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Spaghetti and Verrry Tender Meatballs

bon appetit

When I hear spaghetti and meatballs, I envision a lengthy (but rewarding) process of tending to both the meat and simmering sauce on the stovetop. But when a craving for this beloved Italian American classic hits on a weekday, I want it NOW, please and thank you. And thus, the creation of this weeknight-friendly version, entirely doable in just an hour. (Watch my development process—and all 65 attempts at nailing the meatballs—here.)

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)

by J. KENJI LOPEZ 20/3/25 serious eats

It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart, menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal. Though it is North African in origin, today shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S.

Never Burn Your Pan-Fried Potatoes Again

[www.bonappetit.com/test-kitchen/cooking-tips/article/effed-it-up-pan-fried-potatoes by RICK MARTINEZ 2/9/15 bon appetit]

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Sloane Michelle Sanders confesses to (always) burning pan-fried potatoes to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to Effed it Up.

79 Potato Recipes Because You Need That Many

[bonappetit.com/gallery/potato-recipes by JOE SEVIER 5/9/23 bon appetit]

The best potato recipe is the one that matches your mood. From fancy to unfussy, sweet to savory, potatoes are more than willing to meet you wherever you are. But make no mistake, this collection of potato dishes is an outright party; one that celebrates America’s most consumed produce. Here, you’ll find appetizers, mains, side dishes, and even desserts. (Because what’s a party without dessert?) Whether they’re mashed, scalloped, baked, lathered in mayo in a potato salad (our favorite kind of salad), or whizzed into a velvety soup, all iterations of potato are welcome.

10 Thanksgiving Potato Recipes to Impress Your Family

by RABI ABONOUR 4/11/24 serious eats

Mashed, roasted, pan-fried, casserole'd—we've got it all!

Indian-ish Baked Potatoes

by Cooking

Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London — the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato.

New Potatoes With Herbes De Provence, Lemon and Coarse Salt

by Bev I Am Food

"Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen."

Pro Chefs Make Their 6 Favorite Potato Recipes

by bon appetit 30/8/21

Almost everyone has a preferred way to cook and eat potatoes, one of the most versatile ingredients a chef could ask for. On today’s Chef Notes our panel of 6 pros make their favorite potato recipes, from crispy smashed potatoes and potato chips to a Salad Niçoise and hearty potato pierogi.

How to Bake the Perfect Potato

by Rita1652 Food

"Ahhhh...Golden, crispy brown skins and soft, flaky, tasty potato-goodness inside. You can take this recipe and top it with your favorite choices of sour cream, butter, herbs, salt and pepper.... Or make twice baked potatoes or potatoes skins.. When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time. Or remove as they are cooked."

Oven Roasted Potatoes

by Beth Moncel 31/12/23 BUDGET BYTES

Potatoes are highly underrated. They’re inexpensive, they don’t spoil quickly, they’re versatile, and super easy to cook. And when you roast them? Oh boy, SO delicious! Golden brown and crispy on the outside, creamy on the inside, and better than any fry you’ve ever had.

Very Easy Creole Potatoes

Happy Happy Joy Joy Food

"I get so wrapped up in making "interesting" food that sometimes I forget that something so simple can taste so wonderful! I am sure there must be a version of this somewhere, too easy not to be, but I just made this up one day to go with baked chicken thighs. My 9 year old daughter said, "YUMMY" Not too spicy."

My Greek Lemon Garlic Potatoes

by PetesNina Food

"These potatoes are wonderfully browned, delicious and fairly easy to prepare. They seem to compliment most everything we have paired them with. I looked at other Lemon Garlic Potato recipes and none were exactly the same, so I posted these here for safe keeping. If you try them, I surely hope you enjoy them as much as my family and I do!"

Parslied New Potatoes (Microwave)

by Food

"Super easy side dish, that takes little time, and tastes great with any meat dish or is great on veggie only nights."

Colombian-Style Salt-Crusted New Potatoes Recipe

by J. KENJI LOPEZ- ALT 11/3/25 serious eats

This is the potato recipe for the salt-lover.

Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)

by DANIEL GRITZER 27/2/25 serious eats

Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce.

