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
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.
