18 recipes you should memorize – Advice Eating

Everyone has one or two – or 20! — Recipes they know by heart. You may have referred to the instructions initially every time, but eventually you memorized the measurements of how it should look and taste exactly when it’s done. Eventually it became a standby, your Old Faithful.

Memorize part or one of these 18 recipes loved by readers and food team alike — the sauce, the technique, or the flavor combinations — and you’ll be able to replicate those dishes or enhance others. However you approach them, you’ll find these recipes to be unforgettable.

This recipe from Kay Chun breaks down into three parts: deep fried pepper and salt shrimp, a garlic mayonnaise (for rubbing into a top-split hot dog bun), and some Fresno chiles and cilantro. Best of all, the sandwiches come together in about 15 minutes — and probably last just as long.

The beauty of this over-the-counter recipe from Sam Sifton is that the two-ingredient glaze can be used on just about any thick fillet of fish, like haddock, cod, halibut, or bluefish. If you really like crispy, caramelized bits, put the fillet under a broiler for a few minutes at the end.

Recipe: Roasted salmon glazed with brown sugar and mustard

It’s almost impossible to screw up this Sue Li Cucumber Salad. It’s really up to you how you balance the ingredients in the one-size-fits-all peanut butter sauce—taste, taste, taste! — and you’ll have a hard time overdoing it with the salted, roasted peanuts. For a peanut-free approach to the sauce, try tahini instead.

The toppings in this Tejal Rao Roasted Squash recipe — shredded unsweetened coconut, dried chilies de árbol soaked in hot water, and crushed garlic — can be sprinkled over almost any winter squash, but good luck if you find a flavorful scenario to throw in it wouldn’t be a runaway hit.

Recipe: Roasted pumpkin with coconut, chili and garlic

With almost 9,800 five-star reviews, this easy recipe from Florence Fabricant can’t be beat. Simply add the ingredients to a blender or hand blend and place in a 425 degree oven for 25 minutes. The result is a blank canvas for whatever you have on hand, whether it’s powdered sugar, that expensive jam you saved for a rainy day, or apples simmered in butter.

Recipe: Danish babe

This recipe from Kay Chun lets you add finely shredded Ritz crackers to all of your future meatballs. It’s a basic technique that helps keep these one-bowl porkballs — seasoned with fish sauce, garlic, and ginger — tender and juicy. Serve with rice, salad bowls or in your favorite broth.

Recipe: Pork meatballs with ginger and fish sauce

Another day, another technique as a recipe. Instead of peeling, boiling, and mashing your potatoes, all you have to do with this recipe from Mark Bittman is cut them up (with the skin on, please and thank you). They’re stir-fried in a lovely blend of rosemary, garlic, butter, onion, and thyme, then simmered in your favorite broth until soaked in each of those flavors. Mashing Arm, take the day.

Sure, store-bought marinara sauces have come a long way since Julia Moskin brought this Lidia Bastianich recipe to The Times in 2014, but let’s face it: Nothing beats the homemade stuff. Inspired by southern Italy, this recipe means no butter and no onions. Just basil, some good canned San Marzanos and seven (or many more) cloves of garlic.

Recipe: Classic marinara sauce

What can’t you do with this herb-infused butter from Mermaid Inn’s Mark Usewicz? Use it to sear and baste bass fillets, fluke, salmon and all manner of thick-cut fish, or add it to shrimp, a sirloin steak, bone-in pork or a nice rack of lamb.

Recipe: Fried fish fillets with herb butter

This Judy Kim recipe gets its telltale spiciness from Sichuan chili oil and a lovely nutty flavor from fragrant sesame oil. Garnish with the chopped shallots that you usually save for Thanksgiving green bean casserole.

Recipe: Chile oil noodles with coriander

Some mornings call for a quick comfort breakfast, and these light, crispy Julia Moskin Waffles are here to answer. They go beyond your basic waffle recipe by including flavorful buttermilk, nutty wheat germ, and deeply flavored brown sugar. As one reader points out, you can also brown the butter in this recipe for waffle nirvana.

Recipe: Waffles with buttermilk and brown sugar

The beauty of guasacaca sauce is that it goes well with just about any meat and hearty vegetable you can think of. The avocado-based spice is used brilliantly with garlic chicken and carrots in this Yewande Komolafe recipe, but also complements your favorite whitefish, cast-iron steak, potatoes or sweet potatoes. Will it be Guasacaca? Yes it will.

Recipe: Garlic Chicken with Guasacaca Sauce

This very easy recipe — Velveeta, Canned Tomatoes, and Chilies — is a must-have for everyone that you can buy all parts of right away. However, don’t be afraid to zhuzhen it with any combination of black beans, cumin, lime zest or whatever suits your taste.

Recipe: question

With summer just around the corner (at least here in the Northern Hemisphere) you need a cold pasta salad recipe in your back pocket. The trick to this five-star recipe is to triple or quadruple the slightly spicy peanut and sesame sauce so that all you have to do is cook the pasta and, voilà, have lunch or dinner in about 10 minutes.

This simple but rewarding recipe from Aaron Hutcherson involves seasoning your sprouts with just honey, red miso paste, and olive oil, then topping them with a squeeze of lime and a few chopped almonds. Slide them into the oven toward the end of cooking for your favorite roast chicken or other main dish.

Recipe: Roasted Brussels sprouts with honey and miso

Soy dressing is essential for this Hetty McKinnon recipe, but the rest is up to you: Fried shallots? Absolutely. kimchi? Yes. Pickled onions? Sounds good. You really can’t go wrong.

Recipe: Silken tofu with spicy soy dressing

Sometimes you just need something sweet, like now. That’s why there is this five-ingredient shortbread by Melissa Clark. Bakers of any level can make it, and most likely you’ll have all the ingredients lying around. No fresh rosemary? No problem. Use your favorite spices or simply enjoy your shortbread as is.

Recipe: Rosemary Shortbread

These chocolate and pretzel-covered Rice Krispies treats from Genevieve Ko are a one-way ticket to Sweet-and-Saltyville. They come together in one pot, scrape the contents into your favorite baking dish and you have a top-notch dessert in record time.

Recipe: Rice Krispies treats with chocolate and pretzels

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