Cooking Recipes

These easy Dutch oven recipes work in a cast iron Dutch oven: and they’re not just soup recipes. Think risotto, bread, healthy veggie broth, and more.

Do you have a Dutch oven? When Alex and I first starting cooking, we had no idea what a Dutch oven was! We asked for one as a Christmas gift one year, and the rest is history! There are so many easy Dutch oven recipes, it’s hard to know where to start! Here’s all about Dutch ovens: why to use a Dutch oven, what size to Dutch to buy, and of course: our favorite Dutch oven recipes!

What is a Dutch oven? Why use a Dutch oven?

Before we start: what is a Dutch oven? A Dutch oven is a heavy cooking pot with a lid that’s used for braising meat and making soups and stews. Dutch ovens can be used on the stovetop or in the oven, and they’re typically made of cast iron. Some Dutch ovens have an enamel coating over the cast iron, which makes them easier to clean.

Why use a Dutch oven when you’re cooking?

• Dutch ovens hold heat well! When we first started using our Dutch oven, we were surprised at how smoothly sauteeing happens. It definitely feels more luxurious than doing the same thing in a normal pan.
• Dutch ovens are oven proof! Sounds simple, but it’s nice to have a pan that can be used on the stovetop and in the oven.
• Dutch ovens look pretty. Maybe this is silly, but we keep our Dutch oven out on our stove because it’s nice to look at and gives a cozy vibe.
• Dutch ovens can cook a myriad of things! Dutch oven soup recipes are delicious, but there are so many other things you can cook as well! Bread, dried beans, risottos: keep reading for the recipes.

Which and what size Dutch oven should I buy?

If you don’t have a Dutch oven, it can be overwhelming to try to find which brand and size of Dutch oven you should buy. Here are the ones we use: we have had great luck with both:

Without further ado, let’s get to those Dutch oven recipes!

Of all of the easy Dutch oven recipes, one of our favorites is using it to make risotto! The Dutch oven holds the heat so well that it’s a great pan for risotto. This easy cauliflower risotto recipe features roasted cauliflower and hearty chickpeas. It’s packed with nutrients and is a filling weeknight meal.

Next in our Dutch oven recipes: did you know you can use a Dutch oven to bake bread? The traditional method of cooking sourdough bread using steam can be hard to create at home, so our recipe uses a Dutch oven instead! Our best sourdough bread recipe is the ultimate guide to mastering sourdough bread at home. It has easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture. (As noted above, we use a separate Dutch oven for bread!)

Wondering how to cook dried beans? Our Dutch oven recipe for cooking dried beans is quicker and simpler than the traditional stovetop method.

You might not think of ramen as an easy Dutch oven recipe, but it’s perfect for a Dutch oven. This healthy and easy vegetarian ramen recipe is a great way to have an excellent bowl of ramen at home. Fresh and flavorful, it’s a great vegetarian dinner. And with few simple substitutions, it’s vegan as well.

Chili in a Dutch oven? Yes, please! This vegetarian chili is so thick and flavorful, you won’t miss the meat! It’s a crowd pleasing hit with vegan, vegetarian, and meat eaters alike.

Topping the charts of our favorite Dutch oven recipes is this homemade vegetable broth. It takes less than an hour to make, is cheaper than storebought, and is a great way to utilize vegetables you have on hand. Make it on the weekend and freeze it for use throughout the week.

We’re into risotto over here, and this one’s a fancy version! Though it sounds gourmet, this Parmesan truffle risotto recipe is pretty simple to put together in a Dutch oven. And the black truffle flavor sends it out of this world.

This list is not all Dutch oven soup recipes, but of course we had to mention some of our favorite soups! This cauliflower soup recipe is vegan and full of cozy Moroccan spices, like ginger and turmeric. It’s a healthy cauliflower soup that’s easy and delicious. (PS Head over for the video of our Dutch oven recipe in action!)

Oh, did we mention mac and cheese? Making the creamy white cheddar sauce is perfect in a Dutch oven. This homemade mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes. It’s a fan favorite!

Another favorite east Dutch oven recipe is this hearty sweet potato and kale soup! It features black beans, sweet potatoes, and kale, and is flavored with cumin and lime. It’s bursting with flavor and a deliciously healthy recipe.

Can’t stop, won’t stop on the risotto recipes! This kale and mushroom risotto comes together in about 30 minutes in the Dutch oven. It’s easy to make and perfect for company. Enjoy with a glass of wine and toasty bread.

The last easy Dutch oven recipe is a preview from our cookbook, Pretty Simple Cooking! It’s one of our most popular quick soup recipes. Full of zesty flavor, black beans, and tomatoes, it’s topped with crunchy tortilla strips.

Is it glass half-full to say I may never have a trip so memorable? Maui is quite literally a dream. When people picture vacation – I think most people are really envisioning Maui.

We stayed in Wailea on the southwest side of the island. It’s a bit less family-friendly than other parts of the island, such as Lahiana and for that we were thankful. We stayed at the beautiful Andaz Maui and were very happy with our accommodations. The restaurants on-site were amazing (more on those below) and the poolside food and beverage were spot-on. I only wish it were all-inclusive � We flex direct from O’Hare to Maui — 9+ hours going and 7+ coming back. The 6 hour time change (6 hours behind EST) was an adjustment, but for that reason, Hawaii gets up and at’em which I personally found to be ideal.

This post will be long but hopefully very informative. Unlike myself in day-to-day life, I planned the HECK out of this trip and did a TON of research. If it can help someone else plan a trip of a lifetime – awesome! Maui will not disappoint no matter what.

Day 1: Landed around 2:30pm local time and immediately went to CostCo. I highly recommend this approach as island life and having everything imported drives up the cost on just about everything. We purchased some snack foods, LaCroix, wine, sangria, etc. And at the end of the week, we returned all the unopened bottles (CostCo is 2 minutes from the airport, literally). We were lei’d at the Andaz and used the hotel’s courtesy shuttle to head to the shops in Wailea. We had a drink at Cheeseburger Grille and Tap Room because it was open air but may have liked Tommy Bahama’s better (lots of recs to go there over the course of the week and in the same location).

