Lobster Risotto

Creamy rice with cherry tomatoes, cooked lobster, Parmesan, and mascarpone, brightened with lemon zest and chives.

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Taste the rice as it cooks

Add hot stock gradually and stir frequently. Stop when the grains are tender with a little bite and the sauce is loose enough to flow.

Lobster Risotto

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Risotto with cherry tomatoes, seafood stock, cooked lobster, Parmesan, and mascarpone, finished with chives and lemon zest.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  •  
    6 Cups Seafood or Lobster Stock store-bought or homemade
  • 4 Tbsp. Unsalted Butter divided
  • 6 Oz. Cherry Tomatoes halved
  • Kosher Salt to taste; stock and Parmesan vary in saltiness
  • 1 Large Shallot finely chopped
  • 2 Cloves Garlic sliced
  •  
    1½ Cups Rice arborio, vialone nano, or carnaroli
  • 1 Cup White Wine dry
  • 2 Oz. Parmesan Cheese finely grated, plus more for serving
  •  
    ¼ Cup Mascarpone
  •  
    6 Oz. Lobster Meat cooked and chopped
  • 2 Tbsp. Chives finely chopped, plus more for serving
  •  
    1 Tsp. Lemon zest finely grated
  •  
    1 Pinch Crushed Red Pepper optional flakes

Equipment

1 Saucepan
1 Large high-sided skillet
1 Ladle
1 Wooden spoon

Instructions
 

  1. Heat the stock in a saucepan and keep it at a gentle simmer while cooking the rice.
  2. Melt 2 tablespoons butter in a large high-sided skillet. Add the tomatoes and a little salt; cook until they start to soften. Stir in the shallot and garlic and cook until fragrant, about 2 minutes more.
  3. Add 1 tablespoon butter and the rice. Stir over medium heat for 2–3 minutes to coat and lightly toast the grains without scorching. Add the wine and stir until nearly absorbed, about 2 minutes.
  4. Add hot stock about ½ cup (4 fluid ounces) at a time. Stir frequently, letting most of each addition absorb before adding more. Begin tasting the rice after about 20 minutes; continue until tender with a slight bite, about 25–30 minutes in total. Keep the risotto loose and creamy, not dry; you may not need every drop of stock. Stir in the remaining 1 tablespoon butter, Parmesan, and mascarpone. Fold in the already-cooked lobster and warm gently until hot, then add chives, lemon zest, and optional pepper flakes. Taste before adding more salt.
  5. Spoon into warm bowls and serve immediately, with extra Parmesan and chives if desired. If the risotto thickens before serving, loosen it with a little hot stock.

Notes

Use cooked lobster meat, not raw lobster. The butter is divided 2 tablespoons for the vegetables, 1 for toasting the rice, and 1 to finish. Stock absorption varies with the rice and pan; judge texture rather than forcing in all the liquid. Timing is approximate.

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Adapted from Brooke Caison’s Lobster Risotto at Delish.

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Preserved Lemon-Pistachio Sauce with Black Bass

Crisp-skinned bass or snapper with a buttery pistachio and preserved-lemon sauce, finished with parsley.

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Watch the butter as it browns

Use a separate skillet for the sauce so you can tend the fish and nuts independently. Add the lemon ingredients off the heat and taste before salting.

Preserved Lemon-Pistachio Sauce with Black Bass

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Pan-seared fish with a warm brown-butter sauce of pistachios, garlic, preserved lemon, and fresh lemon juice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Instructions Notes

Ingredients
  

Fish:
  •  
    4 4-6 Oz. Black Bass or red Snapper Filets skin on, patted dry
  • 1 Tbsp. Vegetable Oil
Sauce and Assembly:
  • 4 Tbsp. Unsalted Butter cut into pieces
  •  
    2 Tbsp. Raw Pistachios coarsely chopped
  • 4 Cloves Garlic finely chopped
  •  
    3 Tbsp. Preserved Lemon Peel finely chopped
  • 2 Tbsp. Lemon Juice fresh
  • Kosher Salt to taste; use lightly because preserved lemons are salty
  •  
    Parsley leaves for serving
  •  
    Freshly ground black pepper to taste, for fish
  • 1 Tbsp Water for sauce

