Hi Reader,

There was a time when “date night” meant a white tablecloth, a waiter who said absolutely to everything, and me pretending not to notice The One calculating the tip on his phone. Lately, though, I’ve fallen in love with Date Night: Home Edition. Same drama, fewer receipts. I light a candle, put on something that isn’t elastic-waist (progress), and reach for the only piece of kitchen equipment that truly separates a restaurant from a residence: a heavy pan that holds heat like a grudge.
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Here’s the surprise—once you know a few chef-y moves, that menu you’ve been ogling becomes a mood board, not a bill. Crispy chicken with pan sauce? That’s just “sear, deglaze, swirl in butter.” Steakhouse vibes? Salt like you mean it, flip less than you think, finish with a pat of herby butter and an air of entitlement. Even the sides get an upgrade: hot sheet pan, high heat, and suddenly those carrots look like they’ve been to finishing school.
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I’m not trying to outdo your favorite spot. I’m trying to steal its best habits. Because the thrill isn’t the reservation—it’s that first bite when you realize: Oh. I can do this. And in slippers, no less.

My House Rules for Copycat Magic

• Heat Wins. Preheat your skillet until a drop of water skitters. Cold pan = pale food = sadness.
• Season Early & Often. Salt proteins 30–60 minutes ahead; finish with flaky salt to wake everything up.
• Make a Pan Sauce. After searing, splash in wine or stock, scrape the tasty bits, reduce, swirl in cold butter. Done.
• Add Acid & Shine. A squeeze of lemon or a dash of vinegar at the end makes flavors pop like a maître d’s eyebrows.
• Plate Like You Care. Warm plates, wipe the rims, add a green thing. Looks fancy, costs nothing.

WHAT'S INSIDE...

• ​Philly Cheesesteak​
• ​Classic Patty Melt​
• ​Homemade Pastrami​
• ​Homemade Twinkies​
• ​New York Times' Chocolate Chip Cookies​
• ​Hershey's Chocolate Cake Redux​

​Philly Cheesesteak​

This Philly cheesesteak is an easy and authentic sandwich from South Philly, made with thinly shaved beef and the perfect seasoning, that you can make at home rather than traveling and having to choose between Pat's and Geno's. Here's how.

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​Classic Patty Melt​

The classic patty melt on rye bread is unbelievably satiating and surprisingly easy to slap one together at home. Think of it as one of the most indulgent cheeseburgers ever. Here's how to make it.

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​Homemade Pastrami​

⭐⭐⭐⭐⭐ 4.84 from 56 votes

For this homemade pastrami, beef brisket is brined (or corned) in a pickling mix for 5 days. The now-corned beef is rubbed with black pepper, coriander, and smoked paprika, and baked in the oven. If you must smoke it, see the variation.

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​Homemade Twinkies​

⭐⭐⭐⭐⭐ 4.7 from 30 votes

These homemade Twinkies rival the real deal from Hostess with their fluffy cream filling and sponge cake. Just like the ones from your childhood. But better.

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​New York Times' Chocolate Chip Cookies​

⭐⭐⭐⭐⭐ 4.87 from 143 votes

Say hello to the recipe that started an Internet craze and made bakers rethink how to make cookies. This originally appeared in an article I wrote for the New York Times on July 9, 2008. What makes them so damn special is the dough is refrigerated for 36 hours for a more complex flavor and greater variation in texture. Sea salt is the finishing touch.

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​Hershey's Chocolate Cake Redux​

⭐⭐⭐⭐⭐ 4.94 from 48 votes

This Hershey's chocolate cake with frosting is an old-fashioned classic American dessert that will never, ever disappoint. Simple and simply the best.

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