Recommendations

Raw Broccoli and Basil Salad with Peanuts and Shallot

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

The salad should be pretty assertively flavored, but also refreshing, as if you could eat the whole bowl at once.

More recipes

Avocados with Everything

Alone, they are stunning in color and shape, rich and fatty with a vaguely nutty, vegetal flavor. They don’t need the toast. In fact, toast, I’d argue, needs them.

Eggs and Kale Fried in Chicken Fat

I proceeded with my usual fried egg routine, except instead of the regular ol’ olive oil, I reached for that schmaltz. I rewarded my genius idea with a million mental high-fives.

Smashed Cucumbers and Scallions over Garlicky Yogurt

Think of this as yogurt and berries for the savory set, for days when eggs seem like too much and a bowl of cereal seems like maybe not enough.

All recipes

Subscribe to A Newsletter

More recipes

Avocados with Everything

Eggs and Kale Fried in Chicken Fat

Smashed Cucumbers and Scallions over Garlicky Yogurt