Equipment

1 Large nonstick skillet
1 Medium skillet
1 Fish Spatula
1 Food thermometer

Instructions
 

Fish:
  1. Season fish on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Arrange fish, skin side down, in pan and cook, pressing down lightly on filets with a spatula, until skin is browned and crisp and flesh is nearly opaque, 5-7 minutes.
  2. Turn the fillets and finish cooking until the thickest part reaches 145°F (63°C), or the flesh is opaque and separates easily with a fork, about 1 minute more depending on thickness. Transfer skin side up to a platter.
Sauce and Assembly:
  1. While the fish cooks, heat the butter and pistachios in a separate skillet over medium heat, stirring often, until the nuts are fragrant and the butter solids turn golden brown, about 5–8 minutes. Watch closely and reduce heat if they darken too quickly.
  2. Add garlic and cook, stirring until fragrant, about 30 seconds. Remove from heat and add preserved lemon peel, lemon juice, and 1 Tbsp. water; stir vigorously and swirl pan to emulsify sauce. Season with salt.
  3. Pour sauce over fish; top with parsley.

Notes

Use preserved lemon peel, not fresh peel; remove seeds and chop finely. Taste before adding more salt. The listed water and pepper were already called for in the original method. Makes four portions, one fillet each. Timing is approximate with two skillets cooking at once.

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Adapted from Shilpa Uskokovic’s black bass recipe at Bon Appétit.

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One Pan Breakfast Skillet Mac and Cheese

Macaroni and cheese meets a sausage-and-egg breakfast skillet, with green onions and hot sauce to finish.

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Simmer the pasta in the skillet

Stir often as the macaroni absorbs the milk and water. The recipe uses one measured cup of cheddar, all stirred into the sauce before adding the eggs.

One Pan Breakfast Skillet Mac and Cheese

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Breakfast sausage and boxed macaroni and cheese cooked in one skillet, topped with four baked eggs, green onions, and hot sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 Lb. Breakfast Sausage pork breakfast sausage
  • 1½ Cups Milk
  • 1 Cup Water
  •  
    1 Box Macaroni and Cheese Mix dry macaroni with a powdered cheese packet, such as original Kraft; not a liquid cheese pouch
  • 1 Cup Cheddar cheese shredded
  • 4 Large Eggs
  • ¼ Tsp. Kosher Salt
  • ¼ Tsp. Ground Black Pepper freshly ground
  • 2 Tbsp. Green Onions sliced
  •  
    1 Tbsp. Mexican Hot Sauce

Equipment

1 Ovenproof skillet
1 Wooden spoon
1 Food thermometer

Instructions
 

  1. Preheat the oven to 400℉.
  2. Cook the pork sausage in an ovenproof skillet over medium-high heat, breaking it into crumbles, until cooked through and 160°F (71°C), about 7 minutes. Add the dry macaroni, milk, water, and powdered cheese packet. Stir and scrape up the browned bits. Bring to a gentle boil, then reduce the heat and simmer, stirring often, until the pasta is just tender and the sauce is creamy, about 10 minutes. Add small splashes of water if needed to prevent sticking. Stir in the full 1 cup cheddar and remove from the heat.
  3. Make four wells in the macaroni and crack one egg into each. Sprinkle the eggs with the salt. No additional cheddar is needed; the measured cup is already in the sauce.
  4. Bake at 400°F (200°C) until the egg whites and yolks are set; begin checking after about 5 minutes and continue as needed. Sprinkle with black pepper and green onions, drizzle with hot sauce, and serve. The skillet handle will be hot.

Notes

Use a conventional dry boxed macaroni-and-cheese mix with a powder packet; package sizes and pasta cooking times vary. The source’s extra “remaining cheese” instruction conflicts with its one-cup ingredient list, so this version stirs in that single cup without adding more. Makes four portions with one egg each. Timing is approximate.

