Easy Cooking From The Sunday Times.

Many think cooking a chore. It involves too much time and effort to create a delicious dish.Then there's the endless clean up afterwards. Yet imagine having recipes that are not only flavorful but also relatively easy to cook up. You can. The Sunday New York Times put out a keeper issue One/Pot/Pan /Skillet yesterday of simple dishes.

This is a compilation of all the Wednesday Food section writer's recipes.There are twenty-four recipes that can make for an easy supper, lunch or even brunch.Best of all they're made in either a single skillet, pot or pan.There are meat recipes along with vegetarian options too. Best of all you won't find yourself tied to the kitchen sink for thirty minutes to an hour. These free you up.Another plus is that there are little tips at the bottom of every recipe. The feature everything from pro tips to fun facts and substitutions along with additions and slow cooker instructions. I really like this extra and plan on making many of the recipes. They're the perfect winter ones too. I definitely want to try the shakshuka with feta one. This North African egg dish is a one skillet blend of spicy tomato- red pepper blend and eggs.Cumin and paprika add fire while  crumbled feta on top keeps the dish cool.Another must cook is Kay Chun's baked barley risotto with mushrooms and carrots. This is a mix of different mushrooms, from white button cremini and shitakes cooked in a Dutch oven with carrots and pearl barley.it's first cooked on top of the stove and then popped into the oven for thirty minutes.

There are some delicious meat recipes here too. They can easy be made meatless thanks to vegan beef crumbles and Beyond Meat sausages. There is a cheesy baked pasta with sausage and ricotta by Melissa Clark. It's chock full of ricotta and crushed tomatoes all cooked and baked in one skillet.Another  hearty , rib sticking dish comes from Sam Sifton and is based on Los Angeles chef Roy Choi's mother's recipe. It's Korean braised short rib stew or galbijjim. This tasty stew can also be cooked in a slow cooker or even an outdoor cooker. They're marinated in a mix of fresh orange juice, mirin,a type of rice wine along with apple juice and garlic cloves. A variety of mushrooms are added to it as well. Sheet pan lovers will appreciate Ali Slagle's sausage and Brussels sprouts with honey mustard.The name says everything. It's these ingredients plus Yukon gold or red potatoes drizzled with a homemade honey mustard sauce. It's zinged up with mustard seeds. Another sheet pan recipe is roasted fish with roasted peppers. Again this is another Melissa Clark recipe that has hake fillets cooked with sweet red peppers and black or green olives.

One Pot/Pan/Skillet is a must keep. It's chock full of easy , unfussy recipes that you can make any time. Try any of them today and be free from all the clean up afterwards.

The King of LA Cooking

One man is deciding how Los Angeles eats and that is restaurant maven Roy Choi.He is responsible now for how the West coast metropolis eats.His ideas are a combination of both traditional and stoner new wave.It's down home and hipster all rolled into lists of tasty menus. It won't be long before he hit here,in the New York metro area. Chef Choi's story was a front page one on today's New York Times Dining section"Dining regular contributor ,Jeff Gordonier, wrote about this unique and truly only in America story.Only a few years ago Chef Choi wwas selling tacos out of a typical LA food chef.The service called Kogi featured tacos stuffed with Korean barbecue.This is pretty common fare however ,in like other food trucks.Kogi had a huge following onTwitter.Fans raved and promoted this fusion quick food on almost an epic scale.This led to his second venture,Chego,a fast food stand located in LA's Chinatown.Here Chef Choi sells rice bowls,comfort food from his Korean American childhood.He has also embraced truly American classics such as beer can chicken, cheeseburgers, mashed potatoes and cornbread at another of his restaurants, The A Frame, a former refurbished IHOP.He then went into Caribbean cooking with the shack called Sunny Side, a homage to those Jamaican and Bahamian beachfront eateries.He serves rum drinks that go well with the mofango and oxtail stew along with blueberry pancakes.To top that off this food mogul also supplies the joshed at at bar called The Alibi.His versatility comes from his background,a family of restaurant owners, an education at the Culinary Institute of America and a stint at Le Bernardin You would think Chef Choi would be busy enough with all these eateries, but he still has the energy to run his own trendy hotel in downtown LA?The Sydell Group backed him up and he created.It's trendy but thankfully not pretensious (unlike some Greenwich Village ones)People can walk in, and feel welcomed no matter how they're dressed.The hotel is home to yet another of Chef Choi's list called Pot and features the food of his childhood.It's combined with a bakery to produce Asiansweet buns amd hipster baked Mac and cheese.The hotel also houses a vegetable driven restaurant called Commissary.Not only that he tailored room service not to those traditional room service dishes but to what. People would actually eat such as Spam and eggs and a twist on Ramen soup.This last can easily be copied at home.It's just the famed Ramen soup pack that has a poached egg, butter and a slice of American cheese to it(this will be attempted later but with Parmesan cheese instead of the American).The refurbished soup is popular with Korean American kids, a sort of comfort food like baked Mac and cheese. Roy Choi is one of the newer wave of chefs.They mix their culinary heritage with hipster influence and American culture.The result is what American wants to eat.