We could all use a little change—our kitchens included. That’s why we’re taking five essential cooking techniques—from broiling to pan-frying—and getting reacquainted. “Grilling, so nice to see you!” “Oh hey, braising, how’s it going?” Join us for a five-week newsletter with fresh-from-the-oven strategies, ingenious hacks, and ready-to-eat ideas (missed part 1? Click here). Then, scroll down for more tips on creative, curious cooking—plus, shiny, brand-new recipes. Stay in touch with #f52cooking, and let us know how you’re changing it up.

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Five weeks of 2.0 techniques and instant-classic recipes, from quickie desserts to freestyle braising. Grab your nearest apron and sign up here.

The Built-In Oven Feature for the Speediest Desserts

Need dessert—right now? No problem. This oven setting preheats fast and cooks even faster.

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Broiled Bananas with Brown Sugar & Cream

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Ingredients

large, ripe (freckly yellow) bananas

tablespoons dark brown sugar (packed!)

²/₃

cup heavy cream

Pinch flaky salt

large, ripe (freckly yellow) bananas

tablespoons dark brown sugar (packed!)

²/₃

cup heavy cream

Pinch flaky salt

Call This "One-Grill Wonder" Your New Favorite Weeknight Dinner

Dinner tonight: less fuss, more flavor. Sound too good to be true? Head outside for a hot second—we’ll show you.

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Grilled Pork Chops, Fennel & Orange

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Ingredients

large orange, preferably organic

fennel bulbs

bone-in pork chops (about 1 inch thick)

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

¹/₄

cup flat-leaf parsley leaves, roughly chopped

tablespoon capers with their brine

Honey

Red wine vinegar

Flaky salt

large orange, preferably organic

fennel bulbs

bone-in pork chops (about 1 inch thick)

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

¹/₄

cup flat-leaf parsley leaves, roughly chopped

tablespoon capers with their brine

Honey

Red wine vinegar

Flaky salt

A Simple Frying Formula for Golden, Crisp Deliciousness—Every Time

Master golden-brown, crunchy crusts with these tried-and-true techniques, then learn how to make them work with any ingredient.

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Crispy-Fried French Toast with Hot Sauce Honey

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Ingredients

¹/₂

cup all-purpose flour, plus more as needed

³/₄

cup half-and-half (or cream or milk or any combination of the two)

large eggs

tablespoon bourbon

Pinch kosher salt

cup panko bread crumbs, plus more as needed

Couple giant spoonfuls honey

Louisiana-style hot sauce (no spices!), to taste

five

1-inch-thick slices challah

Unsalted butter, for frying

¹/₂

cup all-purpose flour, plus more as needed

³/₄

cup half-and-half (or cream or milk or any combination of the two)

large eggs

tablespoon bourbon

Pinch kosher salt

cup panko bread crumbs, plus more as needed

Couple giant spoonfuls honey

Louisiana-style hot sauce (no spices!), to taste

five

1-inch-thick slices challah

Unsalted butter, for frying

The Secret to Bigger, Bolder Braises Is Already in Your Pot

A braising cheat sheet: sear, submerge in liquid, simmer away. What liquid, though, is where it gets fun.

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Milk-Braised Brisket with Potato & Onion

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Ingredients

pounds beef brisket

teaspoons kosher salt, plus more to taste

Freshly ground black pepper

tablespoons unsalted butter

medium yellow onions, thickly sliced (about 3 1/2 cups)

garlic cloves, smashed and peeled

cups whole milk, plus more as needed (4 to 5 cups total)

dried bay leaves

pound small, waxy, yellow potatoes, halved

Chopped flat-leaf parsley, dill, and chives, for serving

Prepared horseradish, for serving

pounds beef brisket

teaspoons kosher salt, plus more to taste

Freshly ground black pepper

tablespoons unsalted butter

medium yellow onions, thickly sliced (about 3 1/2 cups)

garlic cloves, smashed and peeled

cups whole milk, plus more as needed (4 to 5 cups total)

dried bay leaves

pound small, waxy, yellow potatoes, halved

Chopped flat-leaf parsley, dill, and chives, for serving

Prepared horseradish, for serving

A One-Two Punch for Knockout Vegetables

Consider this your vegetables’ trip to the spa. Two quick treatments and they’ll emerge glowy, refreshed, and ready to take on the world.

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Brown Butter Cauliflower with Dates & Capers

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Ingredients

Kosher salt

head cauliflower, quartered (core still intact, any leaves removed)

¹/₄

cup unsalted butter, divided

dried dates, pitted and chopped

2 ¹/₂

tablespoons capers and their brine

Juice of 1 lemon

¹/₂

cup barely chopped flat-leaf parsley

Zest of 1/2 lemon

Crushed red pepper flakes

Flaky salt

Kosher salt

head cauliflower, quartered (core still intact, any leaves removed)

¹/₄

cup unsalted butter, divided

dried dates, pitted and chopped

2 ¹/₂

tablespoons capers and their brine

Juice of 1 lemon

¹/₂

cup barely chopped flat-leaf parsley

Zest of 1/2 lemon

Crushed red pepper flakes

Flaky salt

Give it a try

The Crunchy-Creamy French Toast We Can't Stop Riffing On

What happens when you cross crème brûlée, French toast, and tres leches cake? A heavenly, 5-ingredient treat—and maybe the best pick-me-up we’ve ever had.

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