Excited to try these! I don't usually follow recipes closely, but there are three soups that I make an exception for: Marcella Hazan's chickpea soup, the apricot red lentil soup from Samarkand, and Bittman's West African peanut stew. all hearty without being heavy and exquisitely balanced, flavor-wise

I am mildly famous for this focaccia. It's bread for lazy people who love hot bread. (The original Bob Appetit recipe is behind the paywall, but this Reddit thread below has it. ) I do not proof it overnight, I generally start making it in the late afternoon, and it's super forgiving that if you over-proof it, it'll still come out great. If you have a big cast iron skillet, or two small ones, make it in that and it'll come out AMAZING. (I think this is why mine is "famous," nobody hates a crispy crust.) I also dump a bunch of Fat Gold olive oil on it (like an alarming amount, it needs to have enough oil that you can run your fingers around the edge of the dough) and big flaky salt on top. (I skip the garlic butter because I don't think it needs it.)

https://www.reddit.com/r/Breadit/comments/1ltjc8k/posting_my_goto_focaccia_recipe_shockingly_easy/

We make Instant Pot ramen on a weekly basis. Simple, basic. My kids are probably 50% noodle by volume at this point.

Shout out to the Paprika app for storing all our recipes.

I'm sort of semi-famous among people I know for my green chile chicken enchiladas. They can be made with chicken or in a vegetarian version (and the veggie version is genuinely good, not a sad substitute for leaving out the chicken). They're actually pretty easy to make and you can make a double batch and freeze half of it for the nights you need dinner to just happen. They're my go-to for taking food to people who need food.
https://karacooks.com/green-chile-chicken-enchiladas-2/

Been making your no-foolin pancakes for years now, a family favorite. 😄 (Also, that little [⋯] note feature is great.)

I don't know why, but this Tres Leches Cake recipe makes me happy every time I make it. People ask me to make it a lot. It's not very hard. I add as much of the soaking liquid to the cake as I can (I think the recipe says to not add it all). And the real secret is to eat a piece with several of the unnaturally red maraschino cherries - no fancy cherries, no fresh fruit. On a hot afternoon after some tacos, it is *chef's kiss*.

Pierre Franey's turkey chili recipe, served with avocado, cilantro, and lime, is beloved in our home for being delicious, easy to make, and freezing well. Pro tip: the second night, we serve it over baked potatoes.

I feel a dessert should always be included. This flourless chocolate cake is, to me, the ultimate chocolate cake. It's stupidly easy to make for how good it is, so much so that I always feel slightly guilty for the compliments I get for making it. But only slightly.

Enjoy!

https://cooking.nytimes.com/recipes/7985-turkey-chili?unlocked_article_code=1.jVA.9VW3.1XBxNiqWRQM0&smid=share-url
https://www.kingarthurbaking.com/recipes/flourless-chocolate-cake-recipe

I know a recipe has earned a spot in my special binder when people taste it and say, "What the f did you put in this it is so good" (shhh, I just followed the directions)

https://www.emerils.com/127084/harira-moroccan-chickpea-stew-chicken-and-lentils

https://www.recipetineats.com/chinese-cashew-chicken/

https://www.eataly.com/us_en/magazine/recipes/pasta-recipes/pesto-alla-trapanese

https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe

I have had a lot of favorite recipes over the years, but vegan picadillo is the one that comes to mind right now. My fiancee introduced me to picadillo, and it's become a favorite.
https://minimalistbaker.com/easy-vegan-picadillo-cuban-inspired/
https://dorastable.com/picadillo-de-lentejas-lentil-picadillo/

I love the savoriness, the salty olives, and the tomatosity (I made that up, you're welcome to use it) of the dish. Pretty easy to make, and good as a main or side. I've never had the omnivore version, but I imagine it's delicious too.

A couple of the ones at the top of my rankings in my Plantoeat account:

• Dead easy roast chicken that turns out well every time: https://cnz.to/recipes/meat-charcuterie/spatchcocked-chicken-under-a-brick-recipe/
• Takes a long time but worth it: https://smittenkitchen.com/2012/02/lasagna-bolognese/
• Also comes together quickly, and I love Thai food: https://www.seriouseats.com/spicy-thai-salad-with-minced-pork-larb-from-everyday-thai-cooking-katie-chin
• And, a summer staple in our house, once the zucchini come in: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/

I just made some avocado toast following your description above and it was fantastic. I'm a real visual person with food so the image alone was all the inspiration needed.