Next up was the Fairmont Hotel in Wilea for dinner at Nick’s Fishmarket. I got the scallops and risotto; Mark got the fish special. Both were incredible – as was the sunset and hotel. We called it quits early after the day of travel.

Day 2: We got up for a workout and I found my way to the footpath that runs along the resorts of Wailea – starting at the Andaz and finishing at the Fairmont. There and back was just shy of 4 miles and very busy! Lots of walkers and joggers out and about but so beautiful to run along the beach on a paved path with so much to see. If you want a little something different, you can head north and run from beach to beach on your way to Kihei. We rinsed off and went to the beach at our resort for snorkeling, reading, and relaxing. The snorkel gear is included in the resort fees and we definitely took advantage. We spotted tons of fish, coral, and the beloved sea turtles that are so well-loved on the island. Mark and I strolled from beach to beach for a nice, long walk before we headed off to Lahiana, about 45 minutes north. Once there, we went to happy hour (2-5pm!) at Fleetwoods where there’s great food and drinks – we sat on the rooftop with live music while watching the whales breech and tail-slap. Is this real life?

We walked from there to check out Kohola Brewing, less than a half mile away. The vibe is very similar to all of our local breweries and the beer was good! We walked back to Front Street (less than 1/2 mile) to go to the Lahiana Yacht Club (if you’re a yacht club member, use your reciprocal privileges to enjoy!). The yacht club is RIGHT over the water and the whales continued their show. Breathtaking. We started our journey back to Wailea but not before stopping at Leoda’s Pie Shop which was on our way back south. The coconut cream pie was AMAZING! Such a cute place and the salads looked amazing, too!

Day 3: We rented the bikes available at our resort to bike to Kihei (about 2 1/2 miles) to have a sinful breakfast of cinnamon rolls at the Cinnamon Roll Place. It’s a little hole-in-the-wall in a strip mall, but don’t let that deter you. These cinnamon rolls are SO good that we went back a second time � We made it back to the resort (a bit of a hill on the way back – ha!) and hung out at the pool and beach before heading to a mixology class (included in resort fees) that was located in Ka’ana Kitchen. Lots of fun! That evening, we went to Paia (about 35 minutes from Andaz) for dinner at the famous Mama’s Fish House. I ordered the macadamia nut-crusted crab and lobster-stuffed fish and Mark got the fish panang curry. The service was great after a bit of a wait for our reserved table. Of all restaurants, be sure to book this one well before your trip so you’re sure to get a table. Maybe book if for 2 nights because it’s THAT good. Our reservation was at 8:15pm so unfortunately, we missed sunset (closer to 6:30pm). I can only imagine how beautiful it would be during sunset – we could hear the waves, but it was pitch black in the distance! I would pass on their Mai Tai – not my favorite.

Day 4: We started our morning with a ride with the courtesy shuttle into Kihei to meet Red Line Rafting for a whale watching tour. Officially, March 31st (which happened to be the day we went) was the “last” day of whale watching. Whales can be seen through May, but there’s no guarantee like there is in the last part and beginning of each calendar year. We spotted lots of whales and even a breech or two (the holy grail of whale watching). The raft itself was very clean and safe and our guides were lots of fun. We returned to Andaz for some more R&R in the sun and a workout before getting showered up and heading to Monkeypod Kitchen for happy hour. Other than Mama’s Fish House, this place was probably mentioned the most by locals and other travelers (Three’s was a popular recommendation, too – more later on that). The Mai Tais at Monkeypod were AMAZING. They are served with an egg white foam and man, they’re delicious! The pizza was good, too! This place is poppin’ so make a reservation if you’re going between 3 and 5:30pm for happy hour. We met a couple from Denver and had fun conversation. We returned to Andaz and checked out one of the bars there for a nightcap.

Day 5: My planning went to you-know-where when we showed up for a 7:45am Halfway to Hana Tour with Epic Experience Maui…and our tour guide was MIA. It was 100% my fault – I booked the wrong day and fortunately (I guess) that was with 48 hours advance notice that we got our money back. Being up early and ready to go and already in Paia, ready to go to Hana, we ventured that way. I did a lot of hemming and hawing about Hana and whether or not it was for us – it’s such a long day and let’s be honest, the driving was a bit scary to think about. We made it as far as the second stop and after getting some fresh coconut water (from the whole coconut, of course) and touring a few waterfalls, we headed back. I can’t say with 100% certainty that we wouldn’t have enjoyed going the distance, but we felt like we saw some beautiful sights and gained a few hours back at the resort for fun in the sun (a definite priority for us). Epic Experience Maui seems to be THE tour to book based on my research in late 2018/early 2019, for what that’s worth. They were super great to work with in both booking and canceling the excursion.

On our way back to Andaz, we stopped at the very busy Tin Roof by the airport for lunch. The food was a definite hit among many locals, but Mark and I were pretty indifferent towards it. People do LOVE it, though, so I thought it worth mentioning. The pork belly was overly fatty and tough and the chicken sandwich had too much skin on it. I think had we ordered differently, we would’ve found some menu items we liked better. It is BUSY and SMALL, however. There’s zero sitting room (literally) and the line was out the door. They’re also only open 10am to 2pm, so plan accordingly!

In the early evening, we headed to Maui Brewing Company in Kihei and it’s a really cool vibe. HUGE! The beer is okay but the food was amazing! The sriracha garlic fries…heaven. The wings were also delicious. OBVIOUSLY we ate super healthy this trip �

Day 6: This was the day Mark was looking forward to – the day we didn’t leave the resort. We started with brunch at Ka’ana Kitchen which is on-site at the Andaz. Brunch was out of this world good (but not cheap!) and if you’re a wine lover, their wine selection is supposed to be world-class. We didn’t make it there for dinner (big regret – better go back � ), but it comes HIGHLY recommended. We spent the day lounging around in the sun and I plowed through a good book. Ahhh…it was so nice while it lasted! We drove a few miles south to Makena State Park to check out a different beach and it was such a great spot. We had no umbrella but there was shade from trees…we just opted to bake a bit in the sun. There were surfers and boogie boarders to watch, food trucks galore with shaved ice – a great spot to check out in Wailea/Kihei.

