Scrambling for dinner? Scrambled eggs.I haven’t written to you about eggs in a long time; they were poster girls for high food prices in 2025, and so I recommended them pretty sparingly. Food prices overall are still high, but egg prices are considerably down from those peaks — a nice thing, considering that scrambled eggs are my go-to lazy dinner, the meal I can always make no matter how tired or fridge-depleted I am. Scrambled eggs are affable plate mates, going well with toast and tortillas, rice and beans. If you, too, are a scrambled-egg lover (or feel you could be with the right recipe), then take a look at Ali Slagle’s suggestions for seven ways to make excellent scrambled eggs. She has so many good ideas there. As for me, I like to make my eggs creamy and saltily plain, using Kenji López-Alt’s favorite method, which I’m sharing below. Ideas? Feedback? Write to me at dearemily@nytimes.com. It’s always good to hear from you.
1. Extra-Creamy Scrambled EggsKenji’s recipe changed the way I scramble eggs at home; the addition of cornstarch creates a creaminess you can’t get other ways. I use a tablespoon of butter, not the four Kenji calls for here. But by all means, go for four — it is outrageously good.
2. Spicy Skillet Ground Turkey and Snap PeasMelissa Clark’s skillet dinner is healthy, herby and easy to make. Crumbled firm tofu can swap in for the ground turkey if you’d like, as could ground pork.
3. Pasta Aglio e Olio With TunaSheela Prakash nails pantry cooking with this appealingly light pasta dinner. Tossing in a full container’s worth of arugula also means you don’t need a vegetable on the side.
4. Skillet Chicken With Peppers and TomatoesYewande Komolafe always knows the ingredients to add to make a dish sing. Here, that’s a quarter-cup of sherry vinegar and a tablespoon of honey, which play off the sweet bell peppers and cherry tomatoes.
5. Green Curry Beans and GreensKristina Felix embraces Thai green curry paste here, enlivening it with serrano chile, ginger and garlic, and then simmering it with coconut milk to make a creamy sauce for beans. You can serve this over rice, but I love her suggestion to roll the beans in a flour tortilla and eat it as a burrito. 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. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan. Want to see more of our recipes in your Google search results?
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