Swap the rice… with any cooked grain (barley, quinoa, farro, freekeh, couscous), or serve with bread or flatbread (roti, naan, tortillas) instead. Hand pies are always warranted, but in times of isolation, is there anything better? It’s cozy. This image shows the logo for Epicurious, a resource site for home cooks. Note: Round Three of Cooking Through It will begin April 27th. There’s broth there to keep things saucy, but the bright yellow rice noodles are really the star. Add an (optional) cured meat or fish… prosciutto, mortadella, and other charcuterie are lovely here, as are smoked salmon, lox, marinated or oil-packed anchovies, or flakes of smoked trout. Swap the onion… You know the drill: any allium goes. Swap the sambal oelek… for sriracha, piri piri hot sauce, harissa, gochujang, 2 teaspoons chili powder, or ½ teaspoon cayenne pepper. Or make a modern casserole… If you’re looking for something even more comforting than a pantry pasta, try this pantry casserole, which we based on the one we love at the restaurant Saint Julivert. Want to go meat free? For people who love to eat. Swap the green chilies… with any fresh red chilies. Master method: How to Turn Scrambled Eggs Into Dinner. Of course, a very flexible meal plan calls for a very flexible grocery list, and we have a list for Round 1 here, a list for Round 2 here, and a list for Round 3 here. © 2021 Condé Nast. Master recipe: One-Pan Chicken Drumsticks with Rice and Beans. Squeeze it dry, tear it into pieces, and rub it with oil and spices. Swap the scrambled egg… with fried, poached, or soft-boiled eggs, or make an omelet. Slice fillets of salmon, trout, cod, halibut, etc, into roughly 1-inch pieces (thaw frozen filets before slicing). You can serve it as a sandwich, over polenta, as part of a grain bowl, as a topping on a salad, tossed with pasta, or stirred into soup. Swap the orange zest… with lemon or lime zest. Swap the onions and garlic… with shallots, red onion, leeks, or scallions. Finish the plate… with sauces, raw vegetables, and garnishes. But here’s the deal: you don’t have to have tomatoes or cheese to make pizza. Swap the cilantro… with any combination of tender herbs you have: parsley and mint are great options. Swap the flour and butter… The master recipe instructs you to make a flaky pie dough, but you can achieve equally good results with store-bought pie dough (the kind that rolls out), puff pastry, several stacked layers of phyllo, or even pizza dough (make your own or buy some from the grocery store or your nearest pizza joint). Roast them in a big batch (you can use leftovers for breakfasts, lunches, and dinners down the line) or steam them according to the master recipe. Swap the greens… The greens should be a hearty green such as kale (any variety) or collards. You can also use halloumi, queso blanco, queso fresco, or another non-melting cheese. You can also pour the vinaigrette over a batch of any warm, cooked bean. Swap the Parmesan… for any hard cheese such as Romano, Asiago, aged Gouda, or Cotija. Aim for 2 or 3 eggs per person. Swap the radicchio… for half a head of escarole, 2 or 3 endive spears, 2 cups of massaged kale, or extra arugula. Swap the leeks… for white, yellow, or sweet onions, scallions, spring onions, green garlic, ramps, or shallots. Or skip the spices altogether and drizzle some of that Crunchy Spice Oil from Day 1 over the top after plating the dish. Grab some of that sourdough you’ve been making (or any other bread) and turn it into classic croutons. Any lingering leftovers? The bulk of Epicurious site traffic goes to the archive, mostly recipes but also articles and other editorial work, Tamarkin and Chopra said. Use a neutral oil or olive oil and a dash of toasted sesame seeds if you’ve got those around. Another option: use ground meat to make Italian-spiced meatballs, and place them (uncooked) right on the sheet pan. We’ll be showing our cooking on Instagram, at @epicurious and also our individual feeds: @davidtamarkin, @acstockwell, @pithzester, @emnanjohnson, @spena, @tiffyhop, @lejosef, @kendrakendrakendra, @travis.rainey, etc. Master recipes: Cheesy Hand Pies and Shaved Vegetable Salad. Sriracha is delicious, too. Or skip the greens entirely, substituting another ½-pound of vegetables. Or you can cherry-pick whatever you want out of it. The best recipes and cooking secrets for real home cooks. Swap the fresh ginger… with finely grated lemongrass, fresh turmeric, or a combination of powdered ginger (about 1 teaspoon) and fresh lemon or lime juice (about 2 teaspoons). There you can also find ways to make the entire plan vegetarian. Great choices include parsnips, fennel, and turnips. Add some (optional) meat… You probably have leftovers from the meat you slow-cooked a couple of nights ago—get it warm and crispy in a hot skillet with some oil and throw some of it on top of the hummus, either in place of or in addition to the eggs. Swap the garlic… with handful of a thinly-sliced onion or 1 teaspoon dried, powdered garlic or onion. Swap the spices… for dried herbs such as thyme, mint, oregano, or a blend such as herbs de Provence. If none of those are around, grab any spices that’ll make it feel like pizza to you. The master recipe calls for roasted red peppers and potatoes, but if you have any cooked vegetables or greens from earlier in the week, this is a prime place to use them. Swap the garlic… for extra onion or 1½ teaspoons garlic powder. See the method here. Take wedges of cabbage out back, char them, and drizzle with a pancetta (or bacon or salami) vinaigrette. 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