We cleaned up and attended the Feast at Mokapu luau there on-site at the Andaz. I have no luau experience to compare it to as we were engaged in conversation with our table much of the evening, so I missed some of the story telling. The dancing and scenery (right on the beach and during sunset) was GORGEOUS. I really appreciated the top-shelf cocktails and the meal was a great balance of known items (the ribeye was AMAZING and I’m not a red meat lover) along with traditional Hawaiian fare (octopus, greens, etc). It was a wonderful spread of food and tons of it! I think dessert could have been a bit more when it comes to the wow-factor – I would say it was just alright. Overall, a great experience. Bring a jacket – it can get a bit chili! The photo to take home was a really nice touch – it’s actually my favorite picture we took all trip.

Day 7: We definitely wanted to do a day catamaran cruise to Lana’i and booked with Sail Trilogy. The sail took off from Lahiana with easy parking and a GREAT crew! It was so, so, so relaxing. The fed us warm cinnamon rolls while sailing the Pacific Ocean. I mean, hello! Out came trays of fresh island fruit, followed by deli meat wraps packed with veggies. Once arrived on Lana’i, you get snorkel gear and a brief 101 of the day. You’re given a few hours to explore the tide pools, tour the island, snorkel, lay in the sun – whatever you want. Snacks, juice, water, and sunscreen all provided. The snorkeling was great and the crew from the boat doubled as life guards, snuba instructors, servers, you name it. They bus you back to a pavilion by the marina and serve a BBQ lunch that was really good! Once you board the catamaran to head back, you get a few cocktails and even an ice cream-cookie dessert. We saw whales on our way back – it was so relaxing. There was some passengers with some motion sickness, but they even offered ginger tablets after lunch before the sail back. I’d take them up on them, just as an insurance policy. I had no issue, but Mark was a little queasy. With that said, I think everyone would agree that it was a phenomenal excursion…and an entire day. We were whipped! We opted to stay on the resort for a later dinner at Morimoto at the Andaz. The spicy king crab appetizer was soooo good and the sushi was incredible, too. Definitely a great dinner option, especially if you’re staying at Andaz and love sushi.

Day 8: We tried for breakfast at a popular brunch spot (Kihei Caffe – more below) but the line was too long – we ended up at Cinnamon Roll Place for the second time. Not complaining � We were on our way to the helicopter pad that is right by the airport. We did the Molokai Voyage helicopter tour with Maverick and wow, just wow! Mark and I had not been in a helicopter before but it was 55 minutes of breathtaking beauty. We saw waterfalls, flew over a volcano, saw manta rays in crystal clear water swimming in coral reefs. The pilot said it was their best tour and I have to assume he’s not just saying that. Absolutely incredible and probably our favorite excursion. Plus, we got to see a lot of the island of Molokai (and Maui!) that we wouldn’t have been able to see any other way than by helicopter. We spent the afternoon doing what we do best – lounging by the pool and ocean.

We set out for a sunset dinner at Millhouse in Wailuku. They hostess tried seating us inside but I requested an outdoor table. She seemed a little perturbed but 1) I had requested an outdoor table, 2) I had included in the reservation our 10 year anniversary celebration and 3) I had specifically made the reservation for sunset. Well, she pulled through and our service and food were excellent. A farm-to-table concept with something for everyone, it was a great option. The steamed pork buns were my favorite! They did comp dessert which was really nice, too. A beautiful location and well worth the visit for a meal during daylight hours.

Day 9: We spent our last full day relaxing at the resort. We started with a workout – together which was rare…and short lived. Mark picks the routes with ALL the hills. � I ended up going on a long-for-me run/walk and enjoyed every second. We ended up going to Three’s Bar and Grill for happy hour at 3pm to meet up with our “friends” that we met Sunday at Monkeypod Kitchen. It was lots of fun! Three’s happy hour has cheap food options and sushi – a local hot spot, for sure. Get there early cause there may be a wait! We moved on from there to the South Shore Tiki Lounge (basically right across the parking lot) and got a round (or 3…) of drinks with our new friends. The prices here were the best we saw all trip, so that way nice! We Uber-ed back to our resort for our final night.

Day 10: We went for a long walk on the beach after grabbing some of the delicious smoothies from the pool bar. We walked the footpath together, soaking in our final rays of sunshine and island breeze. It took us awhile to pack-up, but we were able to snag a late checkout time of noon. Thank you, Andaz! From the resort we made our way back to Kihei Caffe for the ever-popular breakfast. Mark got an egg and chorizo dish (very good!) and I got the classic macadamia nut pancakes with banana slices and COCONUT SYRUP. Is this real life, you guys? They were so good, but we couldn’t finish them. I should’ve taken them with me!!! We returned our rental car and grabbed a drink at the airport bar to watch the first few minutes of the Michigan State NCAA Final Four game. Neither of us slept on the flight but I was engrossed in my book – Radium Girls. It probably helped to get me back on EST to push through.

It has been a few days since our return to we’re nearly finished unpacking and done with laundry. Our kids had an amazing time with their grandparents (my in-laws) who are incredible and made this trip possible. Thank you guys!

Mark has informed me that there’s no way we’re going to Maui again next year, but if it is within my power to return…it will be sooner rather than later. Maui was truly epic. If you have been there, I’m sure you agree. If you’re going there, I’m jealous. If you hate planes and long trips, know that it’s worth it! �

Thanks for reading along!

Be well,

[Photographs: J. Kenji López-Alt, Emily and Matt Clifton, Vicky Wasik]

It's that time of year when everyone's made some kind of New Year's resolution, and for a lot of people that means eating better. That's all well and good—I would never begrudge you for trying to be healthier—but if you're going to spend most of your time eating kale and chia seeds, then I think you deserve a treat once in a while. Pulled-pork jalapeño poppers, fried chicken, and mac and cheese shouldn't be everyday foods, but sometimes you need to indulge. If you're going to break your resolution, we've got 29 antiresolution recipes to make sure you do it right.

