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I fall back on this recipe when I need some chicken noodle soup prepared in under 30 minutes. I prefer to broil my chicken tenders about 6 minutes per side or until juices run clear. This produces the moistest, tenderest chicken, in my opinion.

These pancakes are a chocolate chip cookie pancake and a brownie in one! As an added bonus, you have a pan of brownies to nosh on later! Breakfast and midnight snack in one recipe. Serve pancakes immediately, perhaps with a dollop of whipped cream!

When the house chef takes the night off, resist your go-to takeout and toss together this powerhouse one-bowl dinner instead. Yes, it’s a salad, but it stars bacon, salami, ham, turkey and cheese, which makes it an easy sell to the under-15 crowd, as well as a fun and filling meal.

This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.

This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. The red wine may be substituted with additional port.

This is the yummiest cut-out sugar cookie I've ever tried, great for the holidays!

My mom always grills a leg of lamb for Easter, and over time I have successfully wrestled that responsibility away from her. This was done under the guise of “helping,” but selfishly I’d rather be outside grilling than setting the table or answering the door! This annual experience also taught me how to manage a larger cut of meat on the grill. (Though this can also be easily made by roasting in the oven instead.) There are a few different muscles that come together in the leg, some thick and some thin. Turning the lamb frequently during grilling helps cook it evenly. That method applies to this Xinjiang-inspired lamb shoulder here; it’s a little smaller and fattier, which makes it extra tasty

Actually, I think the spicing of these shrimp is a little more Creole, but that doesn't make a slant rhyme with flamin' now does it? Anyways, this is actually a recipe from a college boyfriend of mine.