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Adapted from Nicole McLaughlin’s skillet breakfast mac and cheese at Allrecipes.

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Breakfast Nachos

Steak, scrambled eggs, black beans, and melted cheese layered over tortilla chips, finished with fresh toppings and chimichurri.

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Finish the hot layers before adding toppings

Prepare the herbs and vegetables first, then cook the steak and eggs. Add the avocado, tomatoes, and sauce after broiling so they stay fresh.

Breakfast Nachos

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Steak-and-egg nachos with black beans, melted cheese, fresh toppings, and cilantro-parsley chimichurri.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 people
Course: Breakfast, Brunch
Ingredients Equipment Instructions Notes

Ingredients
  

Chimichurri
  •  
    ¾ Cup Cilantro leaves and tender stems packed fresh
  •  
    ½ Cup Flat-leaf parsley leaves and tender stems packed fresh
  • 1 Clove Garlic coarsely chopped
  • 1½ Tbsp. Red Wine Vinegar
  •  
    ¼ Tsp. Crushed Red Pepper
  • ¼ Tsp. Kosher Salt
  • ¼ Cup Extra Virgin Olive Oil
Nachos
  •  
    1 8 oz. Flat Iron Steak patted dry
  • ¾ Tsp. Kosher Salt divided
  • ½ Tsp. Ground Black Pepper divided
  • ½ Tsp. Ground Cumin optional
  • 2 Tbsp. Olive Oil
  • 8 Large Eggs
  •  
    1 11 oz. pkg. Tortilla Chips
  • 2 8 oz. pkgs. Mexican cheese blend shredded
  • 1 15 oz. can Black Beans drained and rinsed
  •  
    1 Cup Plum tomatoes chopped
  • 1 Large Avocado chopped
  •  
    ½ Cup Pickled Jalapeno slices drained
  • ½ Cup Sour Cream or as needed

Equipment

1 Small food processor
1 Heavy skillet
1 Food thermometer
1 Broiler-safe rimmed baking sheet
1 Mixing bowl

Instructions
 

  1. Prepare the herbs and toppings, drain and rinse the beans, and grate the cheese if needed. Keep the sour cream chilled until serving.
  2. Pulse the cilantro, parsley, garlic, vinegar, crushed red pepper, and ¼ teaspoon salt from the chimichurri group in a small food processor until finely chopped. Add the ¼ cup extra-virgin olive oil and pulse to combine. Set aside.
  3. Season the steak with ½ teaspoon of the nacho salt, ¼ teaspoon black pepper, and the optional cumin. Heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, then sear the steak on both sides. Reduce heat as needed and cook until the thickest part reaches 145°F (63°C). Transfer to a clean board and rest 10 minutes before slicing. Time depends on thickness.
  4. Whisk the eggs with the remaining ¼ teaspoon each nacho salt and black pepper. Reduce the skillet to medium heat; wipe out any scorched residue. Add the remaining 1 tablespoon olive oil and scramble the eggs until set with no liquid egg remaining, reaching 160°F (71°C). Transfer to a bowl and keep warm.
  5. Preheat the broiler. Position a rack about 12 inches below the heat, following your oven’s broiling directions. Line a broiler-safe rimmed baking sheet with foil.
  6. Thinly slice the rested steak across the grain, then cut into bite-size pieces. Layer half the chips, steak, drained beans, eggs, and cheese on the sheet; repeat with the remaining halves.
  7. Broil just until the cheese melts and bubbles, about 2 minutes, watching continuously. Top with tomatoes, avocado, and drained jalapeños. Drizzle with chimichurri and serve immediately with sour cream.

Notes

The chimichurri has its own ¼ teaspoon salt and ¼ cup oil. For the nachos, divide ¾ teaspoon salt and ½ teaspoon pepper between steak and eggs; divide 2 tablespoons oil equally for cooking them. The 40-minute total is an estimate with preparation overlapping the steak’s rest.

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Cooking temperatures follow FoodSafety.gov guidance.

