As relentless as having to cook dinner night after night can be, I find comfort in its daily routine. When things start to feel chaotic, I retreat to the kitchen, tuning out whatever’s happened that day, even just for 30 minutes. I’m excited to tune out with all of these, starting with Jan’s cacio e pepe chicken thighs. The creamy, black pepper-packed Pecorino sauce is begging to be spooned onto bread, mashed potatoes, polenta, literally anything.
When you’re craving all the flavors of a Philly cheesesteak on a weeknight (as one does), deconstruct the classic into this skillet dinner, using ribeye and plenty of melted provolone. For everyone who’s made my now-internet-famous Marry Me Chicken, the salmon version has arrived and is definitely a dish you’ll commit to for life. I love a kale salad, and Rachel’s newest one for the site has it all: crispy-creamy little sweet potatoes, aged white cheddar, and a creamy lime vinaigrette.
Pasta night is going to be the easiest ever with a one-pot puttanesca that’s so clever: You dump all the ingredients — tomatoes, olives, capers, parsley — into a pot with the linguine and water, cook until al dente and the water is almost evaporated — and you’re done! Seriously.
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P.S. Have you subscribed to our new digital issue, Spring Gatherings yet? Unlock our best recipes for the season!
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—Lindsay
Editor-in-Chief, The Kitchn
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Ease is always the priority. I aim for recipes that rely on familiar ingredients I already have in my pantry and drawers, and don’t require too much hands-on cooking time. (Fortunately, you'll find a lot of these on The Kitchn!)
Novelty is important. Cooking dinner night after night can be relentless — I gotta feel excited by what’s on my plate, whether it’s a new flavor, ingredient combination, or simple technique to save some time.
I eat pretty much everything. I change up my proteins throughout the week with chicken, seafood, beef, and pork making frequent appearances. And there’s always room for pasta! That said, I’m not in my spicy era. I have two little boys — 3 and a half years old and 10 months — so my picks will mostly be recipes that shy away from too much heat.
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