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"A pretty, yummy thirst quencher: Ice water with lemon, mint and cucumbers The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet The perfect poached egg Bring 2 1/2 inches of water to simmer in pot. Add 2 tbsp. white wine vinegar. Crack egg into bowl and gently pour into pot. Simmer for 3 minutes (do not boil; it will tear egg). Remove with slotted spoon and dab with paper towel. Season with salt and enjoy, or make classic Eggs Benedict--just use a spatula to place the egg atop some cooked Canadian bacon on a toasted English muffin. Sprinkle with chopped chives and drizzle with... Blender hollandaise 2 large egg yolks* 1 tbsp. lemon juice Pinch of cayenne pepper 1 stick unsalted butter 1/2 tsp. kosher salt Pulse first 3 ingredients in blender. Heat butter until just melted; with blender running, slowly add butter to mixture until frothy. If sauce is too thick, blend in 1 tsp. lukewarm water. Season with salt and serve. *Use caution in consuming raw or lightly cooked eggs due to a slight risk of salmonella or other food-borne illnesses. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet The easiest roast chicken ever Preheat oven to 425&amp;amp;deg;F and place chicken on a rack in a roasting pan or cast-iron skillet. Sprinkle generously with salt and pepper. Cook the chicken 15 minutes for each pound, plus 15 minutes. (A 3-pound bird: 15 minutes x 3 + 15 minutes = 60 minutes.) It&amp;#x27;s done when you prick with a fork and the juices run clear. Got more prep time? Zap 3 garlic cloves, the zest of 1 lemon (finely grate the peel, avoiding white stuff), and the leaves of 2 rosemary sprigs in a mini-chop or blender for 15 seconds; spread puree under the skin before cooking (lift skin up easily from near the cavity). The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet &amp;quot;Gimme seconds&amp;quot; veggies Chop 4 cups of your veggies of choice (cauliflower, zucchini, whatever) and toss on a cookie sheet or two with 2 tbsp. olive oil, plenty of salt, pepper and a few sprigs of rosemary or thyme. Pop into a 400oF oven for 30 minutes (flip veggies halfway through), and voil&amp;amp;agrave;! The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet 3-ingredient pasta sauce Pour contents of a 28-oz. can of whole peeled tomatoes into a large skillet. Squish tomatoes with your fingers, discarding any stems. Add half a stick of butter and a medium onion, peeled and halved (place cut sides down). Bring mixture to a simmer (no lid!); lower heat and stir occasionally until sauce thickens, 30 to 45 minutes. Discard onion and use sauce immediately, or store in the fridge for up to 5 days. Makes 5 cups. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Basic guacamole 2 ripe avocados Juice of 1 lime 1/4 cup finely chopped red or Vidalia onion 1 jalape&amp;amp;ntilde;o, seeded and finely chopped, optional 1/4 cup chopped cilantro, optional Salt to taste Tortilla chips, for serving Scoop avocados from shell. Cover with lime juice and mash (a potato masher works great). Stir in onion, jalape&amp;amp;ntilde;o and cilantro; season with salt to taste. Eat immediately, or cover with plastic wrap placed directly on surface of the guacamole so it doesn&amp;#x27;t discolor. Makes about 2 cups. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Fresh salsa 4 large plum tomatoes, halved 1/2 small red onion 1/4 cup chopped cilantro, optional Salt and hot sauce to taste Grate tomatoes and onion on the large holes of a box grater (or dice with a sharp knife). Add cilantro, then season with salt and hot sauce to taste. Makes 2 cups. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet The perfect cookie My dirty little secret: I use the recipe on the Toll House bag (it&amp;#x27;s a classic!), and then add my own touches, like coconut or dried cherries. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Your signature cocktail For this I always suggest starting with a basic martini (3 parts vodka to 1 part dry vermouth), then, to customize, add 1 tbsp. of whatever flavor liqueur you&amp;#x27;d like: Poire William for pear, Chambord for raspberry, Grand Marnier for orange. Cheers! The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Sweet potato puree This is the ultimate side dish. My favorite way to serve it is with fish on top; I love the color contrast. How to make it: Roast 3 sweet potatoes in a 400&amp;amp;deg;F oven for 45 minutes. Let cool, then peel. Use a food processor or potato masher to puree potatoes with 2 tbsp. butter and 1 cup warmed milk. Serves 4. