Andrea Strong
- May 4, 2020
- 2 min read

What to Cook (when you have to cook every single meal, every single day.)

Be honest with me. Are you tired of cooking? Do you wish that you had maybe partnered up with someone who knew how to cook really well and found it endlessly gratifying? Do you wish that your kids were not learning math and how to make sets of ten, but instead were learning how to make really fantastic weekend waffles, crispy roasted chickens and lovely bowls of pasta with pesto instead? (Paging Dana Bowen and The Dynamite Shop!). Well, me too. And I love to cook. Or at least I used to. These days it's touch and go, to be honest. But apparently, the people living in my house need to eat! So, in between large gulps of wine, I stand facing the stove, every day, every meal. To be sure, this should be my worst problem. Lucky for me, my husband Craig does dishes like a boss.

If you're the one cooking every meal for your people, first of all, don't forget it's a truly a #saverestaurants mitzvah to order take out. But for those meals you are cooking, here's a list of my go to recipes, coupled with a number of others from trusted and fabulous cooks like my BFFs Dawn Casale and Jenny Fox. Nothing fancy here. These recipes are easy, tasty, and generally appealing to most children*.

* For picky eaters—my advice—always have one thing on the table everyone likes. Whether it's a bowl of rice, or a bowl of cucumbers, or a tub of chocolate ice cream. Hey, it's a pandemic, desperate times call for desperate measures. This way, everyone will eat and you can continue drinking your wine. You're welcome!

Tortilla Espanola

https://www.seriouseats.com/recipes/2016/07/tortilla-espanola-spanish-potato-omelette-recipe.html

Cheesy Baked Pasta with Sausage and Ricotta (vegetarians, feel free to leave out sausage, still fantastic)

https://cooking.nytimes.com/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Samin Nosrat's Big Lasagna

https://cooking.nytimes.com/recipes/1021031-the-big-lasagna?algo=cooking_doc2vec_weight_1&fellback=false&imp_id=550377720&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=1

Skillet Chicken with White Beans and Caramelized Lemon

https://cooking.nytimes.com/recipes/1019382-skillet-chicken-with-white-beans-and-caramelized-lemon

Chicken Ragu with Bacon (it's as good as it sounds)

https://www.thekitchn.com/recipe-chicken-amp-bacon-ragu-recipes-from-the-kitchn-215853

Curried Red Lentil Tomato and Coconut Stew (use less liquid)

https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup

Moroccan Stew with Lentils, Harissa, Chickpeas and Lemon (I use only four cups of broth, that's enough)

https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira

Salmon with Kale & Sweet Potato and Coconut Rice

https://food52.com/recipes/26046-crispy-coconut-kale-with-roasted-salmon-coconut-rice

Curry Miso Stir fry

https://www.bonappetit.com/recipe/chicken-and-beans-stir-fry

Japchae

https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/

Chickpea & Ditalini

https://food52.com/recipes/66790-victoria-granof-s-pasta-con-ceci

Puttanesca

https://www.delish.com/cooking/recipe-ideas/a26092759/pasta-puttanesca-recipe/

Spicy Cheese Crackers (this one is amazing)

https://www.browneyedbaker.com/spicy-southern-cheese-crackers/

The Grain Bowl—really versatile & the turmeric tahini sauce can go on anything https://www.bonappetit.com/test-kitchen/cooking-tips/article/grain-bowl

Spicy Noodle Soup

https://cooking.nytimes.com/recipes/1020122-spicy-noodle-soup-with-mushrooms-and-herbs?te=1&nl=cooking&emc=edit_ck_20200113?campaign_id=58&instance_id=15148&segment_id=20284&user_id=31a646937821a415ff0be83253f61bcd&regi_id=5996170120200113

Pujabi Style Black Lentil Dal—If you are able, be sure to include that dash of cream & butter at the end, though I use half of what she recommends & it does the trick

https://smittenkitchen.com/2017/03/punjabi-style-black-lentil-dal/

Kimchi and Kale Fried Rice

https://www.foodandwine.com/recipes/kimchi-and-kale-fried-rice

Shrimp Curry with Chickpeas and Cauliflower—This requires a bunch of odd ingredients, but if you happen to have shrimp paste in bean oil lying around...

https://www.bonappetit.com/recipe/shrimp-curry-with-chickpeas-and-cauliflower

Takeout Style Sesame Noodles —~This is SOOO good

https://smittenkitchen.com/2015/08/takeout-style-sesame-noodles-with-cucumber/

Crispy Rice and Egg Bowl with Ginger and Scallions—Easy & made with stuff you most likely have in the house

https://smittenkitchen.com/2019/01/crispy-rice-and-egg-bowl-with-ginger-scallion-vinaigrette/

Sweet Potato Tacos

https://smittenkitchen.com/2018/03/sweet-potato-tacos/

Baked Cauliflower and Farro —"healthy-ish" version of mac & cheese

https://smittenkitchen.com/2017/01/crusty-baked-cauliflower-and-farro/

Quinoa and Cauliflower Patties—something fried, for good measure

http://www.sproutedkitchen.com/home/2013/9/26/quinoa-cauliflower-patties.html

Cauliflower Tator Tots from my friend Beth Lipton