, make-ahead casserole is almost too pretty for its own good.

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

This cheesecake-like dessert is based on the first-ever recorded pie recipe, written down by ancient Romans.

Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.

Sifting the powdered sugar may seem a bit fussy, but it’s the key to getting an even, not clumpy coating of sugar on each and every piece.

Silkier, lighter, and more sinfully good than anything you've ever tasted before.

Cheesier macaroni and cheese in minutes—no box required.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Fresh and candied ginger team up to make an uplifting, zesty treat that can be prepared in any season. This quick yet impressive dessert lends itself to endless reincarnations, using various dried fruits and citrus zests, or even cocoa for chocolate lovers—see the recipes that follow for ideas!

I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.

My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.

This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It’s probably one of my most deceptive desserts—everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.