A creamy pot of three-ingredient macaroni and cheese in a yellow Dutch oven, garnished with chives. A wooden spoon rests nearby with a bit of cheesy pasta on it.
Suech & Beck
1 of 5

3 Ingredient Macaroni and Cheese

Mac and cheese doesn’t get any easier than this 3 ingredient macaroni and cheese. The 3 ingredients? Elbow macaroni, heavy cream, and Cheddar cheese. And it takes just 20 minutes.
Tuna salad with white beans, red onion, and parsley in a black bowl with a fork, on a wooden table.
Toby Lockerbie
2 of 5

Tuna Salad with White Beans

Tuna salad with white beans is an elegantly simple dish that can be prepped in minutes. Full of protein and healthy fat, it will leave you satisfied but not sluggish.
A large pot of Ina Garten's easy tomato soup with a grilled cheese sandwich being cut into croutons beside it.
Quentin Bacon
3 of 5

Ina Garten’s Easy Tomato Soup

This tomato soup is spiced with saffron, which has enough flavor to stand up to the Gruyère in the croutons. And the whole thing is awfully easy to put together, beating out anything from a can, anyday.
Two waffle iron grilled cheese sandwiches on a wooden cutting board with a knife and a waffle iron nearby.
Gentl & Hyers
4 of 5

Waffle Iron Grilled Cheese Sandwich

Waffle iron grilled cheese sandwich means no standing at the skillet carefully tending grilled cheese in a skillet so it doesn’t burn. Nope. Just slap some cheese on buttered bread, toss it on this underutilized piece of kitchen equipment, and dinner is as good as done.
Spicy eggs in hell in a small cast-iron skillet, and half a piece of toasted bread.
Petrina Tinslay
5 of 5

Spicy Eggs in Hell

Eggs in purgatory is what to eat when you’re feeling like hell. I’m not saying that you have to have a hangover, but after an evening of carousing, eggs cooked in a fiery tomato sauce can feel like heaven.

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leiteโ€™s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appรฉtit, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.


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