I make this about once a week during the cold months. It’s a comfort with surprising depth of flavor. Doable in 30 minutes on a weeknight. Lots of fiber and protein but few carbs. Easy to stretch and add some carbs w rice or pasta (cook it in the sauce!). Cheap and filling.

Bison Bison’s Simple Chili

• 1lb 85% ground chuck/beef
• 15oz can chili/kidney beans
• 15oz diced tomatoes
• 15oz crushed tomatoes(or puree/sauce, but I like the texture of crushed)
• 4oz diced green chilis
• 2-3Tbsp JR’s famous chili powder
• 1 onion diced
• As much garlic as your heart desires: You do you

Saute onion with a large pinch of salt until onions soften and begin to brown, about 5 minutes.

Add garlic, diced green chilis, half the chili powder and a large pinch of salt then stir until your kitchen smells even more awesome, about 30 seconds to a minute.

Add the meat and a pinch of salt, then stir around until it is broken up and cooked through, probably another 5 minutes or so.

Stir in the beans and tomatoes and a pinch of salt, scraping up fond.

Get it up to a boil, then drop it to a simmer. Taste for seasoning and add the other half of the chili powder if you want. Let it simmer for at least 15-20 minutes for the flavors to meld. (but seriously, two hours is better, then put it in the fridge over night, and reheat it for lunch or supper the next day).

Recipe doubles nicely. Serve w shredded cojack cheese and sour cream on the side.

Bison Bison’s Famous Chili Powder

• 2 Tablespoons powdered ancho chili
• 1 teaspoon powdered arbol
• 1 Tablespoon powdered chipotle
• 2 Tablespoons cumin
• 1 Tablespoon dried mexican oregano
• 1 Tablespoon sweet california paprika
• 1 teaspoon Knorr Tomato Bouillon w Chicken

Cavatappi with Sun-Dried Tomatoes and Cannellini Beans. I learned from watching Lidia Bastianich on PBS and I must make it fifteen times a year, at least. It's hearty and vegetarian. The trick is to use a lot of the sun-dried tomato oil at the beginning and to be really generous with the cheese at the end:

https://amateurgourmet.com/cavatappi-with-sun-dried-tomatoes-and-cannellini-beans/

This kale salad: https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad?unlocked_article_code=1.jVA.n1aA.jP9wQy8Immqw&smid=ck-recipe-iOS-share

I call it “I Can’t Believe It’s Kale” salad. If I bring it to a potluck, it disappears, every bit of it. No pre-salting or massaging of the kale is necessary (people always ask), just slice as finely as possible.

I have a super simple recipe thats quick, easy and very delicious.

It's delicata squash, red cabbage, red onions, halloumi and pita bread with some wonderful middle eastern spices - Aleppo pepper and sumac.

https://www.bonappetit.com/recipe/warm-winter-vegetable-salad-with-halloumi

This goes crazy
Tangy Braised Chickpeas
This Olive Oil Cake

We go through phases. This is our current favorite, and best with Wisconsin bread cheese instead of feta and a za’atar with a good kick of sumac to brighten it up. We’ve been eating it weekly all spring! https://www.loveandlemons.com/sheet-pan-gnocchi/

Big fan of this in the fall: Butternut Squash Quinoa Salad with Kale, Cranberries, Walnuts and Goat Cheese
Any time of year for this bread: The Life Changing Loaf of Bread

This is a longtime winner. Use any fruit you have (but use a lot, berries are perfect, but tend to just disappear) and you can use yogurt instead of buttermilk. Add whipped cream or ice cream and you have a stew going.