Spaghetti With Fried Eggs

by Mark Bittman cooking

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic

Dinner Tonight: Barbecue Spaghetti Recipe

by NICK KINDELSPERGER 17/4/25 serious eats

First off, it's not as simple as just mixing barbecue sauce with spaghetti. That would be a disaster. No—this one starts with a base of tomatoes and loads of onions. After that cooks down, it's blended until smooth and then mixed with a barbecue sauce. Though it claims that you can use your favorite barbecue sauce, I'd avoid the vinegary North Carolina-style, as it doesn't work quite as well as the tomato-based kinds.

Creamy Tomato Spaghetti With Preserved Lemon

by Nargisse Benkabbou 3/6/25 cooking

Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta.

My Good Spaghetti

by Seasoned Cook Food

"DELICIOUS!! My family loves spaghetti. I have perfected my own recipe by preparing it over a hundred times to get the "just right" taste. We like a lot of sauce, therefore, I only cook 8 ounces of noodles. We like the thin spaghetti noodles. I had to write the recipe down because my granddaughter and her son love it. For this recipe I purchase the leanest ground beef which is 93 percent meat and 7 percent fat. We always have a large piece of crusty buttered garlic bread with our spaghetti."

Ya Gotta Break a Few Balls for the Best Spaghetti and Meatballs. (Seriously.)

[Ya Gotta Break a Few Balls for the Best Spaghetti and Meatballs. (Seriously.) by DANIEL GRITZER 16/10/24 serious eats]

There is no more iconic Italian-American dish than spaghetti with meatballs. It's also arguably the Italian-American dish that's most often described as not being "real Italian food." How many times have we heard someone declare that while spaghetti and meatballs both exist separately in Italy, spaghetti with meatballs does not? How often have so many of us repeated it? How many times have I said it? But it's a claim that's unsupported by the evidence.

How to Roast Spaghetti Squash

by KATIE LEAURD !!?#?@% serious eats

Toss crisp-tender roasted spaghetti squash with your favorite sauce or enjoy it as is. The secret to success? Our unusual cutting method.

Jo Mama's World Famous Spaghetti

by Sharlene-W Food.

"My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe.

The Best, Easiest, Yummiest Healthy Spaghetti

by Food

"I invented this when I was trying to include more protein and whole grains in my diet. This makes it easy!"

Spaghetti Con Pollo (Central American Chicken and Spaghetti)

by Chef Sarita Food

"Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them."

Spaghetti Alle Vongole in Bianco (Spaghetti With White Clam Sauce)

by DANIEL GRITZER 26/2/25 serious eats

Obviously, I'm kidding. Italy's pasta with clams has the double distinction of being one of the world's great seafood dishes and one of its great pasta dishes. It's just that the way it's often served, with the pasta chock-full of clamshells, is deeply flawed.

Creamy Garlic Chicken

by Marsha McDougal 6/3/25 BUDGET BYTES

Well, today I’m introducing you to one of those recipes. This Creamy Garlic Chicken is so delicious, so flavorful, and so easy to make for a quick weeknight meal! It starts with tender, pan-seared chicken breasts that are then covered with a creamy, garlic-infused sauce. 

10 Delicious Chicken Dinner Recipes That Take 30 Minutes or Less to Prep

by RABI ABONOUR 5/1/25 serious eats

Our favorite inexpensive, easy to cook, and exceptionally versatile chicken recipes.

15 Summer Chicken Recipes to Make Before the Season's Over

by YASMINE MAGGIO 7/8/24 serious eats

Come summer, I have a few requirements for my meals: they should be light, they should incorporate bold, refreshing flavors, and they should be easy—and if they’re not easy, then the payoff should be worth it! That’s where chicken comes in. It’s a versatile protein that’s easy to load up with all kinds of flavors (lemon! BBQ sauce! Caesar dressing!) and bake, air-fry, grill, or sous vide. 

These 10 Hearty Vegetarian and Vegan Soups and Stews Are Sure to Keep You Warm This Fall

by RABI ABONOUR 12/10/24 serious eats

Few things are as gratifying on a cold day as a warm bowl of soup, and this is one arena in which vegetarian dishes can really stand out. Root vegetables, brassicas, grains, and beans we are just as appropriate for soups as they are for salads—or a stew that's filling enough to be a meal, even without the meat. 

29 Quick Soup Recipes for Fast Fall Meals

by THE SERIOUS EATS TEAM 19/10/20 serious eats

French onion soup sped up in a pressure cooker, potato and sauerkraut soup two ways, rich cream of mushroom soup that just happens to be vegan, and more—keep reading for 28 quick soup recipes to warm you up in a hurry.

