On those occasions when you’re left to your own devices for dinner, and you don’t particularly want to spend too much time cooking, but you also want a dinner that’s satisfying, this sandwich from Mark Bittman’s Kitchen Express is just the thing. (It helps if, like me, you’re part otter, and love pungent fish that comes in tins.) Preparation time: The amount of time it takes to boil an egg.
Garlic shrimp tacos are so easy, so delicious, and so fast. They’re one of our go-to dinners during the summer. They barely heat up the kitchen and they’re so so good. Plus, we seem to have an influx of bay shrimp from our seafood CSA right now, so they’re a great way to enjoy the little pink sea critters.
This slightly sweet, rich dressing over spinach is one of my favorite recipes from my grandma’s kitchen. It’s so simple, yet so elegant, and the clean flavors of spinach come bursting through the nutty flavors of the tofu. This is another dish that’s supremely easy and deliciously rewarding.
Once you have the ingredients on hand, this soup is ridiculously quick and easy to make. The clean, clear hon dashi broth makes a perfect base for the rich threads of egg and the sweet, slightly crunchy snow peas. For the best experience, drink it from a warm bowl cupped in your hands.
Sweet and spicy tofu makes this hot, brothy soup from Sunset magazine an extra special weeknight dinner. Easy, vegetarian, healthy and delicious. How could you NOT love this bowl of soup?
This easy little one-pot stew from Bon Appetit is full of good protein and amazing, smoky taste. Perfect for a weeknight dinner after a cold run and a long day at work.
Post-Thanksgiving, you may be craving something simple and warming. We went for a cold stroll to pick out a Christmas tree, and came home to warm up with this one-pot soup from Sunset magazine, before putting up the ornaments.