Greasy, Gooey Snacks

[Photograph: J. Kenji López-Alt]

Long-beloved in Michigan, Detroit-style pizza has gone national in recent years. It's made with a thick, chewy crust; tons of creamy brick cheese; and a sweet tomato sauce (in that order). Pepperoni is a classic addition, with some restaurants layering it on top to get crispy and others putting it under the cheese and sauce so the fat seeps into the crust. Since we're going big right now, we put it on top and bottom.

Detroit-Style Pan Pizza Recipe »

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[Photograph: Morgan Eisenberg]

I love jalapeño poppers, but if we're really going to start the New Year off right, we're going to need something a little more epic. These smoky poppers are stuffed with pulled pork and wrapped in bacon. We don't deep-fry them, but given all the pork I'd say they're still a far cry from health food.

Pulled Pork Jalapeño Poppers With Raspberry Sauce Recipe »

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[Photograph: Morgan Eisenberg]

Regular old deep-fried mac and cheese wedges don't go far enough, either. We bring back the pulled pork in this recipe, layering it with the mac, coating it all in a cornbread batter, and frying until golden brown. Freezing the macaroni and pork is key to not making too much of a mess when it's time to batter and fry.

Cornbread-Coated Pulled Pork Mac and Cheese Wedges Recipe »

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[Photograph: J. Kenji López-Alt]

Our Ultimate Fully Loaded Nachos are already a gut-buster, but if you think tortilla chips are too boring, try using crispy tater tots instead. Our totchos aren't just heavy, though; they're also delicious, thanks to high-quality toppings like homemade charred-tomato salsa and cheese sauce, crisp chorizo, and fresh vegetables.

Totchos (Tater Tot Nachos) With Cheese Sauce, Charred Tomato Salsa, Chorizo, and Pickled Jalapeños Recipe »

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[Photograph: Vicky Wasik]

Rich and fatty doesn't have to mean junk food. Pommes aligot is a dish from south-central France that takes mashed potatoes and makes them more intense than you would have ever thought possible. That means using the standard cream and butter, but also melting in more than half-pound of Alpine cheeses (we like a mix of Swiss and Gruyère). You also want to overwork the potatoes to release extra starch, which in combination with the cheese makes for incredibly gooey results.

Pommes Aligot Recipe »

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[Video: Serious Eats Video]

Flaming, pan-fried cheese is one of those things we vowed to eat slightly less of in the new year. But this Greek appetizer, composed of fried cheese topped with a toasted walnut vinaigrette, is simply irresistible. A bit of honey in the vinaigrette perfectly offsets the saltiness of the cheese.

Saganaki With Walnut Vinaigrette (Greek Pan-Fried Cheese) Recipe »

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[Photographs: Vicky Wasik]

This easy one-skillet dish pairs two of our favorite foods: potatoes and cheese. Thin slices of olive oil–covered potatoes are broiled before halloumi cheese is added to the pan and broiled until golden brown. Lemon juice and zest brighten up and balance the rich and comforting dish.

Broiled Lemony Potatoes With Halloumi Cheese Recipe »

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[Photograph: Morgan Eisenberg]

Gooey melted brie doesn't need a lot of improvement—it's pretty much perfect as is. But combined with a mixture of minced cranberries and a bit of jalapeño, it transforms into a bright and flavorful party favorite.

Cranberry-Jalapeño Baked Brie Dip Recipe »

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Burgers and Sandwiches

[Photograph: Vicky Wasik]

We have no shortage of grilled cheese recipes, but right now one of my favorites is this version that mashes up the sandwich with spinach-artichoke dip. We start with a simple dip made by sautéing onion, frozen spinach, and canned artichoke hearts and mixing with homemade mayo. Then pair with creamy Drunken Goat cheese (Havarti is also a solid choice).

Spinach and Artichoke Grilled Cheese Sandwiches Recipe »

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[Photograph: J. Kenji López-Alt]

We make our Cuban sandwiches with three different kinds of pork: sweet ham, savory roast pork, and funky Genoa salami. That last ingredient might upset some Miami readers, but it's a classic part of a Tampa-style Cuban. We pair the pork with Swiss cheese, dill pickles, and mustard on Cuban bread and cook it in a sandwich press or under a heavy skillet until all the ingredients meld together.

Cuban Sandwiches Recipe »

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[Photograph: Vicky Wasik]

The croque madame starts just like a croque monsieur: toasted brioche, ham, grated cheese, and Mornay sauce. Layered together and broiled, it's already a serious brunch, but to take it one step further and turn it into a croque madame, top each sandwich with a runny fried egg before serving.

Rich and Creamy Croque Madames Recipe »

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[Photograph: J. Kenji López-Alt]

A fast food hamburger definitely doesn't fit with health-conscious New Year's resolutions, and our homemade Big Mac and Whopper recipes will both help you start the year off on a gluttonous note. Can't decide which to make? Just split the difference by combining the flame-broiled Whopper patty with our reverse-engineered Big Mac sauce and onions (both fresh and dehydrated).

The McWhopper Recipe »

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[Photograph: Robyn Lee]

Cardiologists, look away now. This burger takes decadence to a whole new level—not only do we use two quarter-pound patties and four slices of bacon, but to throw all sense of restraint out the window, we replace the buns with three grilled cheese sandwiches. Eat one of these in the next few days and you might not need to eat again for the rest of the month.

The Double Bacon Hamburger Fatty Melt Recipe »

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[Photograph: Morgan Eisenberg]

Looking for a monster burger that you can feel okay about eating for breakfast? This brunch-friendly option tops crispy-edged smashed patties with oven-cooked bacon, fried eggs, avocado, and a spicy jalapeño Hollandaise. Toasted English muffins keep the breakfast theme going and soak up the runny yolk and sauce.

