Dinner doesn’t get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
Mind-bogglingly crisp oven-fried chicken. And it’s sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.
Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.