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Tender, juicy meatloaf with a sweet and tangy ketchup glaze.

Prep: 15 min · Cook: 1 hour · Serves: 6 to 8

Ingredients

• 2 pounds ground beef (85 percent lean)
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme

For the glaze

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 350°F. Line a rimmed sheet pan with foil.
2. Stir the breadcrumbs and milk together and let sit for 5 minutes.
3. Add the onion, garlic, eggs, Worcestershire, ketchup, salt, pepper and thyme. Mix well.
4. Add the beef and mix gently with your hands until just combined.
5. Shape into a 9-by-5-inch loaf on the pan.
6. Stir the glaze ingredients together and spread half over the loaf.
7. Bake for 40 minutes. Spread on the remaining glaze and bake for 15 to 20 minutes more, until the center reaches 160°F.
8. Rest for 10 minutes before slicing.

Tip: Overmixing makes meatloaf dense. Stop as soon as everything holds together.

Creamy cheese sauce and tender pasta under a crunchy golden topping.

Prep: 15 min · Cook: 40 min · Serves: 8

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon mustard powder
• 1/2 teaspoon paprika
• 1 1/2 teaspoons kosher salt
• 4 cups shredded sharp cheddar (16 ounces)
• 2 cups shredded Monterey Jack (8 ounces)
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted, for the topping

Instructions

1. Heat the oven to 375°F. Butter a 9-by-13-inch baking dish.
2. Cook the macaroni in salted water until 2 minutes short of the package time. Drain.
3. Melt the 6 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the milk. Simmer for 5 to 6 minutes, whisking, until thick enough to coat a spoon.
5. Off the heat, stir in the mustard powder, paprika, salt, 3 cups cheddar and all the Monterey Jack until melted.
6. Fold in the macaroni and pour into the dish. Top with the remaining cheddar.
7. Toss the panko with the melted butter and sprinkle over the top.
8. Bake for 20 to 25 minutes, until bubbling and golden. Rest for 5 minutes.

Tip: Shred the cheese yourself. Pre-shredded cheese makes the sauce grainy

A thick potato and onion omelet, served warm or at room temperature.

Prep: 15 min · Cook: 40 min · Serves: 6

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 1 large yellow onion, thinly sliced
• 1 cup olive oil
• 6 large eggs
• 1 1/2 teaspoons kosher salt, divided

Instructions

1. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes, onion and 1 teaspoon salt.
2. Cook gently for 20 to 25 minutes, stirring now and then, until the potatoes are tender but not browned. The oil should bubble softly, not fry hard.
3. Drain in a colander set over a bowl, saving the oil.
4. Beat the eggs with the remaining salt in a large bowl. Fold in the warm potatoes and onion and let sit for 10 minutes.
5. Wipe out the skillet and heat 2 tablespoons of the saved oil over medium heat. Pour in the egg mixture and cook for 5 to 6 minutes, until the edges are set.
6. Place a large plate over the skillet and carefully flip the tortilla onto it. Slide it back into the pan, uncooked side down.
7. Cook for 4 to 5 minutes more, until set through. Rest for 10 minutes, then cut into wedges.

Tip: The saved olive oil is full of flavor. Strain it and reuse it for cooking.

Chunky tomatoes, cucumber, olives and feta with olive oil and oregano. No lettuce, no cooking.

Prep: 15 min · Cook: none · Serves: 4

Ingredients

• 4 medium ripe tomatoes, cut into wedges
• 1 large English cucumber, halved lengthwise and sliced thick
• 1 green bell pepper, sliced into rings
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives
• 7 ounces feta cheese, in one block or large slabs
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Ground black pepper

Instructions

1. Arrange the tomatoes, cucumber, bell pepper and onion in a wide bowl.
2. Scatter the olives over the top.
3. Whisk the olive oil, vinegar, salt and half the oregano. Pour over the salad and toss gently.
4. Place the feta on top. Sprinkle with the remaining oregano, a drizzle of olive oil and black pepper.
5. Serve right away with crusty bread.

Tip: Buy feta in a block packed in brine. It tastes creamier than pre-crumbled feta.

Thin, crispy breaded chicken cutlets served with lemon.

Prep: 20 min · Cook: 15 min · Serves: 4

Ingredients

• 2 large boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1 1/2 cups plain breadcrumbs or panko
• 1 teaspoon paprika
• Neutral oil, for frying
• Lemon wedges and chopped fresh parsley

Instructions

1. Slice each chicken breast in half horizontally to make 4 cutlets. Pound between sheets of plastic wrap to 1/4 inch thick.
2. Set up three shallow dishes: flour mixed with 3/4 teaspoon salt and the pepper; eggs beaten with 1 tablespoon water; breadcrumbs mixed with the paprika and remaining salt.
3. Coat each cutlet in flour, then egg, then breadcrumbs, pressing lightly.
4. Heat 1/2 inch of oil in a large skillet over medium-high heat until a breadcrumb sizzles on contact.
5. Fry 2 cutlets at a time for 3 minutes per side, until golden and 165°F inside.
6. Drain on a wire rack. Serve with lemon wedges and parsley.

