Broiled Salmon

Broiled Salmon

Salmon · Butter · Lemon · Herbs · Hollandaise

Broil — high — IT 145°F

Contrary to the nutrition cognoscenti, salmon is not the only path to wellness. If you like it anyway, keep it moist and flaky by using your insta-read thermometer and topping it with slices of butter before broiling. Or, cook it on foil on the grill (still with some butter on top) and keep the smell out of the house. Good with a sprinkle of lemon and dill just before serving, but even better with hollandaise, if you have time.   

(When in doubt, add butter and/or salt.)

Pan-fried Scallops

Pan-fried Scallops

Scallops · Butter · White Wine · Lemon

Pan-fry — medium — IT 145°F

The underwater version of filet mignon, scallops can’t help being delicious. Start with fresh or defrosted sea scallops—the big boys. Rinse and pat dry with paper towels. Season. Melt plenty of butter and pan-fry scallops over medium heat, a few minutes per side. You can treat your scallops (and yourself) to a glug or two of white wine, poured in the pan after they’ve been flipped and the second side is seared. Or not. Cook until firm and white all the way through (or to 130°F on your instant-read thermometer; 145°F if you follow USDA rules). Serve with a drizzle of buttery pan juices and a wedge of lemon. And help yourself to deliciousness.   

(When in doubt, add butter and/or salt.)

Pan-fried Shrimp

Pan-fried Shrimp

Shrimp · Butter · Herbs

Pan-fry — medium — IT 145°F

Shrimp on a stick makes dinner look fancy, but keeps the cooking easy. Especially if you start with shrimp that are already cooked (in which case, you can skip the whole darn stove thing and serve them cold with cocktail sauce). Skewer about five shrimp at a time—precooked or not—and line them up so they lay flat. Melt some butter in a non-stick skillet and fry raw shrimp for about 4 minutes per side. Use your instant-read thermometer to check if they are done. Bonus: The skewer keeps your fingers clean when you dip these babies in melted butter.   

(When in doubt, add butter and/or salt.)

Scrambled Eggs

Scrambled Eggs

Eggs · Butter · Cream · Herbs

Sauté — medium — IT 160°F

In the scramble to make dinner every night, sometimes breakfast standbys can save the (end of the) day. Whisk three eggs per person. If you want, add some cream for a velvety texture. Melt butter in a nonstick skillet over medium heat. Sauté eggs, stirring continuously, until everything firms up. Season with salt, pepper, and fresh herbs (chives are yummy). Serve immediately, and get your evening off to a fresh start.   

(When in doubt, add butter and/or salt.)

Fried Eggs

Fried Eggs

Eggs · Butter · Herbs · Tomato Garnish

Pan-fry — medium — IT 160°F

The yolk’s on us. We were once told to limit eggs because of cholesterol, but nutritionists have come around to the vintage way of thinking and eggs are back on the menu. So get cracking and fry some up for dinner tonight. Plenty of butter and a non-stick skillet is a must. Pan-fry over medium heat and plan for about 4 minutes. Salt, pepper, and herbs are all eggcellent additions. An egg is full of so many nutrients (especially the yolk, folks), you can build a whole chicken from one.   

(When in doubt, add butter and/or salt.)

Hard-boiled Eggs

Hard-boiled Eggs

Eggs · Mayo · Herbs or Spices

Boil

Dinner time and nothing in the fridge? Eggs to the rescue. Steaming them over boiling water for about 12 minutes makes peeling a breeze, but straight-up boiling them works too. Dunk in cold water for easy handling, peel, and slice in half. Top with a dollop of mayo and a sprinkle of chopped herbs. Or just dust with paprika, salt and pepper. Present with confidence and no apologies. Ever. You meant to have eggs for dinner. Because eggs are boss.   

(When in doubt, add butter and/or salt.)

Tuna Salad

Tuna Salad

Tuna · Mayo · Celery · Herbs

Cold Prep

Tuna for dinner doesn’t have to mean “noodle casserole.” For a cooler take on tuna, open and drain a can or two of your chosen brand. Plop the tuna into a bowl and add some chopped celery—about 1⁄2 stalk per person (dill pickles can sub, if your fridge is bare). Stir in mayo a dollop at a time. Go for the Goldilocks standard: Not too dry, not too goopy. Just right. Serve in a romaine lettuce boat, topped with your fave chopped herbs. Because there’s nothing fishy about not cooking.   

(When in doubt, add salt and/or pepper.)

Chicken Salad

Chicken Salad

Chicken · Sour Cream · Mayo · Celery · Walnuts · Tarragon

Cold Prep

What to do when you want to use up yesterday’s chicken. Or, let’s be honest, chicken from three nights ago. Regardless of your source, shred the meat into bite-sized pieces. Add chopped celery—about 1⁄2 stick per person (Or, if it’s “clean out the fridge” night, any other sweet, crunchy raw veggie you have around. Bell peppers, jicama, fennel, cucumber, whatever.) Mix in about two tablespoons of crème fraîche or sour cream for every tablespoon of mayo. Stir in salt, pepper, tarragon (fresh or otherwise). Add more crème fraîche/sour cream/mayo to taste. Toasted walnuts only add to the glory. Crown yourself the Queen (or King) of Leftovers.   

(When in doubt, add salt and/or pepper.)

Cheese Plate

Cheese Plate

Cheese · Almonds · Figs

Cold Prep

Sweet dreams are made of cheese. But it’s no fantasy. Cheese has everything you need for a main dish. It packs a protein punch, delivered with all the creamy goodness you need to feel satisfied. It’s easy, it’s tasty, and it’s cheese. What’s not to like? Plan on about 4 oz of cheese per person. Accent with a small fresh fig or berries, plus a few roasted almonds and fresh herbs. Smile and say cheese, please.   

(When in doubt, add salt and/or pepper.)

Assorted Cold Cuts

Assorted Cold Cuts

Cold Cuts · Mayo · Mustard · Peperoncini

Cold Prep

Roll into dinner with the easiest main dish ever. With a little help from your local deli (or deli counter), the protein part of your plate is a picnic, minus the ants. Unpack your slices of ham, roast beef, and salami and serve them up deli-style, with peperoncini, pickles, mustard, and mayo. Now you’re (not) cooking.   

(When in doubt, add salt and/or pepper.)