Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

ready in about 15 minutes; serves 2
You might need to buy:
  • chopped fresh parsley leaves
  • Browned Butter
  • unsalted butter
  • vegetable oil
  • Table salt and ground black pepper
  • unbleached all-purpose flour
  • Fish
  • lemon juice from 1 lemon

The cooking time will vary depending on the size of the potatoes. Large potatoes (about 2 1/2 inches in diameter will require the full 18 minutes; potatoes that are less than 1 inch in diameter may be done in just 8 minutes.

ready in about 25 minutes; serves 2
You might need to buy:
  • unsalted butter
  • Table salt and ground black pepper

Love potato pancakes but hate the tedious steps of peeling, shredding, and squeezing excess moisture from the potatoes? The Cook’s Country team discovered that frozen shredded hash-brown potatoes are a surprisingly effective shortcut. Don’t want to fry potato pancakes on the stovetop? A preheated oiled baking sheet delivers almost as much crispness, with far less mess.

ready in about 35 minutes; serves 4
You might need to buy:
  • vegetable oil
  • frozen shredded hash-brown potatoes
  • unsalted butter
  • large egg
  • cornstarch
  • salt
  • pepper

If you prefer to serve whole bone-in thighs and thereby skip the step of boning the chicken, trim the thighs of excess skin and fat, position the oven rack about 12 inches from the heat source, and increase the broiling time to 20 to 26 minutes, rotating the pan once halfway through the cooking time. This recipe was developed to work in an in-oven broiler, not the drawer-type broiler typical of older gas ovens. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.

ready in about 25 minutes; serves 4
You might need to buy:
  • Table salt and ground black pepper
  • soy sauce
  • sugar
  • grated fresh ginger
  • mirin
  • cornstarch

Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.

ready in about 45 minutes; serves 4
You might need to buy:
  • Ground black pepper
  • vegetable oil
  • soy sauce
  • sugar
  • mirin
  • grated fresh ginger
  • cornstarch

Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain. To keep the skin on the chicken crisp, hold back the teriyaki sauce until serving time.

ready in about 40 minutes; serves 4
You might need to buy:
  • Table salt and ground black pepper
  • soy sauce
  • sugar
  • grated fresh ginger
  • mirin
  • cornstarch

To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.

Want to serve Oven-Fried Chicken after work? Marinate the chicken in the buttermilk mixture and combine the dry ingredients in a zipper-lock bag (all but the oil) the night before or in the morning before heading out. When you come home, all you’ll have to do is heat the oven, toss the crumb mixture with oil, coat the chicken, and bake.

ready in about 50 minutes; serves 8
You might need to buy:
  • buttermilk
  • Dijon mustard
  • table salt
  • garlic powder
  • ground black pepper
  • hot pepper sauce
  • crushed corn flakes
  • fresh bread crumbs
  • ground poultry seasoning
  • paprika
  • cayenne pepper
  • vegetable oil

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

ready in about an hour and 20 minutes; serves 4
You might need to buy:
  • Table salt
  • bay leaf
  • Ground black pepper
Belongs to APechaitis Wacky Cake 

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

ready in about 45 minutes; serves 6
You might need to buy:
  • all-purpose flour
  • sugar
  • natural cocoa powder
  • baking soda
  • table salt
  • vegetable oil
  • distilled white vinegar
  • vanilla extract
  • water
  • Confectioners' sugar

Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.

ready in about an hour and a half; serves 6
You might need to buy:
  • Casserole
  • large eggs
  • whole milk
  • half-and-half
  • sugar
  • vanilla extract
  • ground cinnamon
  • nutmeg
  • Topping
  • packed light brown sugar
  • corn syrup