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet No-mess bacon How to cook bacon without a single splatter? Use your oven instead of a frying pan. Preheat oven to 400&amp;amp;deg;F and lay bacon over a rack on a sheet pan (cover pan with foil for easy cleanup). Cook until crispy, about 15 minutes. For a sweet and savory twist: Sprinkle on brown sugar before baking. Delicious! The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Incredible fruit crumble For the topping: 1/4 cup flour 1/4 cup rolled oats 1/4 cup packed brown sugar 1/4 cup granulated sugar 1/4 tsp. cinnamon 1/4 tsp. kosher salt 5 tbsp. unsalted butter, cut into small bits and chilled 1/2 cup pecans For the fruit filling: 4 cups fresh fruit (peaches, berries, etc.) 1/4 cup granulated sugar 1 1/2 tbsp corn starch Pinch of salt Preheat oven to 375&amp;amp;deg;F. Place first 6 ingredients in food processor and pulse to combine. Add butter and pulse 6 to 8 times until mixture has pea-size pieces of butter mixed in. Toss in pecans and pulse a few times to chop. Refrigerate in a bowl for 15 minutes. In a large bowl, combine fruit, sugar, corn starch and salt, folding them together. Place in 8&amp;quot; x 8&amp;quot; baking dish. Sprinkle chilled topping over fruit. Bake until fruit is bubbly and top is golden, 35 to 45 minutes. Cool for 15 minutes before serving (with vanilla ice cream!). Makes 6 to 8 servings. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet &amp;quot;No guy required&amp;quot; grilled steak Sprinkle kosher salt on a good cut of meat (I like rib eye). Toss onto a superhot grill. Avoid pushing down while grilling--it forces juice (and flavor) out. For medium rare, cook a one-inch rib eye about 2 or 3 minutes per side, more if thicker. Let sit 10 minutes before serving so juice redistributes. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Delicious fried rice Dump that carton of leftover cooked Chinese rice and 1 tbsp. vegetable oil into a hot frying pan. Add 1 cup peas, 1 cup diced scallions, 1 tbsp. each soy sauce and sesame oil, and 1 egg. Fry until egg is scrambled and rice crackly. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet &amp;quot;Amp up anything&amp;quot; brown butter sauce Melt a stick of butter in a pan. When it browns, add juice of 1 lemon and 8 sage leaves. Toss with pasta or drizzle over fish. Garnish with lemon zest. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet Crunchy, golden crostini Brush olive oil on half-inch round pieces of baguette, then toast. Rub with raw garlic, top with...whatever! The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet &amp;quot;Feel better instantly&amp;quot; chicken soup 1 pound carrots, sliced into 1/2-inch coins 5 stalks celery, chopped 1/2-inch thick 1 large onion, chopped 1 5-pound chicken 2 tbsp. chopped parsley In a large pot, place carrots, celery, onion and chicken, backbone-side up. Add water to cover. Bring to a boil, then reduce to a simmer, and cook partially covered until chicken is done, about an hour. Skim off foam and discard. Remove chicken from pot, and let stand until cool. Remove meat from bones, shred into bite-size pieces and return to pot. Cook until heated through. Season with salt and pepper, and garnish with parsley. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet &amp;quot;He stayed over&amp;quot; omelet Melt 1 tbsp. butter in a nonstick skillet over medium-low heat. Crack 2 eggs directly into pan, then quickly scramble using a rubber spatula (or whisk them in a bowl). Season with salt and pepper. Add toppings like cooked veggies or ham and cook until set. Toss in cheese and pop the skillet under the broiler to melt. As you slide the omelet onto a plate, simply fold it over onto itself. The only 20 things you&amp;#x27;ll ever need to know how to cook A pretty, yummy thirst quencher The perfect poached egg and blender hollandaise The easiest roast chicken ever &amp;quot;Gimme seconds&amp;quot; veggies 3-ingredient pasta sauce Basic guacamole Fresh salsa The perfect cookie Your signature cocktail Sweet potato puree No-mess bacon Incredible fruit crumble &amp;quot;No guy required&amp;quot; grilled steak Delicious fried rice &amp;quot;Amp up anything&amp;quot; brown butter sauce Crunchy, golden crostini &amp;quot;Feel better instantly&amp;quot; chicken soup &amp;quot;He stayed over&amp;quot; omelet "^^<http://www.w3.org/2001/XMLSchema#string>
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