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise Recipe »

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[Photograph: Vicky Wasik]

This meaty, melty, flavor-packed cheesesteak doesn't actually have any cheese—or steak. Nevertheless, this vegan-friendly sandwich is one of our favorite ways to break salad-for-dinner resolutions. Thick sheets of yuba are smothered in an umami-packed mushroom broth before they're tossed with caramelized onions and mushrooms. To serve, the mixture gets piled on a crusty roll and drenched in vegan cheese.

Vegan Cheesesteak With Yuba (Tofu Skin) and Mushrooms Recipe »

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Meaty Mains

[Photograph: J. Kenji López-Alt]

Pork shoulder is one of my top picks for a winter dinner party—it's decadent, affordable, and super easy. All you have to do is season with salt and pepper, roast in a low oven until the meat practically starts to fall apart, and then max out the oven temperature to crisp up the skin.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe »

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[Photograph: J. Kenji López-Alt]

The perfect fried chicken should have supermoist meat and an extracrunchy crust. We accomplish this by brining the chicken in buttermilk (which both tenderizes and seasons it) and mixing some brine into the flour coating to add surface area to the crust. We use a two-stage cooking technique—frying then baking—to ensure the chicken cooks evenly.

The Food Lab's Southern Fried Chicken Recipe »

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[Photograph: J. Kenji López-Alt]

We borrow the buttermilk brine and breading technique from our fried chicken to make chicken Parmesan, but we give it a distinctly Italian-American flavor by adding Parmesan to the breading and serving the chicken with a slow-cooked red sauce, cubes of mozzarella, and more grated Parmesan. You can eat the chicken as is, but it's even better on a party-sized sandwich.

The Best Chicken Parmesan Recipe »

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[Photograph: J. Kenji López-Alt]

Like pommes aligot, cassoulet is a French classic that proves hearty, indulgent food doesn't have to be junky. This superfilling stew is packed with poultry, sausage, pork, and beans—just what you need on a cold day. Cassoulet is typically made with duck, but we find that using chicken with a little duck fat gives you similar flavor for less money.

Traditional French Cassoulet Recipe »

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[Photograph: Vicky Wasik]

You weren't planning to eat meat in January, but this braised lamb shoulder is too good to miss. All it takes is a few minutes of simple prep; then a Dutch oven does the rest. Smoky chilies and sweet dates perfectly balance the lamb's richness. The tender meat is perfect in tacos or served over rice and beans.

Braised Lamb Shoulder With Dried Chilies and Dates Recipe »

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[Video: Natalie Holt]

This fried chicken is perfectly moist, with a crisp and craggy exterior. It's brined in buttermilk and hot sauce, leaving it tender and seasoned to the bone. The finished chicken gets drizzled with toasted-honey butter before it's dusted with a hot-spice blend.

Extra-Crispy Fried Chicken With Caramelized Honey and Spice Recipe »

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[Photograph: Vicky Wasik]

There are very few things that pair better with a pint of beer than a crisp, breaded fried cutlet. That's where this pork schnitzel comes in. Though classic Viennese schnitzel is made with thinly pounded veal, pork is more accessible for most of us in the US, and it's just as tasty. To cut through the richness of the fried pork, we like to serve this dish alongside a helping of bright Coleslaw With Creamy Chili Vinaigrette and a hop-heavy brew.

Pork Schnitzel (Breaded and Fried Pork Cutlet) Recipe »

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Cheesy Pastas and Casseroles

[Photograph: Vicky Wasik]

If you're from certain parts of the Midwest, Tater Tot hotdish probably has a special place in your heart. It's typically made with ground beef, canned or frozen vegetables, condensed soup, and frozen Tater Tots. We upgrade our version by replacing the condensed soup with a mushroom béchamel, but keep the frozen tots because it's hard to outdo Ore-Ida.

Tater Tot Casserole Recipe »

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[Photograph: J. Kenji López-Alt]

Both creamy, satisfying, and a little more sophisticated than the typical enchilada casserole, this dish is made with a simple charred poblano salsa, simmered chicken, pepper-jack cheese, and Mexican crema. Even though we don't go too heavy on the cheese, this is still a rib-sticking dish.

The Best Creamy Chicken Enchiladas Recipe »

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[Photograph: Emily and Matt Clifton]

The name strata sounds fancy, but at its heart it's just a savory bread pudding. This hearty strata gets the flavors of a bowl of French onion soup from caramelized onions and grated Gruyère. To speed up the recipe, we use quick-caramelized onions with a little sugar added—the flavor isn't quite the same as slow-caramelized onions, but you can get most of the way there in significantly less time.

French Onion Strata Recipe »

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[Photograph: J. Kenji López-Alt]

This mac and cheese is better than the blue box and not much more work to make—you just need a mixture of melting cheeses, a few thickeners and binders (cornstarch, evaporated milk, and eggs), and hot sauce. It all comes together in 15 minutes, but if that sounds like too much work, then check out our three-ingredient recipe, which is even easier than boxed macaroni.

The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe »

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[Photograph: J. Kenji López-Alt]

This comforting baked pasta is a little more time- and labor-intensive than mac and cheese, but it still only takes about a half-hour. Mushrooms sautéed in rendered sausage fat add flavor and a meaty bite; soy sauce and lemon juice make the dish super savory; and a cheesy cream sauce brings the richness. Top with a layer of breadcrumbs for a crunchy finish.

Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce Recipe »

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[Photograph: J. Kenji López-Alt]

This casserole has a variety of names across the country—where I grew up in Indiana we called it chili mac—but by any name it's a delicious piece of Americana. The dish is always made with pasta, ground beef, tomato sauce, and cheese. Our recipe adds green peppers, onions, and a couple tablespoons of Worcestershire sauce (a classic addition in New England).

American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole) Recipe »

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[Photograph: Vicky Wasik]

At its best, baked ziti should be rich and creamy, but all too often low-quality supermarket ricotta makes it bland and grainy. It's a little easier than it used to be to find good ricotta, but we still get rid of it altogether and use a Parmesan cream sauce instead, plus low-moisture mozzarella mixed in with the pasta and fresh mozzarella melted on top.

