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The easiest 3-ingredient garlicky pasta recipe ever. Serves: 4 Prep Time: 10 minutes Cook Time: 10-12 minutes Ingredients: ½ cup (112g) olive oil 12 cloves garlic, thinly sliced 1 lb (453g) bucatini or spaghetti Method: Place bucatini in a large 6-8 quart pot of boiling water that has been seasoned generously with salt. Cook according to package instructions or until cooked al dente, about 7 minutes.   Drain the pasta but reserve ½ cup of the pasta water. While the water is boiling, to a separate, cold, 5-quart saucepan add your olive oil and garlic. Heat to medium-low and until the garlic is slightly sizzling and golden brown, about 3-4 minutes and then turn off the heat.  Make sure to stir the garlic while it cooks so it does not burn. If the garlic does burn, it will turn bitter and I would recommend throwing it away and starting again. Once the pasta is cooked, return the heat on your saucepan to medium-low and using tongs add the pasta and a spoonful of pasta water to the warm oil and garlic slices. Toss to coat until emulsified, adjust with one spoonful at a time of reserved pasta water as needed, and salt to taste. Toss one more time to ensure the pasta is fully coated in the sauce. Plate and top with a few golden garlic slices. Serve and enjoy.

Maybe the easiest cookie recipe of all-time. Serves: 6-8 Prep Time: 10 minutes Cook Time: 12 minutes Ingredients: 1 cup (256g) creamy peanut butter 1 cup (200g) sugar 1 whole egg Method: Preheat the oven to 350°F (176°C). To a large mixing bowl, using a hand mixer, beat together the peanut butter and sugar until creamy, about 2-3 minutes.  Add the egg and continue to mix for another minute until fully incorporated. Using a tablespoon or regular spoon, scoop cookie dough and form into balls and place them evenly on a parchment paper-lined cookie sheet, about 8 cookies per cookie sheet. Press each round down with a fork twice in the shape of a plus sign to form a nice pattern. Bake the cookies for 10-12 minutes. Allow them to cool before serving.

The easiest 3-ingredient cantaloupe crudo recipe ever. Serves: 2 Prep Time: 5 minutes, plus marinade time 1 hour Cook Time: N/A Ingredients: ½ cantaloupe, peeled and sliced into ½ wedges 2 Navel oranges, zest and juice 4 slices prosciutto (or mortadella) Method: Halve the cantaloupe lengthwise, scoop out seeds and discard, remove the rind and slice into ½-inch wedges.  For ease of eating, I like to cut the peel off at this point, removing any green or white pith. Place the cantaloupe wedges into a baking dish and pour the orange juice over them and then sprinkle the wedges evenly with the orange zest. Cover and refrigerate for at least one hour or ideally overnight. To plate, wrap one slice of prosciutto around each cantaloupe wedge and spoon the remaining marinade around the bottom of the plate. Optionally top your wedges with additional orange zest.

The easiest 3-ingredient Caprese salad recipe ever. Serves: 2 Prep Time: 5 minutes Cook Time: N/A Ingredients: 2 heirloom tomatoes, sliced into ¼-inch thick slices 1 lb (453g) fresh mozzarella, sliced ¼-inch thick slices Basil oil, to taste Salt, to taste Method: Slice the tomatoes and mozzarella into the same width and layer them on a plate. Generously dress them with your basil oil and salt. Serve and enjoy.

Making nigiri sushi at home has never been this easy. Serves: 4 Prep Time: 4-8 hours Cook Time: 25 Minutes Ingredients: 6 ounces (170g) sushi grade salmon loin 1 cup (195g) sushi rice (Koshikari recommended) Sushi vinegar, to taste Salt, to taste Method: Cure your fish by evenly coating the entire piece with salt, setting it on a wire rack, and covering it with a damp paper towel, and then refrigerate for 12 hours. To make the sushi rice, begin by rinsing and washing the rice three times until the water runs clear. Place equal parts of rice to water into a rice cooker. Let the rice sit in the water for 15 minutes before cooking. Press start and cook. Once the rice is cooked, add it to a large bowl or hangiri and break up the rice with a large spoon or paddle making sure not to mash the rice. Sprinkle the sushi vinegar over the rice to taste. Using the paddle, lift and spread the rice towards the outside of the bowl or hangiri. Then using a damp towel, grab the edge of the bowl or hangiri and spin while paddling rice into a light ball in one spot. You can then keep the rice warm in the rice cooker if you’re not immediately using it. Slice your cured loin into ¼-inch slices against the grain, making sure to slice through the fish from the heel to the tip of your knife. Be careful not to press down with the knife and damage your fish. To assemble the nigiri, have a small bowl with cold water near a clean cutting board. Using dampened hands, take about 2 tablespoons of rice and form it into an oblong ball, similar to the shape of an egg, and place the sliced fish on top. Serve and enjoy.

The easiest and best Grilled Cheese Sandwich recipe ever. Serves: 1 Prep Time: 2 minutes Cook Time: 8-10 minutes Ingredients: 2 slices milk bread (or your favorite white bread) 2 tablespoons (28g) unsalted butter, room temperature 2 slices American cheese Method: Set a 10-inch nonstick pan over medium heat. Once hot, add one tablespoon of butter and once melted, place one slice of bread in the butter to toast, making sure it’s fully coated. Top with both slices of American cheese and your second slice of bread. Reduce the heat to medium-low and toast until the bottom slice of bread is golden brown, about 2-3 minutes.  Add the remaining butter to the pan and once melted, flip the sandwich and toast until golden brown, another 2-3 minutes. You can flip the sandwich again if you want the bread even darker or add a lid if you find the cheese isn’t melting enough for your liking. Remove your sandwich from the plan, slice on the diagonal, and serve and enjoy.

