From a working kitchen

Recipes that hold up in a real kitchen

200+ tested recipes and 70+ how-to guides from a chef with more than 20 years on the line. Clear steps, honest technique, and food that works on a Tuesday.

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Creamy Italian sausage rigatoni in a cast iron skillet, finished with fresh basil and grated parmesan this …

Cooking this season

What we’re making right now, chosen for the weather and what’s good at the market.

What’s for dinner tonight

Start with the way you actually cook — how much time you have, and what you feel like making.

Quick & easy 61 30 minutes or less 21 One pot meals 17 No cook 14 Slow cooker 10 Meal prep 8 Freezer friendly 7 Holiday 8

Fresh from the kitchen

The most recent recipes, each one cooked and tested before it went up.

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Recipe collections

Groups of recipes that belong together — put up because they suit the season or the kind of day you’re having.

In season

Summer cooking

Cold plates and dishes that don’t heat up the kitchen.

Any night

Weeknight dinners

Short lists, honest timing, no special trip to the store.

Take your time

Sunday projects

Braises and slow cooks worth giving an afternoon to.

Summer cooking 6 Weeknight dinners 6 Sunday projects 6 Autumn cooking 8

Browse by course

60 recipes

Main dishes

30 recipes

Desserts

27 recipes

Appetizers & snacks

24 recipes

Side dishes

19 recipes

Breakfast & brunch

13 recipes

Condiments

Chicken 15 Beef 12 All recipes 200

Cook something from somewhere else

Global flavors, written for a home kitchen and the ingredients you can actually get.

American 102 Italian 20 Mexican 15 Asian 13 French 11 Mediterranean 8 Fusion 6 Middle Eastern 4

Cooking around a dietary need

Vegetarian 55 Vegan 19 Gluten-free 6 Dairy-free 1

Learn the technique, not just the recipe

70 guides that explain the how behind the what — so the next recipe gets easier.

View all 70 how-to guides

Cooked, tested, and written by a chef

Simply Cooking Recipes is led by Ryan Yates, a professional chef trained at Le Cordon Bleu with more than 20 years across fine dining rooms and high-volume kitchens. Every recipe here started in a real kitchen — which is why the steps make sense and the timing holds.

Alongside the recipes you’ll find how-to guides, professional picks on the gear worth owning, and explore cooking for the fundamentals.

More about Ryan

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