Weeknight Kitchen

Love cheesy eggs? Then this recipe is for you! Mayo stands in for pasta water to give these eggs the extra-creamy richness that you usually find in traditional Cacio e Pepe. Using two different grating methods for the cheese allows some of it to melt while some stays firm, providing a variety of textures. I give my preferred ratio of cheese and mayo to egg in this recipe, but play around and add more or less depending on how rich you’d like these to be.

Heat the oil in a large skillet over medium-high heat. Add the shrimp, then sprinkle on the cumin, chili powder, salt, and pepper. Cook the shrimp on each side for about 3 minutes, until no longer pink.

This is our spin on a classic American tuna salad. It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.

Crisp fried cauliflower. A soft creamy purée. The toothsome crunch of toasted seeds.

Choo chee is the Thai phrase that describes the sound of sizzling, like the noise you hear when you order a plate of fajitas. I’ve always had a soft spot for choo chee curry -instead of being a soupy curry, it’s a thick, creamy sauce that is simmered in the pan until it pops and sizzles and is then poured over any kind of seafood (baked salmon is my favorite). As a bonus, you can make the whole dish using one pan. 

Herbed goat cheese and spicy, salty chorizo on bread needs little introduction, but you may be wondering about the honey. While it may seem odd, the sweetness of the honey brings this toast together in a very fortunate way: sweet, spicy, savory, and addictive.

There are a lot of really excellent jams, marmalades, and preserves made in France, but a jar of gingham-capped Bonne Maman apricot preserves is the ultimate equalizer. You’ll find them everywhere: the corner shop, hotel breakfast buffets, my ex-girlfriend’s grandmother’s kitchen. You’ll also find them at most American grocery stores. Not just for toast, they can and should be used in sweet applications - see (My First) French (Girlfriend’s) Apple Tart - as well as savory.

Ingredients:

This is a substantial, creamy peanut stew with plenty of spice from a good dollop of curry paste. Use your favorite brand of curry, a homemade paste, or even the ubiquitous Thai Kitchen brand. Canned crushed tomatoes are easy to find (and good here!), but this soup gains extra depth of flavor with canned fire-roasted tomatoes. I thought about making the miso optional, because, really, it is. But it’s a nice addition, lending extra body, flavor, and dimension.