While we all love Thanksgiving, and acknowledge that life is really all about family and friends and all of that, there is a particularly light and joyous feeling that overtakes us when said family and friends have finally left and life is our own once again. There's no one to impress, no one to frantically scrub the floors for. Just you, at home, back to normal. Take the time to fix yourself something special and truly tasty -- like HalfPint's Lemony Sardine Pate -- a little more than cheese and crackers, but hardly more work. Sometimes the most luxurious meal is a meal cooked for one, and Rhonda35's Spaghetti with Fried Eggs celebrates just that. Feel free to eat it straight out of the pan -- we won't tell.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
We bet you've already got olive oil, lemons, eggs, pasta, garlic, butter, black pepper, capers, Aleppo or other spicy pepper, hard cheese (like Pecorino Romano), and stale bread for breadcrumbs lurking around in your kitchen, but if somehow you don't, you'll be needing those, too.
1. There are a few ways to go with this dinner. It all comes together pretty quickly and easily, so it isn't really one of those meals where it matters all that much what you do first.
2. That said, why not make the pate first so you have something to nibble on while you make the pasta? Whizz it all up and set it out with some crackers (or anything cracker-like that you have around). You might even open a nice bottle of wine, and sip. That's just generally good practice.
3. When you're ready, whip up the pasta: toast bread crumbs, boil water, fry eggs. And that's it! Enjoy any which way you like, and indulge in the pleasure of eating without your entire extended family.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.