Most of us treat the microwave as little more than a reheating machine — a way to warm up last night's leftovers or defrost something we forgot to take out of the freezer. But if that's all you're using it for, you're leaving a genuinely powerful cooking tool sitting on your counter largely untapped. From crispy bacon to perfectly poached fish, here are ten foods that might just change the way you think about your microwave.
1. Marinated Olives
Want warm, herb-infused olives like the kind you'd get at a nice restaurant? You don't need a stovetop for that. Simply combine your favorite olives with herbs, citrus zest, and a good glug of olive oil in a covered microwave-safe container, and heat at medium power for a few minutes until warmed through. The result is a quick, flavorful appetizer that tastes far more effortful than it is.
Quick recipe: Combine one cup of mixed olives with two tablespoons of olive oil, a sprig of fresh rosemary, a pinch of red pepper flakes, and the zest of half a lemon. Cover and microwave at medium power for two to three minutes. Let sit for a minute before serving — they stay warm for a surprisingly long time.
2. Toasted Nuts
Toasting nuts in the oven requires preheating, watching carefully, and still somehow ending up with a burnt batch half the time. The microwave is faster, easier, and more forgiving. Spread pine nuts, almonds, walnuts, or pistachios in a single even layer on a microwave-safe plate and heat in one-minute intervals at full power, tossing between each round, until they reach a light golden color.
Practical tip: Once toasted, immediately transfer the nuts to a cool plate or bowl — they'll continue to cook from residual heat if left on the warm plate, which is how you go from perfectly toasted to accidentally burnt in seconds. Let them cool completely before storing in an airtight container, where they'll keep for up to a week.
3. Baking Shortcuts
Some classic cooking building blocks that normally require careful stovetop attention can be done just as well in the microwave. Browned butter, salted caramel, and even a quick roux for mac and cheese are all fair game. For browned butter, place one or two sticks in a lidded microwave-safe container and heat at full power for about two minutes, checking until it reaches that nutty, golden-brown stage.
Quick recipe: For a two-minute salted caramel sauce, stir together four tablespoons of butter, half a cup of brown sugar, and a quarter cup of heavy cream in a microwave-safe bowl. Microwave at full power for two minutes, stir well, then add a generous pinch of sea salt. Drizzle over ice cream, pancakes, or apple slices.
4. Caramelized Onions and Fried Shallots
Standing over the stove for forty-five minutes waiting for onions to caramelize is nobody's idea of fun. In the microwave, you can fry shallots, make garlic chips, roast whole garlic cloves, and even caramelize onions in a fraction of the time. For crispy fried shallots, coat the slices evenly in oil, spread them in a single layer in a microwave-safe dish, and microwave at full power in 30-second intervals, checking each time until golden brown.
Practical tip: Fried shallots made this way are a fantastic pantry staple. Make a bigger batch than you need, let them cool fully, and store them in an airtight jar at room temperature. Sprinkle them over soups, salads, rice dishes, or roasted vegetables throughout the week for an instant flavor boost.
5. Rice and Grains
Rice, quinoa, and couscous all cook beautifully in the microwave with minimal fuss. Rinse your rice, place it in a covered microwave-safe container with the recommended amount of water, and cook for 15 to 25 minutes — starting on high to bring it to a boil, then reducing to medium power. Keep it covered throughout, and you'll get perfectly fluffy results every time.
Practical tip: For extra flavor, swap plain water for chicken or vegetable broth, and toss in a pinch of salt and a small knob of butter before cooking. It takes no extra effort and transforms plain microwave rice into something genuinely delicious. Let it rest covered for two minutes after cooking before fluffing with a fork.
6. Vegetables of All Kinds
The microwave is one of the best tools for a quick, healthy vegetable side dish. You can steam broccoli and cauliflower, cook a whole corn on the cob, simmer bok choy or squash in broth, or cook potatoes from scratch. For a speedy version of home fries, peel and chop your potatoes, coat them in olive oil and seasoning, and microwave covered at full power for eight to twelve minutes until tender — then finish them under the broiler for five minutes to get that satisfying crispy exterior.
Quick recipe: For the easiest steamed broccoli you'll ever make, place florets in a microwave-safe bowl with two tablespoons of water, cover tightly with a damp paper towel, and microwave at full power for three minutes. Drizzle with olive oil, a squeeze of lemon, and a sprinkle of parmesan. Done in under five minutes, and genuinely good.
7. Personal Desserts
A mug cake is one of the microwave's finest achievements — a single-serve treat that goes from craving to table in under five minutes. Brownies, fruit crisps, pancake bowls, and simple cakes all work wonderfully in a microwave-safe mug or small bowl. A small scoop of boxed cake or brownie mix with a little liquid, oil, or egg microwaved at full power for about a minute is all it takes. For a more molten, gooey center, dial back the power slightly and cook until just set.
Quick recipe: For a classic chocolate mug cake, mix four tablespoons of flour, four tablespoons of sugar, two tablespoons of cocoa powder, one egg, three tablespoons of milk, three tablespoons of oil, and a splash of vanilla in a large mug. Stir well, press a few chocolate chips into the center, and microwave at full power for about 90 seconds. Top with a spoonful of vanilla ice cream and serve immediately.
8. Bacon
Stovetop bacon is delicious but messy — splattered grease, a pan to scrub, and a smoke alarm that always seems to have an opinion. For a cleaner, surprisingly effective alternative, lay a single layer of bacon strips on a triple layer of paper towels long enough to wrap around them, place the whole thing on a plate, and microwave at full power for about one minute per slice. Check for your desired crispiness and add time as needed.
Practical tip: The paper towels do double duty here — they absorb the excess grease as the bacon cooks, which is actually part of what makes it crisp up so nicely. If you like your bacon on the chewier side, check it at 45 seconds per slice. For extra-crispy results, go the full minute and add an additional 30 seconds if needed. Let it rest for one minute before eating, as it continues to crisp as it cools.
9. Eggs
Scrambled eggs, omelets, and egg bites can all be made in the microwave — and done well, they're genuinely impressive. Chef José Andrés's microwave omelet, made by combining eggs, mayo, and butter in a ramekin and microwaving for just one minute at full power, produces a custardy, tender result that surprises most people who try it. For other egg dishes, use a lower power setting and keep them covered to retain moisture and avoid rubbery results.
Quick recipe: For fluffy microwave scrambled eggs, whisk two eggs with two tablespoons of milk and a pinch of salt in a microwave-safe mug. Microwave at medium power for 30 seconds, stir, then continue in 20-second intervals — stirring between each — until just set but still slightly glossy. They finish cooking from residual heat, so pull them a moment before they look fully done.
10. Poached Fish
his one surprises people most of all — but the microwave is actually a wonderfully gentle way to cook white fish. Tilapia, halibut, and similar flaky varieties come out tender and delicately cooked. Add your fish to a microwave-safe dish with seasonings and a splash of broth, cover, and cook at medium to low power for three to five minutes until fully cooked through. Serve over rice or alongside vegetables for a surprisingly elegant weeknight dinner.
Quick recipe: Place a halibut or tilapia fillet in a microwave-safe dish. Add two tablespoons of white wine or chicken broth, a squeeze of lemon, a few thin slices of garlic, and a small pat of butter on top. Cover tightly and microwave at medium power for three to four minutes, until the fish flakes easily with a fork. Spoon the cooking liquid over the top as a light sauce before serving.
The microwave has been underestimated for too long. With a microwave-safe container, a vented lid or damp paper towel, and a little know-how, it's capable of far more than you might have imagined.
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