Wild Mushroom, Spinach, and Gruyere Souffle
Souffles are one of the most satisfying dishes of all time, and we guarantee this one won’t let you down. If you don’t have a soufflé dish, it will still look impressive—just use any 2-quart baking dish you have (that includes your sturdy 8-inch Pyrex). The key to success is beating the egg whites to stiff peaks. To check if you’re there, stop the mixer and lift up the beaters or whisk attachment. If the whites ooze back into the bowl, keep whipping. If you flip the whisk towards the sky and the egg whites stay upright, you’re golden. At this point, work quickly: you don’t want to lose any of that volume before it goes into the oven.
Grilled Cheese Mason Jar Eggs
Yes, you can cook eggs in a mason jar—and they’re pretty darn delicious (not to mention adorable). We call these “grilled cheese” eggs because when they’re done cooking, you’ll dip toasted bread into the jars to enjoy the rich, buttery eggs and cheese inside. We suggest pairing with challah or brioche for ultimate satisfaction, but any toasted bread will work in a pinch. Feel free to get creative with other variations—toss in crumbled bacon, stir in pesto, or finish with more fresh herbs. These are great for breakfast, dinner, or serving to guests on the weekend.
Gochujang Poached Eggs With Feta and Pickled Onions
Thanks to spicy gochujang (a fermented Korean chile paste) and quick-pickled red onions, this isn’t your average shakshuka. Plus, you don’t even have to turn on your oven—the entire dish is cooked right on the stovetop. If you want runny yolks, pull the pan off the heat as soon as the whites are set—it only takes a minute for them to cook through. Finishing the eggs with torn dill and parsley adds fresh flavor and makes for a gorgeous presentation. Serve with warm, fluffy pita or naan for sopping up every last bit of the spicy tomato sauce.
Garlic, Leek, and Brussels Sprouts Frittata
It seems Brussels sprouts have become everyone’s favorite fall veggie, so we made them the star of this easy, flavorful frittata. If you’ve convinced yourself you don’t like frittatas due to too many over-cooked or rubbery ones, we hear you—but we’re confident this recipe will remind you why they’re the perfect weeknight solution. Whisking full-fat yogurt into the egg mixture keeps the dish custardy, and pulling it out of the oven when it’s just barely set in the center ensures it won’t be dry. We made ours with fresh thyme leaves, but feel free to use rosemary or oregano instead.
5 Delicious Dump Cakes That Basically Make Themselves
These might just be the easiest cakes on the Internet.
Lox With Cucumber-Tomato Salad
Think of this as a grown-up tea sandwich, with deeply flavorful rye or pumpernickel in place of soft white bread. Topped with a chive-butter and buttery smoked salmon and you’ve got a no-cook dinner comes together in just 15 minutes. If you want to keep the butter from melting, make sure the toasted bread is cool before spreading. A quick-marinated cucumber-tomato salad goes alongside for crunch. A shopping tip: You might see the English cucumber sold as a “seedless” cucumber. Either will work here.
If you like your brownies gooey, fudge-like, and slightly underbaked, you’ve come to the right place. Instead of creaming the butter with an electric mixer, which whips air into it, you’ll melt the butter with the chocolate to create a rich, thick base. Adding a yolk in addition to the whole eggs emphasizes the fudge-like texture. Though we often ask you to insert a toothpick into a baked good to test for doneness, that’s not the best method for this recipe, since you want the insides to be gooey. Instead, gently shake the pan. If the center jiggles, continue baking. If it’s firm and set, pull the pan out and let the brownies cool completely.
If you’re looking for a classic, crowd-pleasing, decadent chocolate brownie recipe, this one’s for you. In fact, it may even convince you to quit buying the box of brownie mix altogether. What makes them so chewy? A few things: using canola oil in addition to butter, and adding dark brown sugar (which, due to its acidity, speeds gluten formation, resulting in chewier brownies). Finally, letting the brownies cool completely before cutting will result in the chewiest texture. You’ll find that these are rich but not too dense, with pockets of melty chocolate in every bite thanks to chocolate chips in the batter. As they bake, they develop a crackled shiny crust and a thick outer edge.
Though you might think you prefer fudgy or chewy brownies to cakey, hear us out. This is basically a recipe for fluffy chocolate cake, complete with the crackliest crust around. We’re talking a crisp top layer that you can literally peel off from the brownie and munch on on it’s own (if we could package it and sell it, we would). Adding baking powder to the batter causes the brownies to rise in the oven, and creaming the butter and sugar whips air into the batter. The addition of the egg white creates the top crust—who knew?!
Slow-Cooker Chicken Taco Soup
If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.