Baked Ziti With Two Mozzarellas and Parmesan Cream Sauce Recipe »

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These Chile Verde Pork Enchiladas are such a flavorful seasoned meal and will have everyone smiling at the dinner table. They have a creamy filling and saucy exterior. The pork is tender and infused with flavor.

We just got back from a fun labor day family vacation. Getting back into the swing of school and extra activities has been the goal this week. Dinner always needs to be quick on busy days, and this one fits that criteria.

The pork is cooked in a slow cooker for about 5 hours. Then when the pork is done and I am about 35 minutes from when I want the family to sit down for dinner, I assemble these Chile Verde Pork Enchiladas and pop them in the oven.

It is so simple to make and one of my family’s favorites. The creamy filling is a focal point of the recipe. It adds a great balance to the sauce and the cheese. All the ingredients work so well together.

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In case it isn’t already obvious, we are fully and completely in love with pipe cleaners. Which is perfect because our friends at Kid Made Modern have the best selection around and we love getting creative with them. Today we used these neon pipe cleaners to dress up some plain glass jars. We actually used a few jars from our recycling bin – these ones had pickles, pasta, and pesto inside – and are so happy with how they turned out. We love the weaving, rattan, and macrame trend that’s been happening, so we used that as inspiration for these DIY ones. And don’t worry – the word weaving can be intimidating at first, but these jars are super easy to make. The pipe cleaners lend themselves perfect and are SO forgiving.

We had a blast mixing and matching colors, shapes, and designs. When we finished up all five of our jars, we’ve organized them on our desk for the most playful craft storage ever! Keep reading to see the full written instructions, and a DIY video too!!

Step 1
Wrap pipe cleaners around the outside of each jar. Depending on the height, you can adjust the number of rows. Twist the ends together so that they sit snugly in place on the jar and cut any excess.

Step 2
To make the vertical pipe cleaners, start by forming a pipe cleaner circle smaller than the base of your jar. Twist 4 more pipe cleaners onto this circle, evenly distributed.

Step 3
Weave these pipe cleaners up and under the horizontal ones so that you have a sort of grid.

Step 4
In this case, since the glass jar was so short, we bent the pipe cleaners back and weaved them back under again, attaching the ends to the circle. If you’re working with a taller jar, you can add more pipe cleaners onto the circle instead.

Step 5
When you’re done weaving, twist all ends to the bottom circle and trim the excess.

Step 6
And repeat with different sized jars and designs! This technique looks a little more complicated but all we did was cross the pipe cleaners over each other for the top row and twisted them in place. You can also mix and match colors if you like!

Step 7 (optional)

If you like, add some paint to the inside of the jars to give them even more color! Let dry completely before filling the jar.

Happy crafting!

This post is sponsored by Kid Made Modern.

posted by Jaden

This is a decadent, romantic meal for two that only takes 40 minutes, start to finish, and only uses one pan. Easy to cook, easy to clean up…because your time is better spent enjoying your Valentine’s Day!

(pssst….we are giving one of these Hestan Sauté Pan + Lid away too!)

The tastiest cut of meat on a cow is arguably the ribeye steak (my butcher would say skirt steak.) The ribeye steak  is full of marbling, which gives the cut intense flavor and tenderness at the same time. Super tender prime rib roast that you order from a steakhouse is just the ribeye steak, whole, roasted slowly.

What can be better than a whole ribeye steak? Enjoying the very best part of the ribeye steak – the cap – the most tender, most marbled section of the ribeye steak. This section is called “spinalis dorsi.”

Butcher shops will cut the cap off the ribeye roast and make a nice, thick rolled steak, tied with twine. I purchased this prime Ribeye Cap Steak at Costco for $9.99 per pound. What a deal! USDA Prime steak….the most flavorful cut for less than $10 per pound. This is enough steak to feed four people.

The Ribeye Cap Steak is a type of cut that you savor in small bites. Because it is so well marbled (a.k.a. fatty), it doesn’t take much to satiate your palate.

Plus, these bad boys are about 2-inches thick.

We are serving the Ribeye Cap Steak with roasted baby potatoes and baby carrots.

You can use 5″ long, skinny baby carrots that are sold in a bunch. Find the skinniest carrots. You can also use a bag of baby carrots. Cut the potatoes into quarters and you can leave the baby carrots whole. If they are fat carrots, cut them into 3/4″ thick slices.

Heat a large sauté pan over high heat (this is my Hestan molecular titanium stainless steel cookware that I’ll talk more about in a bit.)

Season Ribeye Cap Steak with salt and pepper, Sear both sides of the steak.

Add all the vegetables in, put the whole thing in a 375F oven for 15 minutes.

Check temperature of the steak, once it reaches about 125F, I pull it out. I like my steaks medium rare.

Remove steak to a plate, tent with tin foil and let rest (to come up to temperature for medium-rare, 135F)

Increase temperature of the oven to 400F. The pan with the vegetables go back into the oven for another 5-10 minutes, until cooked through.

We’ve reviewed Hestan cookware before, a frying pan and a wok. It’s become our favorite cookware in the Steamy Kitchen, outperforming any other set we’ve ever tried.

Our latest review is for the $1,499.95 ten-piece set — we are also giving one piece away. Come read our review and enter the giveaway.

This post may contain affiliate links. Read my disclosure policy.

Fresh Greek Salad is a must try and one of the healthiest salads around. This is chock-full of cucumber, tomato, avocado with tangy-salty bites of olives and feta cheese.

The Greek salad dressing is so easy and flavorful – you will want it on all of your salads! You might recognize it from some of our most popular recipes like Chicken Avocado Salad, this Cucumber Avocado Salad, or healthy Tuna Salad.

What is Greek Salad?

Greek Salad typically combines fresh ingredients like crisp cucumbers, tomatoes, sweet bell peppers and red onion, kalamata olives and feta cheese. The simple lemon, olive oil and garlic dressing makes every bite memorable. This salad is a staple not only in Greece but in the Mediterranean region.

One of my readers, Ella Z. shared this recipe with us years ago and I’m so glad she did. Here is her story of how this salad was born is:

“The person that taught us this recipe was here on a visit from Israel, we kept cooking different kinds of dishes and he said “please stop cooking for me and take me to the market” lol He bought all these ingredients and made this salad and we have never been the same since!”

