Mmm, migas

Made with fried leftover corn tortillas, jalapeño and onion, these are scrambled eggs with oomph.

View in browser|nytimes.com June 12, 2024 Kia Damon's migas. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Zippy, oomphy migas By Melissa Clark The path to countless speedy meals starts with a few scrambled eggs. Pep them up with spices, cheeses or vegetables, or leave them simple and pure; they might be the fastest breakfast you can make that doesn't come out of a box. And I like them even better for dinner. No matter the time of day, you can make that scramble even more satisfying with Kia Damon's new recipe for migas. Made with fried leftover corn tortillas for heft and jalapeño and onion for lift, these are scrambled eggs with oomph — made oomphier still with a spoonful of salsa. Featured Recipe Migas View Recipe → Similarly oomphy are Dan Pelosi's chicken meatballs with pesto. Unlike run-of-the-mill chicken meatballs, which often run mild, Dan infuses these with loads of garlicky basil pesto, whether straight from the jar or, for those with the bandwidth or some basil in the garden, homemade. Either way, save some of that verdant pesto for dipping, or maybe toss it with pasta for some green and zippy spaghetti and meatballs. "Green I want you green," as the Lorca ballad goes. Speaking of green and zippy, check out the gingery, soy sauce-y asparagus that accompanies Eric Kim's butter-basted steak. The steak is utter perfection, of course, cooked in spoonfuls of brown butter till the surface is bronzed and crusty while the center stays beautifully ruby-hued. But what hooks me is that asparagus, flash-sautéed in savory pan drippings as the steak rests. The bigger picture? You can use this butter-basting technique on chicken and pork chops as well. Or maybe you like your pork chops baked? Melissa Knific has got you with her foolproof new recipe for brined, baked pork chops. You'll need to get these started at least four hours ahead so the dry brine (a mix of salt, brown sugar and spices) can soak into the meat, seasoning it and keeping it from drying out. Or else brine the chops the night before and pop them in the oven when you're done with work the next day. They'll emerge golden, juicy and full of good, porky flavor. More green, more zip. We may not eat a lot of cooked lettuce here in North America, but it's a classic in other parts of the globe, including France (puréed with peas for soup in the springtime) and China (stir-fried with aromatics, often during Lunar New Year). Hetty "Goes for Green" Lui McKinnon's stir-fried lettuce with crispy garlic and fried eggs calls for iceberg or romaine, both of which keep a bit of crunch after cooking. The garlic chips add a crackling snap and a pungent flavor while runny egg yolks turn into a silky sauce, coating the wilted lettuce leaves. Serve it over rice for a comforting, speedy meal. For a late-spring dessert, how about a nice no-bake lemon posset topped with syrupy, sugared strawberries? My recipe for the traditional British custard is just sweet enough, full of lemon zest and juice with a jiggly, soft texture. It's great on its own, or with shortbread for dunking. To get these and oodles of other zippy recipes at New York Times Cooking, you'll want to subscribe. If you're waylaid by a technical snag, email the smart people at cookingcare@nytimes.com for help. And I'm at hellomelissa@nytimes.com if you want to say hi. Alexa Weibel's one-pot zucchini-basil pasta. Jenny Huang for The New York Times. Food Stylist: Barrett Washburne. What's zippy and greenish, and cooked in one pan? Alexa Weibel's one-pot zucchini-basil pasta! It's a five-star beauty ready in 20 minutes flat, rich with mascarpone and crunchy toasted almonds. IN THIS NEWSLETTER Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. Chicken Pesto Meatballs By Dan Pelosi 25 minutes Makes 15 Meatballs David Malosh for The New York Times. Food Stylist: Simon Andrews. Butter-Basted Steak With Asparagus By Eric Kim 45 minutes Makes 2 servings Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Baked Pork Chops By Melissa Knific 4 hours 25 minutes Makes 4 servings Andrew Scrivani for The New York Times Chilled Pea, Lettuce and Herb Soup By Martha Rose Shulman 30 minutes Makes Six regular servings or 12 aperitifs Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Stir-Fried Lettuce With Crispy Garlic and Fried Eggs By Hetty Lui McKinnon 20 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. No-Bake Lemon Custards With Strawberries By Melissa Clark 35 minutes, plus chilling Makes 6 servings Craig Lee for The New York Times Sugared Shortbread Recipe from Amy Casey Adapted by Melissa Clark 1 hour Makes About 18 cookies Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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