Keep It Simple

It would be nice to know how to whip up braised short ribs with almondine rémoulade and country greens strained through champagne and drizzled with truffle oil, or something like that. But look deep inside yourself. Is that really tastier than a BLT? Or spaghetti? Or just fucking toast? What beats some toast and chocolate milk?

We asked the best chefs in the world to chill out and tell us how to make food that people actually eat.

 

Andrew Carmellini Eggy Toast BLT Spaghetti (the next morning) Bob Blumer Surreal Gourmet Toast Inside-Out BLT Spaghetti Pie Sara Moulton Good Morning America Gourmet Sara’s Secrets Toast, 2 Ways 1. Whole Grain with Peanut Butter 2. Grilled with Salted Butter BLT Basil Mayo: Spaghetti with Puttanesca Sauce Marcel Biro Kitchens of Biro Tuna Bruschetta with Onion and Capers BLT, Bavarian-Style Pasta in a Pinch Kathleen Daelemans Cooking Thin with Kathleen Daelemans Toast

Sliced Bread Toppings

To prepare toast, get your toppings in order. Cold toast isn’t fit for a dog. When using butter, be sure it’s room temperature or at least not frozen.

Place bread in toaster. Adjust toaster setting to your preferred level of doneness—light, medium, or dark. Press start. With knife in hand and toppings no farther than an arm’s length away from the toaster, lurk. When toast pops up, top immediately. Eat. If multiple slices of toast are in order, before you dig into slice one, place slice two in the toaster. Eat and repeat as necessary.

Bacon, Lettuce, and Tomato Sandwich Pasta with Fast Tomato Sauce Lidia Bastianich Lidia’s Family Table Cheese Toast Lidia’s BLT Basic Aglio e Olio—Oil and Garlic Sauce