69 Satisfying Soup Recipes for Cold Weather

by food

Whether it has five or 15 ingredients, soup is a soothing fix for cool-weather days. Tuck into a bowl of these one-pot wonders and you'll be warming up in no time.

14 Quick & Easy Soups

by food

Soup is the perfect go-to when fall's chill is starting to set in. From hearty chili to creamy bisque, these one-pot meals come together in no time.

How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab

by J. KENJI LOPEZ- ALT 27/1/21 serious eats

Break any creamy vegetable soup down to its building blocks, and a clear, easy-to-tweak formula emerges. Here's how to make your vegetable into a creamy soup—no recipe required.

More Brothy Soups

by cooking

Slurpy soups for chilly days like Italian wedding soup, kimchi jjigae and chicken noodle soup.

24 Soups to Warm You During the Dark Days of Winter

by CLAIRE LOWER 4/1/24 MILK STREET

Whether it’s a creamy Georgian chicken soup that gets its flavor and body from bone-in, skin-on chicken legs, a Spanish garlic soup that makes the most of a bare pantry, or a savory tomato and rice soup that builds off of a whole caramelized onion, we’ve got the soups to pull you through the coldest, dreariest part of the year.

Best Homemade Soup Recipes

by Beth Moncel 19/1/24 BUDGET BYTES

I’m a soup lover, through and through. I eat soup when it’s cold outside, when it’s hot outside, and anytime between. So you may have noticed that we have a million soup recipes on Budget Bytes.

Milk Street Recipes

by CHRISTOPHER KIMBALL's MILK STREET

Bowls of cold weather comfort from around the world, from Somalia's electric, hot sauce-spiked chicken soup to a multi-dimensional Thai-style coconut broth.

Soup Recipes

by serious eats

From matzo ball and creamy tomato to fresh gazpacho and veggie-packed minestrone, our soup recipes will have you ready to slurp, no matter the season.

35 Slow-Cooker Soups & Stews

by food

Enjoy these comforting soups and stews without all of the work. From creamy chowders to zesty chilis, these hands-free recipes are sure to hit the spot.

World Cuisines

by HELLO FRESH

Check out our collection of tasty Italian soups!

14 Chicken Soup Recipes Your Sinuses Need Right This Minute

by THE SERIOUS EATS TEAM 14/6/24 serious eats

In our opinion, chicken soup is one of those essential dishes that all (omnivorous) cooks should know how to make—and there are so many versions to choose from. Here, we've collected our meticulously improved recipes for classics like avglomeno, matzo ball, and chicken and rice soup, as well as some spicier options we're particularly fond of.

Super Soups

by Internetnut food

"This delicious soup is perfect for freezing, so enjoy a warm, hearty meal even on nights when theres no time to prepare one. Just heat, serve and enjoy. I found this recipe in Kraft Food And Family magazine. I have not tried this recipe, but I'm posting it for safe keeping."

by Careman71 28/3/10 AUTODESK Instructables

Okay, I've been making pizza at home for a long time. I've only recently discovered the perfect homemade dough, which I will share with you in this instructable (it also happens to be my first instructable ever).

3-Ingredient Stovetop Mac and Cheese Recipe

By J. Kenji López-Alt 2/12/25

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese.

Ugali (Savory Kenyan Cornmeal Porridge)

by KIANO MOJU 18/2/25 Serious eats

Ugali—a supremely satisfying dense cornmeal porridge—is a beloved staple dish in many East and Central African countries, including Kenya and Tanzania. I learned how to make ugali from many women on the Kenyan side of my family: my mother, Katano, my aunt Tilly, and my grandmother, who we call Koko.

Ugali

by Elmotoo Food

"I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy.

Eastern African Cuisine Guides

by CAREY BARAKA Serious eats

Curious about the cuisines of Eastern Africa? Read our guides and essays to deepen your knowledge of Eastern African food history, cooking techniques, ingredients, and more.

Easy Burritos

by Ali Slagle 2/12/24 cooking

Saucy and savory with just ground beef, beans and cheese, this easy recipe is inspired by Los Angeles-style burritos, which restaurant critic Jonathan Gold once summarized as “the rough equivalent of a hardhat’s lunch pail, a method of constructing a filling, portable meal from a tortilla, last night’s beans and a spoonful of stew if there was one.” This burrito’s filling eschews guacamole, sour cream, rice and raw vegetables which means it freezes well for up to 3 months. 

