There is nothing easier than grilling boneless, skinless chicken breasts. The trick is to brush with oil and grill over direct heat, turning only once during the cooking time.

Mark Bittman’s variation of Chris Schlesinger’s signature tuna recipe. Mark says, “Chris’s dish is great as long as you can get spanking fresh, sushi-quality tuna, but home cooks may have a hard time finding it-or paying for it. My alternative recipe is less “pure” but works quite well with ordinary supermarket tuna, which is likely not fabulous enough to eat raw or very rare, but still good. You can use the grill (The Girls obviously prefer the grill!) or stovetop for the method, both with great success.”

One doesn’t consider potatoes when thinking of common pizza toppings. And that’s because this pizza is anything but common. We’ve riffed off the classic French tarte aux pommes de terre to create a pizza that is pure gold.

One doesn’t consider potatoes when thinking of common pizza toppings. And that’s because this pizza is anything but common. We’ve riffed off the classic French tarte aux pommes de terre to create a pizza that is pure gold.