Zippy, oomphy migasThe 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 MigasSimilarly 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.
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.
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Wednesday, June 12, 2024
Mmm, migas
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