It comes out perfectly every single time, and considering how easy it is to make, it's shockingly elegant, too.2 teaspoons kosher salt or 1½ teaspoon table salt All you have to do is place the salmon over indirect heat on the grill and baste the salmon in that beautifully-golden oil every few minutes. This Summer, I started using this method on the grill, using a DIY foil packet for super easy cleanup. Whether you're using the oven or the grill - my favorite hack - I guarantee you'll be rewarded with the best salmon you've ever tasted. This method of poaching salmon in olive oil (or butter, if you'd rather!) yields a perfectly moist interior every single time. When cooking salmon this way, however, it's virtually impossible to mess it up. I consider myself to be a genuinely good cook, but if I told you I didn't occasionally end up with the latter, I'd be lying to you. WHY I LOVE IT: Salmon has the potential to be astoundingly moist and flavorful - or, bland and dry. Moral of the story here? If only for the moments when you need a quick dinner in less than 15 minutes (and don't want to order take-out), grab a package of pre-made udon noodles next time you're at your local Asian grocery store - preferably the kind that comes in single-portion packs. Seriously: In the time it would take for you to boil a package of instant ramen, you could probably have this meal on the table. Chewy udon noodles are the perfect base for this cheesy, peppery sauce, and since they come pre-cooked, all you have to do is defrost them in some boiling water. I can't say the cacio e pepe-flavored everything phase we're collectively going through works with every single dish, but it really excels here. After a trip to my local H-Mart (where I bought the most massive package of frozen udon noodles known to humankind), I stumbled upon this recipe that I've been making regularly ever since. WHY I LOVE IT: 2021 was the year I discovered the magic of store-bought udon noodles, and consequently, the year in which I learned about this simply perfect 10-minute meal. Since the whole meal comes together in your Instant Pot, anyway, it's totally hands-off! And if you don't own one, you can totally do this in a large pot or dutch oven. If you're panicking at the thought of cooking a whole chicken, I promise it's much easier than it sounds. Nothing compares to this version - where a whole chicken is cooked in the Instant Pot and gives you a rich, homemade stock with meat that's beyond succulent. I've made chicken noodle soup from scratch a zillion different ways: Using store-bought stock and a rotisserie chicken, using bone-in, skin-on chicken thighs, chicken breasts.you name it, I've tried it. TBH, buying an Instant Pot would be worth it just to make this glorious recipe all the time. My NYC apartment kitchen is tiny, and since taking any major appliance out of a cupboard or pantry is like the most horrific game of real-life Jenga, it tends to sit totally forgotten about most of the time.until I make a batch of this incredible chicken noodle soup. WHY I LOVE IT: Truth be told, I don't take my Instant Pot out as much as I'd like to. Seriously, just throw in whatever veggies you totally forgot about in your fridge (like the green beans above!) and you've got a quick, healthy, meat-free meal. Once the tofu is crispy, cut each rectangle into equally-sized squares, and add to the stir fry (or however you're serving it).Īnother reason I love this recipe? It's as versatile as it gets.

Sear the tofu rectangles over medium-high heat in a bit of neutral oil, until they're super crispy - it should take about 4–5 minutes per side.Slice the tofu the long way, through the thinnest side, so you end up with two rectangles about 1' thin.No need to go wild here, so long as it's not sopping wet. Drain it, per usual, and gently pat it dry-ish with paper towels.Here's my trick for perfect tofu every single time: After years of being 'not so into tofu,' I've happily converted my boyfriend into a tofu-lover as a result of this recipe, which is a reaaaaaally great thing for A) the planet, and B) my wallet. WHY I LOVE IT: Ever since I learned the ultimate trick for cooking flavorful, crispy tofu - without having to drain it, press it, cut it, and bake it FOREVER - I always keep a block of the extra-firm variety in my fridge to make meals like this one.

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