Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Rose Hammick
Author: Jacques Pépin
Author: Lady Sonia J. Colwyn
Author: Joan Nathan
Author: Bobby Flay
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Joshua McFadden
Author: Caroline Belk
Author: Tina Miller
Author: Jessica Strand
Author: Jeff Carciello
Author: Jerry Traunfeld
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Jill Silverman Hough
Author: Neal Fraser
Author: Ruth A. Matson
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Kay Rentschler
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Terry Conlan
Author: John Phillips
Author: Dorie Greenspan
Author: Carey Paquette
Author: Joan Lang