Because the climate lastly begins to show brisk and the attract of cooking slowly returns to kitchens after months of beat-the-heat and no-cooking-required recipes, chef Michael Symon is on the prepared with a set of dinner concepts to make for the event.

The restaurateur and TV persona joined “Good Morning America” on Tuesday to dish up a style of his new cookbook, “Merely Symon Suppers: Recipes and menus for each week of the 12 months.”

Symon’s new guide boasts his largest assortment of recipes thus far and is concentrated on easy menus comprising a foremost dish plus two sides for hearty, wholesome dinnertime inspiration, using pantry staples and accessible elements.

2 straightforward recipes for the autumn transition from ‘Merely Symon Suppers’

The quilt of chef Michael Symon’s new cookbook.

Ed Anderson/Clarkson Potter

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

Bitter Greens Salad

PHOTO: Stovetop mac and cheese with a bitter greens salad from Michael Symon's new cookbook.

Stovetop mac and cheese with a bitter greens salad from Michael Symon’s new cookbook.

Ed Anderson

Serves 6


2 tablespoons crimson wine vinegar

1 tablespoon ready horseradish

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/3 cup extra-virgin olive oil

Kosher salt and freshly floor black pepper

2 heads Belgian endive, cored and separated into leaves

8 cups frisée, root ends eliminated, tops reduce into 2-inch strips (8 cups after slicing)

2 cups radicchio, sliced 1/2-inch thick (from 1 to 2 cored and quartered heads)

1/2 cup recent flat-leaf parsley leaves

1/2 cup 1-inch lengths recent chives


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

2. In a big bowl, mix the endive, frisée, radicchio, parsley leaves and chives. Add the dressing to style, toss to mix, and garnish with extra black pepper.

Stovetop Mac and Cheese

Serves 4-6

“With regards to macaroni and cheese, there are two sorts of cooks: those that bake it within the oven as a result of it is hands-off straightforward and people who make it on the stovetop to maintain it further creamy. Personally, I land within the second camp, though it’d sadden my Southern family to listen to me admit it. Too usually, I really feel, oven-baked mac and cheese winds up an overcooked, dry mess. By making ready it on the stovetop you are capable of prepare dinner the pasta to the proper texture whereas the dish retains its wealthy creaminess due to the silky cheddar and cream cheese sauce (cream cheese is the key ingredient right here). To get that nonnegotiable crispy high, we end it with crunchy seasoned panko bread crumbs. And to counter all that over-the-top richness, I wish to serve this with a bitter greens salad tossed in a honey-kissed French dressing.”

4 cups shredded sharp cheddar cheese (about 1 pound), ideally yellow cheddar
1 tablespoon cornstarch
Kosher salt
1 pound cavatappi
4 cups heavy cream
8 ounces cream cheese
2 teaspoons Truff scorching sauce (or your favourite scorching sauce)
Freshly floor black pepper
3 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
3 tablespoons thinly sliced recent chives


1. In a big bowl, toss collectively the cheddar and cornstarch to totally coat. Put aside.

2. Add 2 tablespoons salt to a medium pot of water and produce to a boil over excessive warmth. Add the pasta and prepare dinner, stirring sometimes so it would not stick collectively, for two minutes lower than the package deal instructions. Drain, rinse below 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 is decreased by one-third, about 12 minutes.

4. Add the cream cheese and whisk till it’s melted and the sauce is easy. Add the cheddar and whisk till easy. Add the new sauce, season with just a few pinches of salt and twists of pepper, and stir to mix. Add the drained pasta, stir, and produce to a simmer. Take away from the warmth and let stand, coated, for five minutes.

5. In the meantime, set a big skillet over medium warmth. Add the olive oil and warmth to shimmering, then add the panko and stir to coat. Cook dinner, stirring sometimes, till the panko is golden brown, about 5 minutes. Switch to a bowl, season with a pinch of salt, and stir within the chives.

6. Spoon the macaroni and cheese into bowls, sprinkle with chive bread crumbs, and serve with the bitter greens salad.

“Merely Symon Suppers” Copyright © 2023 by Michael Symon. Pictures copyright © 2023 by Ed Anderson. Revealed by Clarkson Potter, an imprint of Random Home.