Serious Eats - seriouseats.com

Farcis, the nicois stuffed vegetables, are wonderful. A ground pork stuffing in halved tomatoes, peppers, aubergines, courgettes--any or all.

Sunny side up! with buttered whole wheat toast to soak up the runny yolk.

When I'm cooking for myself I like making a batch of roasted vegetable soup every once in a while. Roast sweet potatoes or squash, carrots, apple, parsnip, etc. with some herbs; sautee some garlic and onions; stir it all together with veggie broth and blend for a few seconds--delicious! On lazy nights I also will just stick a sweet potato in the microwave for a few minutes and top with some butter and plain yogurt .

Though British food may be hard to find in restaurants, I think the British cooking traditions (particularly the Sunday dinner) have some wonderful culinary offerings. This article's discussion of 'British' food rather neglects Scottish fare, from the trite but delicious haggis to the fabulous country stews and barley soups, Aberdeenshire butteries, drop scones, and all the pies.

The Minimalist in this week's New York Times has a simple but delicious-looking recipe of pasta with gorgonzola, cherry tomatoes, and arugula.