Two Easy Fall Recipes from Simply Simon Suppers

He watches: Michael Symon shares recipes from ‘Merely Symon Suppers’

With the climate lastly beginning to flip and the enchantment of gradual cooking returning to kitchens after months of recipes to beat the warmth and never must prepare dinner, Chef Michael Symon is on the prepared with a set of dinner concepts that you may put together for the event.

The restaurateur and TV persona joined “Good Morning America” ​​on Tuesday to pattern his new cookbook “Merely Symon Suppers: Recipes and Menus for Each Week of the 12 months.”

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Simone’s new e book boasts the biggest assortment of recipes thus far and focuses on easy menus that embody a principal dish plus two sides for hearty and wholesome dinnertime inspiration, utilizing pantry staples and accessible components.

Ed Anderson/Clarkson Potter

Cowl of Chef Michael Symon’s new cookbook.

Attempt his two beginner-friendly recipes under in your individual kitchen for a easy weeknight dinner at dwelling.

Bitter greens salad

Ed Anderson

Stovetop Mac and Cheese with a Bitter Inexperienced Salad from Michael Symon’s new cookbook.

6 companies


2 tablespoons pink wine vinegar

1 tablespoon of ready-made radish

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/3 cup additional virgin olive oil

Kosher salt and freshly floor black pepper

Two heads of Belgian endive, seeded and separated into leaves

8 cups frisee, with root ends eliminated, and high reduce into 2-inch slices (8 cups after slicing)

2 cups radicchio, reduce into 1/2-inch thick slices (1 to 2 heads cored and quartered)

1/2 cup recent flat parsley leaves

1/2 cup recent chives, 1 inch lengthy


1. In a small bowl, combine the vinegar, horseradish, mustard, honey, and olive oil collectively. Season with a pinch of salt and a twist of pepper.

2. In a big bowl, mix the chicory, frisee, radishes, parsley leaves, and chives. Add the sauce as desired, stir to combine, then garnish with extra black pepper.

Stovetop Mac and Cheese

Serves 4-6

“In the case of macaroni and cheese, there are two sorts of cooks: those that bake it within the oven as a result of it is simpler to make use of, and those that put together it on the range to keep up its creaminess. Personally, I fall into the latter camp, although it could sadden my Southern family members when They hear me admit it. Typically instances, I really feel like oven-baked macaroni and cheese leads to a dry, overcooked mess. By getting ready it on the stovetop, you may prepare dinner the pasta to the right texture whereas the dish retains its wealthy creaminess because of the silky cheddar sauce and cream cheese sauce (cream cheese is the key ingredient right here). For that non-negotiable crunchy topping, we end it with crunchy seasoned panko bread crumbs. Nevertheless, with all this additional richness, I wish to serve it with a bitter inexperienced salad in a honey French dressing.”


4 cups grated sharp cheddar cheese (about 1 pound), ideally yellow cheddar

1 tablespoon cornstarch

Kosher salt

1 lb key

4 cups heavy cream

8 ounces cream cheese

2 teaspoons Truff Sizzling Sauce (or your favourite sizzling sauce)

Freshly floor black pepper

3 tablespoons additional virgin olive oil

1 cup panko bread crumbs

3 tablespoons of recent coriander, reduce into skinny slices


1. In a big bowl, combine the cheddar cheese and cornstarch collectively till utterly coated. Sit apart.

2. Add two tablespoons of salt to a medium-sized pot of water and produce to a boil over excessive warmth. Add the pasta and prepare dinner, stirring sometimes so they don’t stick collectively, for two minutes lower than bundle instructions. Drain, rinse beneath chilly water, and put aside.

3. In the identical pot, convey the cream to a simmer over medium warmth and prepare dinner till the liquid has decreased by a 3rd, about 12 minutes.

4. Add the cream cheese and whisk till it melts and the sauce turns into clean. Add the cheddar and mix till clean. Add the recent sauce, season with somewhat salt and pepper, and stir the components collectively. Add the drained pasta, stir and go away till it boils. Take away from warmth and go away coated for five minutes.

5. In the meantime, place a big frying pan over medium warmth. Add the olive oil and warmth till shimmering, then add the panko and stir to coat. Cook dinner, stirring sometimes, till the panko turns golden brown, about 5 minutes. Switch to a bowl, season with somewhat salt and add the chives.

6. Pour the macaroni and cheese into bowls, sprinkle with the chive breadcrumbs, and serve with a bitter inexperienced salad.

Copyright © 2023 Michael Symon. Photos copyright © 2023 by Ed Anderson. Printed by Clarkson Potter, an imprint of Random Home.