One thing I miss from the pre-Covid era is eating at friends’ houses, which I do sparingly at the moment, and only with the precautions you’d imagine. I love seeing what my friends decide to make, a fascination certainly related to being a professional recipe recommender. Trying their dishes, another pleasure, is quite different from eating off the menu in a restaurant – although I miss that too.
Last weekend a friend made these fried eggs in cream for lunch, which I didn’t think I would, along with a green salad with a slightly sweet shallot vinaigrette. It was both simple and wonderful, and it made me want to shake up my repertoire. Other friends recently made us quiche, which I never, never make, but devoured completely. As my editor Krysten Chambrot once said, “Quiche quiet rules.”
It’s not exactly the same, but tell me the recipes you cook at [email protected]. I’ll be sharing a few next week. Here’s what I make, in addition to the weeknight dishes below: birthday cake for my younger child (but with pink frosting and a ton of sprinkles), whole wheat pancakes, Bolognese sauce (Marcella Hazan’s is classic and can’t be beat, although I like this shortcut too find), black bean and chorizo stew, citrus salad, mapo tofu.
1. Red Curry Lentils With Sweet Potatoes And Spinach
Speaking of recommendations, I’ve seen people make this recipe from Lidey Heuck on Instagram or in one of the many food and parenting newsletters I’ve read. It’s delicious and very dal-like, but with Thai elements. It’s also on the long side for a weeknight recipe, but I managed to put a kid to bed while the lentils simmered. Or you can make it earlier in the day and then reheat for dinner.
2. Quick Braised Chicken With Greens
Ali Slagle’s quick method for braised chicken is cozy but still has a bit of bite from hot pickled peppers and their brine. I would eat this with crusty bread or – even better – the olive oil fried toast she recommends.
Check out this recipe.
3. Shrimp gratin in a baking pan
Eric Kim bakes this creamy, cheesy gratin on a baking sheet, rather than in a baking dish. The resulting sprawl of the breadcrumb topping means more that you get a spicy crunch with every bite. I want this for dinner tonight.
Check out this recipe.
4. Vegetarian Frying Pan Chili With Eggs And Cheddar
This easy charmer from Ali Slagle comes together quickly with pantry ingredients like canned tomatoes and beans; the eggs cook directly in the sauce. Toss in a warm, soft corn tortilla for a perfect bite, or top with crushed tortilla chips for a bit of crunch.
Check out this recipe.