Cast-Iron Skillet Peach Crisp
Juicy cinnamon peaches baked under a crunchy brown sugar oat topping in a cast-iron skillet and finished with scoops of vanilla ice cream. Bakes in the oven at home or over the coals at camp.
Country Sourdough Loaf
A crackly, open-crumbed country loaf made with bread flour, a little whole wheat and an active starter, cold-proofed overnight and scored with a simple cross before baking in a Dutch oven.
Chicken Pad See Ew
Wide rice noodles stir-fried in a hot wok with chicken, egg, Chinese broccoli and carrots in a sweet, smoky soy sauce. The Thai street food classic, ready in 25 minutes.
Classic Pumpkin Pie with All-Butter Crust
A smooth, warmly spiced pumpkin custard baked in a flaky homemade butter crust with a rustic edge. The classic Thanksgiving pie, easy enough for any fall weekend.
Andalusian Gazpacho
Silky chilled tomato soup blended with cucumber, green pepper, garlic, sherry vinegar and good olive oil, served with a fan of cucumber and fresh basil.
Carnitas Tacos
Slow-braised pork shoulder crisped in a hot skillet, tucked into warm corn tortillas with diced white onion, cilantro and a spoonful of red salsa.
Kimchi Fried Rice with Fried Eggs
Day-old rice fried with chopped kimchi, gochujang and a splash of kimchi juice, topped with crispy-edged fried eggs, scallions and sesame seeds.
Shakshuka
Eggs poached in a spiced tomato and pepper sauce.
Teriyaki Chicken with Rice and Broccoli
Juicy chicken thigh pieces and onion glazed in a quick homemade teriyaki sauce, served with steamed rice and broccoli. One skillet, about 35 minutes.
Falafel Wrap
Crispy chickpea fritters wrapped with fresh vegetables.
Classic Fettuccine Alfredo
Butter and heavy cream simmered in a skillet, stirred smooth with finely grated Parmesan and tossed with fettuccine. Ready in 20 minutes.
