Back in the summer, on a particularly sunny day, I boarded a ferry to visit a friend on Nantucket Island. Upon arrival, while sifting through the many vacationers to find my friend, I crossed paths with a bluefin tuna. It was perched on the nearest dock and weighed 750 pounds. A crowd of local fishermen circled the fish, taking photos, slicing into the belly, and even sneaking small bites.
Whoever thought to combine creamy roast chicken and flaky, buttery pie must have been a genius. A hearty dish built with savory pulled chicken, rich and creamy broth, and plenty of tender vegetables, the stew is hard not to fall in love with, especially when covered in the layers of a crunchy pie crust. It's not hard to make, either, especially if you have leftover chicken and a store-bought crust shortcut.
There are two main types of rice cookers on the market, each defining the range of soups you'll be able to make in it. First is the simple rice cooker that only has an "on" button, without any additional settings. The cooking process is timed automatically and usually doesn't exceed 20 minutes. This type of rice cooker is best suited for quick soup recipes, calling for ingredients that don't need a long cooking time or come pre-cooked.
Bring 2 1/2 cups (600 ml) of water to a boil in a medium sized pot. Add 1 egg and cook for 7 mimutes. Remove the egg, peel and set aside. Add the ramen noodles to the pot and cook, according to the package instructions, around 3 minutes. While the egg and the noodles are cooking, add the mayonnaise, garlic, the remaining egg and seasoning packet to a large soup bowl. Whisk well to combine.
Canned foods are delightfully convenient when stocked in the pantry. You never know when they'll come in handy or how you can incorporate them into a dish for a more filling or interesting culinary experience. Canned chili is one example that's especially versatile; we deemed it an absolute must-have canned food, along with tomatoes and beans. While chili is tasty on its own, we wanted to highlight some creative ways to use the food beyond eating it as is.
Enjoyed by millions of us on the daily, toasted bread makes the perfect base for a satisfying breakfast or lunch, providing a versatile canvas for customizing with whichever toppings take your fancy. Reaching for your favorite spread is of course a great way to jazz up your slices (peanut butter, Nutella, and jam all deserve a mention), but a variety of canned foods can also help you turn toast into an even heartier meal, while maintaining the same convenient approach.
There are plenty of moments in life when you need a simple meal to put on the table. Sure, we, too, enjoy dishes that are a multi-step process, involving a myriad of ingredients and hours in the kitchen - chopping, stirring, and constant monitoring or else something gets burned or messed up beyond repair. But it's not something that makes sense on a daily basis. That's why we love a convenient meal that doesn't sacrifice taste.
At the grocery store, I am a wide-eyed baby with a wholly undeveloped sense of object permanence. What do I have at home? Your guess is as good as mine. It wouldn't hurt to grab a can of beans, you know, just in case the reserves are low. Well, peekaboo. At present writing, there are nine cans of chickpeas in my pantry.
I love bibimbap, the Korean rice bowls they're a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don't always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that's dinner sorted.
Let's be real, cooking in a college dorm isn't always easy. Tiny communal kitchens, barely any counter space and maybe just a microwave to work with? We've been there. But that doesn't mean you're stuck with ramen and granola bars forever. Whether you're craving something quick between classes or need a midnight snack, these dorm-friendly dishes have your back. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. This satisfying snack or meal from Ali Slagle comes together in 10 minutes or less.