13 Burrito Styles Everyone Should Know

by ADRIANA VELEZ 22/7/22 Serious eats

An opinionated guide to the different style of Burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a big swaddled baby, and everything in between.

California Burrito

by Kana K. food

"Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries."

The Story of the Mission Burrito, Piled High and Rolled Tight

[www.bonappetit.com/restaurants-travel/article/burrito-october-feature by JOHN BIRDSALL 11/10/16 bon appetit]

The carnitas, frizzled a deep brown from braising in fat, have fibers that splay open as I chew. The pinto beans are earthy and soft, the pico de gallo a dense hash. The fresh avocado option, essential here at La Taqueria in San Francisco’s Mission District, unifies everything in a buttery medium where the line between flavor and texture is indistinct, irrelevant. I’m still sweaty after a four-block jog from the nearest parking spot on a Saturday night, but I don’t care because the burrito my friends have waiting is as good as it’s always been, since my first time here three decades ago. I can even look past the evil eye of the woman peeved about my friends hogging a table.

If You Must Only Eat One Burrito, Make It the Cheesy Chile Relleno

[www.bonappetit.com/story/chile-relleno-burritos by MAGGIE HENNESSY 1/4/22 bon appetit]

If You Must Only Eat One Burrito, Make It the Cheesy Chile Relleno

The Best Burritos in San Francisco

by RACHEL LEVIN 7/5/21 Serious eats

Ihave a theory that the life of every San Franciscan, native or new, can be chronicled in burritos. There’s the First Burrito, the Worst Burrito, (many) Late-Night Drunk Burritos, the Beloved Burrito, the Convenient Burrito—and many of these, of course, change over the years, as we do. 

Mexican Burrito Bowl

by JWynia Food

"We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party."

=====Black Bean & Portobello Burrito Bowls with Green Pepper, Pico de Gallo & Lime Crema===== by HELLO FRESH

Build the perfect burrito bowl in your very own kitchen, starring slow-simmered spiced black beans and a savory duo of oven-roasted green pepper and portobello mushrooms. Serve this hearty vegetarian trio over a bed of fluffy lime-cilantro rice, and top with zesty homemade pico de gallo and a drizzle of tangy lime crema.

Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

by NICK KINDELSPERGER 1/4/25 Serious eats

Basically, this is just a flavorful channa saag and white rice, all wrapped up in a tortilla. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. One jalapeño helps lend a slight heat, though if you could definitely add a second one if you'd like. A drizzle of lime at the end lends acidity.

Mexican-Style Burritos With Machaca Guisada (Braised Dried-Beef) Recipe

by CHRISTIAN REYNOSO @(?#?@% Serious eats

Because so few ingredients are required, they need to be of the highest quality. Most critically, the eight-inch flour tortillas really should be freshly made, either by a local tortilleria or at home with a recipe like this one, which is rich with lard and milk.

Mission-Style Carne Asada Burrito Recipe

by KIANO MOJU 17/3/25 Serious eats

The mission burrito is well known for its comical size and heft, stuffed with things like grilled meat, rice, beans, and an array of condiments. Though it comes from San Francisco's Mission District, this taqueria burrito is consumed all over the Bay Area and beyond via taqueria-inspired chain restaurants like Chipotle.

Middle-School Tacos

by Sam Sifton cooking

Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine.

Tacos With Spicy Tofu, Tomatoes and Chard

by Martha Rose Shulman cooking

In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes.

How to Make Tacos Dorados

by Annie Petito 30/5/18 AMERICA'S TEST KITCHEN

Maybe it’s nostalgia—the first bite that cracks the shell, sending orange grease down your wrist. Or perhaps it’s the satisfying combination of spiced meat, creamy cheese, and cool, crisp lettuce that makes hard-shell tacos so popular. Either way, Americans have an enduring love for this lunchroom and dinnertime staple.

A Comprehensive Guide to the Most Popular American Taco Styles

[https://www.seriouseats.com/american-taco-styles-guide-8696700 by JOSE R. RALAT 30/12/24 Serious eats

Everyone's abuelita prepares “real” Mexican food.

This is the Abuelita Principle, a term I coined to describe an argument I often hear when debating the legitimacy of certain Mexican foods. It points to a fallacy of authenticity that simultaneously informs and undermines the dynamic culinary culture that we know as “Mexican food.”