Put an egg — this egg — on itI’ve been in an egg rut lately. I’m eating a lot of them, as I usually do, but I’m finding the rotation of fried-scrambed-poached-boiled to be getting a bit dull. Thankfully, Andy Baraghani has shown up with these chile-oil eggs that burn right through the monotony, a recipe that gives you fried eggs with runny yolks, bubbled whites and crisp edges, cooked in oil with garlic, paprika and red pepper. Use these eggs and that beautiful oil to top toast, rice or other grains, pasta, beans, green salad, kale, asparagus, yogurt or a combination of any of the above. (I’m partial to eggs topping a bowl of beans with a dab of yogurt and a handful of arugula or herbs.) Keep scrolling for that recipe and four others for the nights ahead. (And don’t let me deter you from perfecting your scrambled or boiled egg techniques. We’ve got the best.) Feedback? Requests? Write to me at dearemily@nytimes.com. I would also love to know if there are any recipes that have gotten you out of a recent rut. Send me those and you may appear in a future newsletter! I’m also making:Shakshuka with feta; sheet-pan chicken with shallots and grapes; chocolate-chocolate birthday cake.
1. Olive Oil and Chile-Fried EggsThese eggs from Andy Baraghani are part of his guide to choosing the best olive oil, which is extremely helpful if you’ve ever stood in front of a wall of oil bottles at the store with a big question mark hanging over your head. (The guide also includes this oil-poached tuna and an olive oil and honey-miso salad dressing. Andy is so chic.)
2. Parmesan-Crusted ChickenGolden chicken cutlets without the whole drippy dredging process and oil-splattered stove — Lidey Heuck is out here actively working to make your weeknight life better. Bake these cutlets on a wire rack for maximum crispness, and serve them with lemon wedges and something green on the side (pasta, too, if you don’t mind washing an extra pot).
3. Tofu and BroccoliCould this sweet-and-savory dinner be the gateway recipe that persuades my children to love tofu? It’s from Sue Li, so you know it’ll be delicious. I will report back.
4. Spiced Ginger Shrimp With Burst TomatoesThis is one of those great, simple Melissa Clark dinners: seared cherry tomatoes with shrimp tossed with an aromatic spice mix. Garam masala, baharat, five-spice, suya spice, xawaash, Tajín, curry powder — all excellent choices here.
5. Sizzled Scallion Rice With SardinesTikTok and brands like Fishwife have made sardines cool in the U.S. in recent years. Not that longtime sardine lovers needed that validation — we’ve always known that they are an intense little treat, meaty and rich, best matched with ingredients with sharp, bright flavors. This five-star scallion-and-chile-flecked dish from Ashley Lonsdale is a perfect example. 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.
|