Is this a Make-Ahead Salad?

Whether you are assembling this Greek salad for meal prep, to-go lunches or planning for a party, these tips will keep your green salads vibrant and fresh:

• For crisp lettuce, rinse your romaine lettuce in cold water, then use a salad spinner (Amazon affiliate link) to dry completely. Refrigerate until ready to use.
• Prep and refrigerate most of your salad up to a week in advance except for tomatoes and avocados which are best added fresh.
• Add dressing just before serving. The salt in the dressing can cause the salad to wilt.

Greek Salad Dressing:

The ingredients for Greek dressing are so simple but each ingredient is important so be sure to use:

• Freshly squeezed lemon juice (not concentrate)
• A good extra virgin olive oil
• Fresh garlic (not powder or pre-chopped garlic)

Our Favorite Greek Recipes:

If you love fresh Mediterranean flavors, these are a must try!

Watch How to Make Greek Salad:

I could eat this salad all day and not get tired of it. It kind of reminds me of the Olive Garden salad and dressing but it’s 100x better! Seriously folks, go to the grocery store soon for your Greek salad ingredients!

So good! My husband and son loved it too! Can you imagine yourself eating this? I want this in my mouth now!

[Photographs: J. Kenji López-Alt, Daniel Shumski]

I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.

But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 27 of our favorite recipes for easy breakfasts to feed the whole extended family.

Eggs

[Video: Serious Eats Team]

If you like your scrambled eggs soft and moist instead of drier and fluffy, you'll want to cook them gently over low heat, and start them in a cold nonstick skillet to keep them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Soft-Scrambled Eggs Recipe »

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[Video: Serious Eats Team]

Prefer your eggs on the firmer side, the way they tend to be cooked in diners? Start them over medium-high heat, and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs just a little, but as long as you pull them off the heat in time, they should retain enough moisture.

Fluffy Scrambled Eggs Recipe »

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[Photograph: Vicky Wasik]

The morning after a lively holiday cocktail party, few things feel so curative as a big plate of migas. This simple Tex-Mex treat is made of warmed corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keep the dish from getting too soggy. Can't face the task of frying up your own chips first thing in the morning? Try our Doritos version.

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe »

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[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it's not much more work than a standard plate of soft-scrambled eggs—all you'll do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe »

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[Photograph: Daniel Gritzer]

Homemade biscuits don't seem like they'd belong on a list of easy breakfasts for a crowd, but trust us—these fluffy, tender drop biscuits require just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta, they take on a texture reminiscent of queso fundido.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

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[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this homey dish of eggs poached in a spicy tomato sauce has also become super trendy at US brunch spots of late. Part of its appeal is that it's completely customizable—we make this particular version with charred peppers and onions, paprika, and cumin. Some shakshuka recipes call for finishing the dish under the broiler; we find that that method risks overcooking the egg yolks, so we prefer to let the dish gently simmer and steam in a covered pan on the stove.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

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[Photograph: Jennifer Olvera]

This dish is like shakshuka's Iberian cousin, made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. With two serrano peppers added to the sauce, it's a little on the hot side—if your guests aren't big fans of spicy foods, seed the serranos, or replace them with a single jalapeño.

Portuguese Baked Eggs With Chorizo and Ricotta Recipe »

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[Photograph: J. Kenji López-Alt]

Tortilla chips softened in warm salsa and topped with fried eggs—something akin to soggy breakfast nachos—may not sound that delicious, but that's exactly what chilaquiles are, and they're a winner. It's fine to use jarred salsa instead of homemade salsa verde, but you'll want to fry the tortilla wedges fresh, for sturdier, crispier chips that won't get too soggy when soaked in the sauce.

Chilaquiles Verdes With Fried Eggs Recipe »

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[Photograph: J. Kenji López-Alt]

If you opt for huevos rancheros instead of chilaquiles, it's really worth it to make your own salsa—it takes only a few minutes, which you'll have time for since you won't have to fry any tortillas. We like a simple red salsa here, made of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we purée using an immersion blender or countertop blender, then spoon over tortillas and sunny-side up eggs.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

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[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so, although it may not be as familiar a concept to you as some of the other items on this list, this Singaporean breakfast of soft-cooked eggs, seasoned with dark and light soy sauce and white pepper, scales up well. Though boiling the eggs on the stovetop works just fine, a sous vide cooker is your best bet for nailing that incredibly soft, spoonable texture. In keeping with tradition, serve the eggs with toast and coconut-flavored kaya jam.

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe »

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[Photograph: Emily and Matt Clifton]

This meaty version of chilaquiles calls for homemade tortilla chips, chicken stock, and homemade salsa verde—but in a pinch, with lots of mouths to feed, you can just as easily pick those items up at your grocery store. Even without the homemade chips, the fresh Mexican chorizo, tangy quick-pickled red onion, and sharp radish slices make this a rich, slightly spicy, and totally satisfying breakfast for a crowd.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe »

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Pancakes and Waffles

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn't a super-fast project—unless, of course, you've thought ahead and made your own mix out of flour, baking powder, baking soda, salt, and sugar, for keeping in the pantry at all times. With the mix made ahead of time according to our instructions, all that remains is adding the wet ingredients: buttermilk, melted butter, sour cream, and eggs. There is one slightly involved step—whisking the egg whites to stiff peaks before incorporating them into the batter—but that's what makes these the tallest, fluffiest pancakes around.

Light and Fluffy Buttermilk Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes, and browning the butter used in the batter helps to reinforce the oats' earthy, nutty flavor. Because oatmeal pancakes often run the risk of being too heavy, we bump up the quantity of baking soda to keep these pancakes light and fluffy, yet hearty.

Oatmeal and Brown Butter Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

There's no rule that says pancakes have to be sweet! This recipe takes them in a savory direction, adding diced bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with delightfully gooey pockets of melted cheese.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe »

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[Photograph: Yvonne Ruperti]

Usually we think of pancake recipes as making a whole stack, with two or three individual pancakes for each person. But this single soft, custardy cake, made with an unleavened, crepe-like batter, is large enough to feed eight on its own. Serve it however you like, but our caramelized-apple topping is especially delicious.

