Main Course

Chicken farmer’s pie

Diced chicken and vegetables are simmered in gravy, ladled into oven-proof bowls, topped with mashed potato and baked until the sauce is bubbly and the top is browned.

Cook time: 50

Servings: 6 people

No claypot chicken rice

Because our donabe (Japanese claypot) is too small to cook a meal for four, my chicken rice was cooked in a cast iron pan. Chinese sausage, mushrooms and bok choy complete the dish.

Cook time: 40

Servings: 4 people

Pasta with bacon and pesto

If you’ve ever wanted a dish so simple to make and with very few ingredients, but with flavors and textures to satisfy even the most demanding gourmand, you’ve found it.

Cook time: 10

Servings: 1 person

Sweet salty meat with a little heat, broth made richer with ground toasted sesame seeds, lightly chewy shiitake bursting with umami, and a touch of tang from pickled ginger. All that in a bowl of instant ramen.

Cook time: 10

Servings: 2 people

Sweet soy sauce beef ramen

Salty sweet broth, greens, beef, noodles, kamaboko and raw egg. Think sukiyaki but simpler because this instant ramen hack has fewer ingredients. Mushrooms (shimeji and enoki, especially) are good additions.

Cook time: 10

Servings: 2 people