I’m an every day kind of cook, preparing as many dishes for myself as I can: fresh pasta here, a roast chicken there. Even after a long day at work, I love using my hands to bring a recipe to life and the satisfaction of eating something I’ve created.
Cooking gives my life balance since about half the meals I eat during the week are in restaurants, which I enjoy immensely. But dining out does leave my next meal in question. Unless it’s takeout from my neighborhood Thai spot, I rarely eat leftovers.
Cooking gives me answers, even when I don’t know what I want to eat. A craving for an ingredient or a flavor can spark my desire to make an entire meal. I like to visit the grocery store or the farmers market several times a week, see what’s available, and use whatever I find as inspiration for my next dinner. After, I will scroll through our Epicurious app and choose a recipe I haven’t made before, or confirm that my reliable grilled fish indeed calls for dill rather than parsley.
My love for cooking doesn’t wane on weeknights. I’m happy to steam mussels on a Thursday or dive into a cooking project in the middle of the night. And I never wait for the weekend to make carrot cake when I’m thinking about frosting right now.
But what we all need during a busy week is ease, which is what you’ll find with all the delicious recipes in this month’s issue.
Jesse Szewczyk created five main courses that cook in a cast-iron skillet, a sheet pan, a baking dish, a rice cooker, and a Dutch oven. Kendra Vaculin reimagined pantry staples into clever meals that are great for a school or date night. You’ll even find make-ahead breakfasts and a lunch salad that will bring you joy on those in-office days.
These recipes are so good you’ll find time to cook day and night.
My Favorite Cooking Tools
This harp-shaped peeler makes quick work of vegetables for garnishes, salads, and slaws. I’ve also used it for strips of chocolate and to make shoestring fries. $22; amazon.com
If you’ve joined the BA Bake Club, you’ll know that we highly recommend weighing your ingredients. Our team suggests investing in an Escali scale. $27; amazon.com
I find grating cheese by hand incredibly inefficient. I let my 9-cup food processor handle it. The bowl and blades go right into the dishwasher. $180; cuisinart.com
