Good morning! Today we have for you:
A jammy egg for dinnerIs there a perfect way to boil an egg? Yotam Ottolenghi contemplates the question in his recent column before deciding that, for him, the notion of a perfect anything isn’t very useful. “A silver bullet to all culinary dilemmas,” he writes, eliminates “wonder, discovery and subjectivity.” I couldn’t agree more; after all, what’s perfect for one cook may not be perfect for you, in your kitchen, for your particular family. And without the specter of perfectionism floating over the stove, you’re freed up to appreciate all the myriad, excellent ways to cook eggs. One of them is Yotam’s new recipe for jammy eggs with asparagus and chipotle. After soft-boiling the eggs so the yolks are as thick as custard, he tears them in half by hand, then tops them with seared asparagus, a handful of basil and a smoky, chile-flecked dressing. Gently sweet, creamy and slightly spicy, could this dish be the perfect thing to make for dinner tonight? Try it and see. Featured Recipe Jammy Eggs With Asparagus and ChipotleMore food for thoughtChile crisp chicken cutlets: Christian Reynoso marinates chicken cutlets in a pungent mix of chile crisp, soy sauce and red wine vinegar before coating them in panko and frying them golden brown. His brilliant twist of adding a little of the excess marinade into the eggs used for coating the cutlets gives them even more of a kick. Red curry lentils with sweet potatoes and spinach: Inspired by Indian dal, Lidey Heuck’s complex curry is built on an intense foundation of fresh ginger, minced red chiles and turmeric, all mellowed by coconut milk. Serve it over rice and top it with toasted coconut for an exceptionally good vegan dinner. Citrusy salmon and potatoes: The vivacious combination of clementines and lime stars in Naz Deravian’s easy, one-pan salmon recipe. To give the potatoes their irresistibly crispy edges, she roasts them by themselves before topping them with the fish fillets, cilantro and shallot. And note that you can swap in other fish for the salmon; the tangy-sweet flavors will brighten trout, arctic char, hake and the like. Crispy gnocchi with spinach and feta: Hetty Lui McKinnon takes the herby, salty flavors of Greek spinach pies and transforms them into a chewy-textured, 25-minute meal with color and verve. And if you want to give the gnocchi a bit of a crunche, you can cook them in an air fryer, shaking the basket every few minutes to help everything cook evenly. Banana cake with caramel glaze: A jar or can of dulce de leche makes an easy, sticky glaze for Kayla Hoang’s ultramoist banana cake, which, according to a recipe note from Sophie, has sticky toffee pudding vibes. That’s all for now. For technical help, reach out to cookingcare@nytimes.com, and I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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