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Goat Cheese Omelet

A buttery three-egg omelet with tangy goat cheese and fresh chives, made in a small skillet for one generous breakfast.

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Use gentle heat

Let uncooked egg flow underneath the set edges, then add the filling and fold. Lower the heat if the bottom colors before the top sets.

Goat Cheese Omelet

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A three-egg omelet filled with crumbled goat cheese and fresh chives, cooked gently in butter.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 omelet
Course: Breakfast
Ingredients Equipment Instructions Notes

Ingredients
  

  • 3 Large Eggs
  • 1 Tsp. Water
  •  
    Salt and Pepper to taste
  • 1 Tbsp. Butter
  • 1 Tbsp. Chives fresh, minced
  •  
    2 Oz. Plain Goat Cheese crumbled

Equipment

1 8-inch nonstick skillet
1 Mixing bowl and whisk
1 Flexible spatula

Instructions
 

  1. In a bowl, whisk together eggs, water, salt, and pepper until yolks and whites are completely combined and eggs are light and frothy, about 30 seconds.
  2. Melt the butter in an 8-inch nonstick skillet over medium heat. Add the eggs and stir gently for 20–30 seconds as small curds form. Spread into an even layer. Lift the edges and tilt the pan so uncooked egg flows underneath. Reduce the heat to medium-low if the bottom starts to brown. Cook until the egg is set with no runny liquid remaining.
  3. Scatter the goat cheese and 2 teaspoons of the chives down the center. Fold one side over the filling, then fold the other side over to make thirds. Keep over low heat briefly if needed to finish setting the eggs; the center should reach 160°F (71°C). Slide onto a plate and sprinkle with the remaining 1 teaspoon chives. Serve promptly.

Notes

Makes one generous three-egg omelet. For additional omelets, cook one at a time. Timing is approximate; use gentle heat to avoid a tough or overly browned exterior.

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Egg cooking guidance follows FoodSafety.gov.

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Garbage Plate Sauce

A finely crumbled beef topping with a little heat and warm spices, ready to spoon over your choice of fries, hot dogs, or burgers.

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Keep the texture fine and spoonable

Mince the cooked beef finely and let the sauce simmer gently. Add water a little at a time if it starts to dry out.

Garbage Plate Sauce

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A finely crumbled beef sauce with vinegar, cayenne, and warm spices for spooning over fries, hot dogs, or a homemade garbage plate.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 topping portions
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • ½ Lb. Ground Beef
  • 1¼ Cups Water plus more as needed
  •  
    1 Tbsp. White Vinegar
  • ½ Tsp. Paprika
  • ½ Tsp. Black Pepper
  • ¼ Tsp. Chili Powder
  • ¼ Tsp. Cayenne Pepper
  • ¼ Tsp. Salt
  •  
    ¼ Tsp. Allspice ground
  • ¼ tsp Ground Cloves
  • ¼ Tsp. Ground Cumin
  •  
    ¼ Tsp. Ground Thyme
  • ¼ Tsp. Ground Cinnamon

Equipment

1 Skillet
1 Spatula
1 Food thermometer
1 Knife and cutting board

Instructions
 

  1. Cook the ground beef in a skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 5–7 minutes. Check that the beef reaches 160°F (71°C), then drain the excess fat.
  2. For a fine texture, chop the cooked beef on a clean cutting board, then return it to the skillet. Alternatively, use a food processor according to its instructions for warm food. Do not seal steaming-hot food in a blender.
  3. Add the measured water, vinegar, and all the spices and salt. Bring to a gentle simmer, then cook for at least 30 minutes, stirring occasionally. Add small splashes of water as needed to keep the sauce moist and spoonable. Serve hot as a topping.

Notes

This is the meat sauce only; fries, macaroni salad, burgers, or hot dogs are separate accompaniments. The beef should be finely crumbled rather than puréed. Timing is approximate.

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Adapted from trishwa77’s Garbage Plate Sauce at Allrecipes. Ground-beef temperature follows FoodSafety.gov guidance.

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