Puff pastry is a boon for the solo cook. You can keep it frozen, then defrost and cut off enough for just one serving, refreezing the rest. I’ve been known to make my own puff pastry, but Dufour makes such high-quality, all-butter dough that I rarely get my hands dirty with the homemade stuff anymore. (It’s available in many parts of the country, but is not as widely available as puff pastry by Pepperidge Farm, which I like less because it uses shortening.) Now in the middle of winter, when the memory of fresh cherries and other pie fruit is a distant memory, I can combine dried cherries, almonds, and Mulled Wine Syrup (page 6) on a simple piece of puff pastry and bake up a tart that seems like the essence of summer.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.