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Huevos enfrijolados are here for you
I usually do my grocery shopping on the weekend — revolutionary, I know. Realistically, the chore falls to Sunday, as I tend to prioritize Fun Things for Saturday (riding my bike to a favorite brewery, knitting in the park or taking a yoga class). This means that by the end of the workweek, my fridge has been cleared of the most perishable stuff: herbs and veggies, cooked proteins, leftovers. So, when faced with such sparsity, what do I make for Saturday breakfast, lunch or dinner? Rick Martínez’s recipe for huevos enfrijolados. If you also have canned black beans and chipotles in adobo — plus garlic, onion and eggs — you’re pretty much in the homestretch of this satisfying, versatile dish. No vegetable or mushroom stock? Water works just fine to get your spicy beans to the perfect smooth consistency for cradling preciously poached eggs. If I don’t have queso fresco or Cotija cheese, I’ll use sour cream or Greek yogurt for a similarly tangy, creamy finish, and I’ve been known to swap in sliced scallions if I’m out of cilantro. Big, sunny discs of corn tostadas are ideal for scooping up this hearty mix, but tortilla chips, corn tortillas or even toast would be pretty nice. Basically: There’s no reason not to make this dish. Featured Recipe Huevos EnfrijoladosJust three really lovely dinner recipesChicken breasts with miso-garlic sauce: Brine chicken quickly in cold salted water stirred with a little yogurt to keep the meat nice and juicy in this Nik Sharma recipe. The miso-garlic sauce that goes on top gets some nice lift from lemon and black pepper. Serve the chicken with some rice and an easy cucumber salad, and you’re good to go. Roasted cauliflower, chickpeas and dates: I consider it cauliflower season for as long as it’s cool enough to use my oven, which means this new sheet-pan dinner from Nisha Vora is on my springtime cooking list. The savory, crisp-edged mix of those title ingredients rests on a picnic blanket of lemony whipped tahini that’s punctuated by Aleppo pepper, cumin and garlic. Don’t forget the pita. Parchment-steamed fish with buttered radishes: This elegant Eric Kim recipe feeds two, but it can be easily doubled or tripled (check out our handy-dandy scaling guide). But back to that “dinner for two” idea — these little parcels, nudged open to reveal gently cooked white fish, just-soft-enough spring radishes and balancing bits of butter and chile, bring the cozy wine bar vibes home.
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. And before you go“Why Do the Top Sushi Restaurants Leave Us So Bored, and So Broke?” That, my friends, is a headline, and a really great question that Ligaya Mishan, one of our chief restaurant critics, answers in her latest Critic’s Notebook column. Reflecting on a recent meal, she writes: “With each bite I had the nagging sense I was being spoon-fed, like a finicky child who couldn’t possibly know what’s really good or keep an open mind. There was nothing funky or chewy that might demand a pause to wonder: What am I eating?” Thanks for reading!
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