Ryan Yates

Ryan Yates

Ryan Yates is a Le Cordon Bleu-trained chef with more than 20 years in professional kitchens, including years on the line in San Francisco. He writes and tests every recipe on Simply Cooking Recipes himself, and each one is cooked before it goes up. His focus is the reasoning behind the steps: not just that you should sauté, but what the pan should sound like when you do.

Cheesy Garlic Chicken Wraps

cheesy garlic chicken wraps

Cheesy Garlic Chicken Wraps That Are Crispy Outside, Gooey Inside, and Done in 25 Minutes There’s a particular kind of recipe that looks effortless from the outside and quietly punishes you for treating it that way. Chicken wraps sit squarely…

Creamy Italian Sausage Rigatoni

rigatoni pasta coated in thick creamy tomato sausage sauce

Creamy Italian Sausage Rigatoni That Holds Together the Way It Should There’s a version of creamy Italian sausage rigatoni that most people have made and a version they’re trying to make, and the gap between them is usually smaller than…

How To Fix a Broken Sauce

how to fix broken sauce

How To Fix a Broken Sauce Before It Ruins Your Dinner If you feel like you did everything right. You followed the recipe. And then your sauce just… fell apart. The butter floated to the top in sad little puddles.…

How To Fix Mushy Rice in a Rice Cooker

How To Fix Mushy Rice in a Rice Cooker

How To Fix Mushy Rice in a Rice Cooker Without Starting Over So you opened your rice cooker and instead of fluffy, separated grains you got… porridge. Or something close to it. A wet, sticky clump that sticks to the…

How to Caramelize Onions Fast

how to make caramelized onions

How to Caramelize Onions Fast Without Ruining Them You want caramelized onions. You start cooking. Thirty minutes pass, maybe forty, and they still look pale and sad. So you crank the heat. Now they’re burning on the edges but raw…

Authentic Escabeche Recipe

homemade Mexican escabeche

Escabeche Recipe That Actually Belongs Next to a Taco Most escabeche tastes like straight vinegar and regret. You’ve had it. Thin carrots floating in harsh brine. Jalapeños that burn without structure. Garlic that never quite wakes up. The jar sits…

What To Do With Leftover Easter Ham

leftover easter ham

What To Do With Leftover Easter Ham So It Doesn’t Rot In Your Fridge Again You bought the big ham for Easter. You glazed it. You carved it. Everyone ate two slices and said they were “so full.” Now there’s…