Tip: Classic sides are potato salad, buttered potatoes or a cucumber salad.

Deeply caramelized onions in rich broth, topped with toasted bread and melted cheese.

Prep: 15 min · Cook: 1 hour 30 min · Serves: 4

Ingredients

• 4 tablespoons unsalted butter
• 3 pounds yellow onions, thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine (or extra broth)
• 6 cups beef broth
• 2 sprigs fresh thyme and 1 bay leaf
• 8 slices baguette, toasted
• 2 cups shredded Gruyère cheese

Instructions

1. Melt the butter in a Dutch oven over medium heat. Add the onions, salt and sugar.
2. Cook for 45 to 60 minutes, stirring every few minutes, until the onions are deep brown and jammy. Lower the heat if they start to burn.
3. Add the garlic for 1 minute. Stir in the flour for 1 minute.
4. Add the wine and scrape up the browned bits. Simmer for 2 minutes.
5. Add the broth, thyme and bay leaf. Simmer for 20 minutes. Remove the thyme and bay leaf and season to taste.
6. Heat the broiler. Ladle the soup into oven-safe bowls on a sheet pan. Top each with 2 baguette slices and 1/2 cup cheese.
7. Broil for 2 to 3 minutes, until the cheese is bubbling and browned.

Tip: The long, slow caramelizing is where all the flavor comes from, so don’t rush step 2.

A Roman pasta with a silky sauce of eggs, cheese, cured pork and black pepper. No cream.

Prep: 10 min · Cook: 15 min · Serves: 4

Ingredients

• 12 ounces spaghetti
• 6 ounces guanciale, pancetta or thick-cut bacon, diced
• 2 large eggs plus 2 large egg yolks
• 1 cup finely grated Pecorino Romano or Parmesan, plus more for serving
• 1 teaspoon freshly ground black pepper
• Kosher salt, for the pasta water

Instructions

1. Whisk the eggs, yolks, cheese and pepper in a bowl until thick.
2. Cook the spaghetti in salted boiling water until al dente. Save 1 cup of pasta water, then drain.
3. Meanwhile, cook the pork in a large skillet over medium heat for 6 to 8 minutes, until crisp. Turn off the heat.
4. Add the hot pasta to the skillet and toss in the fat. Let it cool for 1 minute.
5. Pour in the egg mixture with 1/4 cup pasta water, tossing quickly and constantly until the sauce is glossy and coats the pasta. Add more pasta water as needed.
6. Serve right away with extra cheese and pepper.

Tip: Keep the pan off the heat when you add the eggs, or they will scramble.

Crisp at the edges, chewy in the middle.

Prep: 15 min · Cook: 10 min per batch · Makes: about 48 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Heat the oven to 375°F. Line two sheet pans with parchment.
2. Whisk the flour, baking soda and salt.
3. Beat the butter and both sugars for 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
4. Mix in the flour on low until just combined. Stir in the chocolate chips.
5. Drop rounded tablespoons of dough 2 inches apart on the pans.
6. Bake for 9 to 11 minutes, until the edges are golden and the centers still look soft.
7. Cool on the pan for 2 minutes, then move to a rack.

Tip: Chilling the dough for 30 minutes gives thicker cookies that spread less.

Tall, tender diner-style pancakes.

Prep: 10 min · Cook: 15 min · Makes: about 12 pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the pan
• 1 teaspoon vanilla extract
• Maple syrup and butter, for serving

Instructions

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. The batter should be lumpy. Rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat and grease lightly with butter.
5. Pour 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
6. Flip and cook for 1 to 2 minutes more, until golden.
7. Serve with butter and maple syrup.

Tip: Do not overmix. Lumps in the batter are what keep the pancakes fluffy.

Crispy, juicy Southern-style fried chicken.

Prep: 20 min + 4 hours marinating · Cook: 30 min · Serves: 4 to 6

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (drumsticks and thighs)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 3 teaspoons kosher salt, divided
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• Neutral oil, for frying (about 6 cups)

Instructions

1. Mix the buttermilk, hot sauce and 2 teaspoons salt. Add the chicken, cover and refrigerate for at least 4 hours or overnight.
2. Whisk the flour, cornstarch, spices and remaining salt in a shallow dish.
3. Lift each piece from the buttermilk, let the excess drip off, and press firmly into the flour to coat. Rest on a rack for 15 minutes so the coating sticks.
4. Heat 1 1/2 inches of oil in a heavy Dutch oven to 350°F.
5. Fry the chicken in batches, without crowding, for 12 to 15 minutes, turning every few minutes, until deep golden and 165°F inside. Keep the oil between 300°F and 325°F while frying.
6. Drain on a wire rack and rest for 5 minutes.

Tip: Use a thermometer. Oil that is too hot browns the outside before the inside cooks.