The easiest 3-ingredient corn pone recipe ever. Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 2 cup (644g) medium stone ground cornmeal Salt, to taste 1 cup (240ml) hot water ½ lb (226g) applewood bacon, fat reserved for cooking Honey to drizzle Method: In a large bowl, using a spoon, mix cornmeal, salt and hot water and let it rest until all the liquid is absorbed and a thick dough is formed, about 15-20 minutes. To cook your bacon, to a large cast iron pan to medium heat, add the bacon and cook, flipping each piece for an even cook, until ¼-½ cup of bacon fat is rendered out, about 8-12 minutes.  Turn off the heat, drain the bacon on a paper towel-lined plate and chop for garnish. Leave the bacon fat in your pan while you form your corn patties. To make your corn patties, use your hands to divide the dough into 6 portions, and flatten each portion to ¼-inch thick rounds. Optionally, use a ring mold instead if you have it. Over medium heat, bring your bacon fat back to temp and fry the corn patties on one side until golden brown, about 4 minutes.  Then flip each patty and cook until golden brown, another 3-4 minutes. Drain the corn patties on a wire rack over a paper towel-lined sheet tray, and season with salt immediately. Before serving, top with chopped bacon and drizzle with honey. Serve and enjoy.

The easiest homemade mashed potatoes recipe ever. Serves: 4 Prep Time: 5 minutes Cook Time: 15-20 minutes Ingredients: 2 lbs (906g) Yukon Gold potatoes, peeled and cut into 1-inch pieces Salt to taste ½ cup (120ml) half and half 1 cup (224g) unsalted butter Method: To a 6-8 quart stock pot, bring your potatoes to a boil in heavily salted water, around 15-20 minutes or until fork tender. While the potatoes cook, to a small saucepan combine half and half and butter and cook over medium heat until the butter is completely melted and hot. Keep warm until potatoes are cooked. Once the potatoes are done cooking, strain and drain thoroughly. The drier the potato, the more cream and butter it can absorb. While your potatoes are still hot, into your stock pot, press the potatoes through a potato ricer on the finest setting. You can also return the potatoes to the stock pot and mash them with a hand masher. Whisk your melted butter and half and half into the mashed potatoes until fully combined. Taste for seasoning and add more salt if necessary. Serve and enjoy.

So easy, you may never make boxed mac and cheese again. Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 4 cups (950mL) half and half 1 cup (240ml) water 1 lb (453g) elbow macaroni 2 cups (180g) shredded cheddar cheese, freshly grated Method: In a 6-8 quart stock pot, bring the half and half and water to a boil and season with salt.  Add the elbow macaroni and cook until al dente per package directions, about 7-9 minutes. Turn off the heat and add in the shredded cheese, stirring to melt the cheese and coat the pasta.  Check seasoning, add salt to taste if necessary, and enjoy.

The easiest 3-ingredient bean & cheese burrito ever. Serves: 1 Prep Time: 5 minutes Cook Time: 6 minutes Ingredients: 1/4-1/2 cup (57-114g) beans, leftover from your favorite Mexican spot (I used refried black beans) 1 cup (90g) Monterey Jack cheese, freshly grated 1 Large burrito-sized flour tortilla Method: Heat the tortilla over an open flame for 30 seconds per side to soften. Lay down the tortilla, place the beans on the lower third of the tortilla. Cover with cheese. Fold in the edges and roll from the bottom tightly. Heat a 10-inch skillet over medium heat add your burrito seam side down, heat for 2-3 minutes or until toasted. Flip and toast the other side for 2-3 minutes, or until heated through. Serve and enjoy.

The easiest chicken teriyaki recipe ever. Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 2 lbs (906g) boneless skin-on chicken thighs, skin removed and set aside for rendering 1 cup (240ml) dark soy sauce 1 cup (240ml) honey Method: In a large non-stick skillet set over medium heat, add the chicken skins to the pan to render the fat. This will be your cooking oil. Once you have 1-2 tablespoons of fat in the pan, remove the skin. Turn the heat to medium-high and sear the chicken thighs until golden brown, about 2-3 minutes, flip and cook for another 2-3 minutes. The thighs do not have to be cooked through. Remove the chicken from the pan and turn off the heat. Cut the thighs into cubes and then add them back to the pan and turn the heat to medium.  Pour in your soy sauce and honey and gently stir until combined. Raise the heat to medium-high and bring the skillet to a boil.  Then lower the heat to medium and let the mixture simmer and reduce, occasionally mixing, until it glazes and coats the chicken, about 15 minutes. Optionally garnish with sesame seeds and serve with rice and enjoy.

The easiest and most delicious soup recipe ever. Serves: 2-4 Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: ½ cup (112g), plus 4 tablespoons (57g) unsalted butter 1 small yellow onion, sliced 1 (28 oz) can whole peeled San Marzano tomatoes, hand crushed 1 cup (240g) water Salt, to taste Method: To a 4-quart saucepan over medium heat, add your ½ cup of butter and cook until melted. Add the onions, season with salt and cook until soft, about 3-4 minutes. Add the crushed tomatoes with their liquid and a cup of water. Set to medium-high heat and bring to a boil.  Once boiling, reduce heat to medium and simmer until the onions are nearly falling apart, about 10-15 minutes. It’s not necessary to make the soup any smoother, but if you want it extra smooth, use an immersion blender to puree the soup.  Check for salt and season to taste accordingly. Add 2 tablespoons of butter and mix (or continue blending) until combined.  Plate your soup and melt your remaining 2 tablespoons of butter to spoon over the top. Serve immediately and enjoy.