German Apple Pancake Recipe »

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[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is a pretty amazing ingredient for veganizing some recipes that call for egg whites. It's not quite the universal egg replacement that some people claim, but it does whip up into an astonishingly meringue-like foam. If there's a better way to make light, fluffy vegan pancakes, we haven't found it yet.

Vegan Pancakes Made With Aquafaba Recipe »

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[Photograph: Vicky Wasik]

The batter for these brown butter–infused waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you're making all the batter you'll want for breakfast. But the upside is that you'll have practically no work to do in the morning—just pour the batter into your waffle iron of choice and heat until crisp and golden brown.

Overnight Brown-Butter Yeast-Raised Waffles Recipe »

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More

[Photograph: Vicky Wasik]

This recipe takes only 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. And each muffin is utterly packed with blueberries, thanks to a 1:1 ratio of blueberries to flour by weight. That might make the batter seem a little thick, but it helps keep the berries from all sinking to the bottom. (Before getting started, be sure to read Stella's take on the best pan material and liners for muffins.)

Classic Blueberry Muffins Recipe »

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[Photograph: Vicky Wasik]

This oversize blueberry "muffin" is baked in a 10-inch cast iron skillet, making it perfect for a slow, lazy, big-batch breakfast. A thick layer of jammy fruit covers a light and tender muffin base, scented with a pinch of lemon zest and a small amount of coriander, which offers its own lemony profile to highlight the blueberries' flavor. Cut it into wedges and serve it warm.

Upside-Down Blueberry Muffin Recipe »

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[Photograph: J. Kenji López-Alt]

If you're cooking bacon for one or two people, the standard skillet method is perfectly adequate. But if you're cooking for any more people than that, the easiest route is to bake it—and whether you like yours extra crispy or a little chewier, we can help you out. Another option, for those who have the equipment and the inclination to plan ahead, is to cook the bacon sous vide. You'll still need to finish it in a pan to crisp it up, but that will take only about two minutes per piece.

Bacon, Two Ways: Baked and Sous Vide »

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[Photograph: J. Kenji López-Alt]

Perfect French toast is all about using the proper ratio of eggs to milk, and we find three eggs per cup of milk to be just right. You can use either milk or cream, depending on how rich you want the dish to be. Either way, sprinkle a little sugar on the bread after dunking it in the batter to give the French toast a crisp, caramelly crust.

Perfect Quick-and-Easy French Toast Recipe »

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[Video: Serious Eats Team]

As far as I'm concerned, hash browns should be as shatteringly crisp as possible. How to do it? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out thoroughly and creates an outer layer of gelatinized starch, which helps get the hash browns even crispier.

Crispy, Crunchy, Golden Shredded Hash Browns Recipe »

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[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. We grate and drain the potatoes just as we would if we were making hash browns on the stovetop, but then pile them into the waffle iron, where they cook evenly and develop tons of crispy crevices. The cooking times given in this recipe are really just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Waffle-Iron Hash Browns Recipe »

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[Photograph: Vicky Wasik]

Whipping thick, rich Greek yogurt makes it lighter and more refreshing, ideal for topping pancakes or waffles, or layering with fruit and granola (see below!) for parfaits. A little cream added to the yogurt helps it aerate, while golden syrup or honey gives it both flavor and sweetness.

Creamy Whipped Greek Yogurt Recipe »

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[Photograph: Vicky Wasik]

Few breakfast items are better suited for a crowd than a big batch of granola. This particular granola is light and crispy, with plenty of sweet clusters—the best part of any cereal. The surprising secret ingredient is buttermilk, which we use to soak the oats and seeds before baking; its acidity tenderizes them and keeps them from browning too quickly. A unique blend of dried fruit and nuts provides an addictive mix of flavors, colors, and textures.

Crisp Homemade Granola Recipe »

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[Photograph: Vicky Wasik]

Sure, caramel sticky buns aren't exactly the healthiest breakfast. But the holidays come but once a year, and these gooey pastries are sure to please everyone at your breakfast table. Darkly toasted sugar or Belgian cassonade (a.k.a. candi sugar) is key to making a true caramel for both the filling and the topping.

Double-Caramel Sticky Buns Recipe »

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[Photograph: Vicky Wasik]

Just like pancakes, French toast can also be great when made savory. This recipe turns out spicy and funky from store-bought green curry paste, which we fortify with fresh herbs, lime juice, and fish sauce. Soaking the bread overnight ensures that the curry gets to the core, and means that most of your prep work is already done by the time your kitchen fills up with hungry family. That means all you have to do in the morning is cook the toast, sip your coffee, and relax.

Savory Green Curry French Toast Recipe »

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All you need to make the best and easiest veggie sandwich is whole grain bread, hummus, avocado, and any fresh veggies you like. The result is a nutrient-packed, filling, and healthy sandwich that just so happens to be very pretty, too. (387 calories or 8 Weight Watchers Freestyle points)

When I tell you that this is the easiest veggie sandwich, I mean it. It’s so simple that even writing down a recipe for it feels silly. But if nothing else, I’m here to encourage you to make unfussy, healthy, delicious things, so here goes.

Use whatever fresh veggies you enjoy or have on hand, but my favorite mix includes lettuce (I like green leaf or romaine), cucumber, bell pepper (any color), tomato, red onion, carrot, and sprouts. For flavor, I tuck a few dill pickles inside, and for heft and staying power, I slather my bread with hummus and mashed avocado. Feel free to swap out the hummus for cream cheese, add a slice of cheese or two, use store-bought guacamole in place of avocado, and skip the pickles altogether if you can’t stand them.

The veggies are pleasingly crisp and crunchy, with their own unique tart or sweet or even zesty flavors, but it’s the whole grain bread, the hummus, and the rich, creamy avocado that really provide satisfaction. The sandwich just isn’t substantial enough without them, so don’t skimp on these three.