Plum Skillet Cake (AKA “Lazy Cake”)
Martha Stewart Living, August 2010 — Serves 4 | Active: 15 min | Total: 1 hour

INGREDIENTS

- 4 tbsp unsalted butter, room temperature (plus more for skillet)
- 1 cup all-purpose flour (plus more for skillet)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp coarse salt
- 3/4 cup + 2 tbsp sugar, divided
- 1 large egg
- 1/2 cup low-fat buttermilk
- 2 ripe medium plums, thinly sliced

INSTRUCTIONS

1. Preheat oven to 375°F. Butter and flour an 8-inch ovenproof skillet (preferably cast-iron), tapping out excess.
1. Whisk together flour, baking powder, baking soda, and salt.
1. Beat butter and 3/4 cup sugar until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.
1. Pour batter into skillet and smooth the top. Fan plum slices on top and sprinkle with remaining 2 tbsp sugar.
1. Bake 35-40 minutes until golden brown and a toothpick comes out clean. Cool slightly before serving.

These miso-glazed salmon skewers are a weekly dinner in our house - https://www.epicurious.com/recipes/food/views/miso-glazed-salmon-skewers-56390084

I don't typically add the dashi, and I just cut the salmon into cubes rather than deal with skewers. It can be made, start to finish, in like 15 minutes and is so friggin' delicious.

I love this thread! I have a few favorites, always with modifications:
White Bean Puttanesca only I omit the olives (which is heresy, I know)
Pea and Quinoa salad, minus the bacon. You can sub in pearl couscous!
Hot avocado sounds weird, but this lemon zest and avocado pasta delivers

I've recently started regularly making granola for myself and it is INCREDIBLE -- I use this eleven madison park recipe as inspiration, but add puffed rice, sesame seeds, and then just do whatever nuts I have around the house. I also cut back on the sugar usually. The whole thing is pretty flexible and has never failed me!

Cheesy green chile bean bake gets a huge number of points for being easy and delicious. refer to the comments for some excellent additions - I like to add more bell pepper and sometimes spinach.

Sesame salmon bowls - also easy, and flexible to what veggies you have on hand. Make double the dressing amount!! It's so good.

And Smitten Kitchen meatloaf balls with browned butter mashed potatoes! Also make double the sauce!!

We make these chocolate chip cookies a few times a year and they are doggone incredible.

Embarrassingly simple and indulgent Charleston Biscuits:
1 stick of butter (if not salted you'll need to add salt to the dough), room temp
1 block of philly cream cheese, room temp
1 cup flour
Knead together in a bowl, roll out fold a couple times, but don't overwork it.
Cut into small biscuits using something close to the size of a shot glass (no really! go small.....these are so rich, a big one would be overwhelming)
Bake for around 12-15 min (ymmv) at 350.
I like to eat these with something bright like a raspberry freezer jam, and I bet a pepper jam would be amazing, but I know some folks like these with a little herbed cheese.
Go nuts, try stuff!
It's such a simple recipe, you can easily make it your own.
Charleston Biscuits are my favorite potluck contribution because I know no one else will have brought them.
With credit to the memory of family friend Bettye Keach.

We make this Instant Pot Butter Chicken recipe at least once a month. We've evolved it slightly over the years, but the base recipe is still a classic. So easy, it makes a great weeknight meal.

I made an entire career as a caterer out of cooking classic Frecnh dishes and specialized in pork. I was known for my pig roasts and I miss doing those. I go through phases of wanting comforting food and wanting to challenge myself with project cooking. Sometimes I just want to putter in the kitchen and lose myself in chopping and other times I'm making pate en croute. I still love getting a pork loin, butterflying it, spreading it with a good herby citrussy stuffing and then rolling it up and giving a good sear before roasting. Toss some diced potatoes in the pork fat with the roast in the oven.

Carla Lalli Music has an Avocado and Chile Caprese that we have modified with some fried bread pieces to make the best panzanella. All winter long, I look forward to it.

And in summer, I look forward to our crockpot chili with Butter Swim Biscuits, which by family tradition we can't have until Halloween.

My current favorite, after trying a few others, is David Liebovitz's sticky toffee pudding. The candied ginger adds a lot.

I could live on these three recipes:

Baked tofu bibimbap (The sauce is the thing I'm pointing to here; we mess around with the ingredients and the banchan quite a bit)
Jamaican Jerk Chicken
Bun thit nuong and the requiste fish dipping sauce