"For some reason, poaching eggs scares some people. Probably because when they’ve tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right. First, adding vinegar to the water helps the eggs to set more quickly. And second, swirling the water and lowering each egg into the middle of the vortex helps keep them together until they set up."
"Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary, an assertive herb that typically is paired with meat. Along those lines, this dish also can handle a good amount of heat, so I tend to go heavy with the red pepper flakes. Feel free to tone it down to accommodate your heat tolerance."
"In summer, when peaches are in season, I look for every which way to prepare them. In my first cookbook, Live to Cook, I did a roasted rack of pork with grilled peaches, an impressive and delicious dish that takes considerably longer than 5 minutes to prepare. This recipe is much, much easier, but it still combines two of my favorite things: pork and peaches."
"On weekends when I was growing up, my father would become Mr. Sandwich, whipping up all sorts of (mostly) delicious concoctions. This is one of his triumphs—a perfectly balanced handful of zesty salami, sweet basil, and melty cheese. Make sure to allow the salami to really crisp up in the pan; that is where all the flavor and texture come from."
"In spring, sweet garden peas are at their peak of flavor—and I make every effort to incorporate them into my recipes, like this one. For good reason, peas and pancetta are a classic pairing: a duet of sweet and salty. Sure, you can substitute frozen peas if fresh aren’t in season, but I’d rather wait until April or May and celebrate their arrival with this light, spring-y pasta."
Always in need of a quick weeknight meal? Chef Michael Symon felt the same way. "I know Liz and I, when we were raising Kyle, were working 80 to 90 hours a week at the restaurant, but still wanted to have that time with [our] family," he explains. "The greatest lessons I've ever learned were around the dining room table."
Symon turned to quick and easy meals to keep his family eating together. Now, he helps you do the same with recipes that can be made with just five fresh ingredients in only five minutes in his new book,5 in 5.
Check out the slideshow above for five of our favorite quick and easy recipes from the book!