4 recipes

Kitchen Basics

The building blocks that make everything else easier.

Pot of homemade tomato sauce made from hand-crushed canned whole tomatoes with butter and half an onion

Kitchen Basics Kid approved

The 5-Ingredient Weeknight Tomato Sauce

Whole canned tomatoes crushed by hand, simmered with butter, an onion and garlic until it tastes like it took all day.

50 min total 4 servings $1.10 a serving

Glossy white wine pan sauce being spooned over seared chicken thighs in a stainless steel skillet

Kitchen Basics

The Pan Sauce Formula That Works With Any Protein

One five-part ratio turns the brown stuff stuck to your skillet into a glossy sauce for chicken, pork, steak, or fish.

30 min total 4 servings $2.80 a serving

Golden seared scallops arranged over creamy parmesan risotto in a skillet

Kitchen Basics

Seared Scallops Over Parmesan Risotto

The $40 restaurant plate, decoded: bone-dry scallops, a nearly smoking pan, ninety seconds a side, and a risotto that is just rice, stock and patience.

55 min total 4 plates $8.50 a serving

Golden vegetable scrap broth straining through a fine-mesh sieve over onion skins, carrot ends, and mushroom stems

Kitchen Basics Uses it up

Vegetable Scrap Stock (Stop Buying Broth)

Fill a freezer bag with onion skins, carrot ends, and mushroom stems, then turn it into 8 cups of stock for about a dime a cup.

65 min total 8 cups $0.10 a serving

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