Simple Cooking

Cooking your own sauce for this classic Italian dish is easy! Make this dish the star of your meal, or divide up into small ramekins to serve as a side dish.

Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.

This triple-decker amplifies the classic fLavors of a BLT with sliced hard-boiled eggs, chive mayo, and a bundle of fresh herbs.

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus bring out its flavor without adding any more fat. Easy to make and pretty to serve.

A great addition to a brunch menu-serve with fruit and mimosas for an impressive display.

This recipe is one of eggland’s best’s most popular recipes.

This easy and delicious dish can be served in sliced with toasted points and fresh fruit for a perfect presentation.

A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestion.

The perfect blank canvas to make your breakfast sweet or savory.

Eddy was inspired by his Afghan mother-in-law's recipe for firni, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.

Spiced Chickpeas with Yogurt and Crunchy Pita
I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish—which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I’ve had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more.

Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals.

You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

Pelaccio flips the kebab script by cubing luxurious cuts of steak and marinating them in coconut milk, garlic, and chiles. Try this with tri-tip, top sirloin cap steak, or rib eye; just make sure a strip of fat is still intact; you'll use it to thread onto the skewers.

The keys to a light, airy semifreddo that melts in your mouth? Just enough sugar to sweeten it and keep it soft in the freezer. Also, "gently folding and not overmixing," says Laiskonis. Go over the top by serving it with cinnamon whipped cream and chile-chocolate sauce (or use store- bought chocolate sauce).