I’ve waxed poetic a ton about my love of congee before. It doesn’t matter if it’s Taiwanese, Cambodian, Vietnamese, or Singaporean — I’m always game for a comforting bowl of rice porridge adorned with all kinds of salty-spicy-sour-herby toppings. This version, one of my favorites, is Thai and is adapted from Kris Yenbamroong’s Night + Market.
1 1/2 cups uncooked jasmine rice
3 chicken bouillon cubes
1 1/2 teaspoons salt
1/4 cup minced garlic
2 inches ginger, peeled and cut into short matchsticks
1/2 cup chopped cilantro
1/2 cup sliced green onions
1. Make the fried garlic: Pour 1 inch of oil into a saucepan. Heat the oil over medium-low. Add the garlic and fry until golden and crispy, 4 to 6 minutes. Stir occasionally, especially towards the end of cooking when the garlic has taken on a golden color. Remove the garlic using a slotted spoon and cool on a paper towel-lined plate.
2. In a large pot, bring 3 1/2 quarts water to a boil. Add the rice, bouillon cubes, and salt and simmer over medium heat, stirring occasionally, until the grains have mostly dissolved and the rice has broken down into a porridge, about 1 1/2 hours.
3. Meanwhile, bring a medium saucepan of water to boil over high heat. Boil the eggs for 5 to 6 minutes and remove from the pot. Cool eggs slightly and peel.
4. Once the congee is done, divide it onto serving bowls and garnish each with a soft-boiled egg, fried garlic, ginger, cilantro, green onions, and fish sauce, pepper, and chile oil to taste.
I love baking savory tarts and frittatas as the weather starts to warm up. Eggs! Greens! Herbs! All the lovely things that springtime brings. This tart is endlessly riffable — you can substitute the Swiss chard with other leafy greens and use other cheeses instead of Gruyere if you wish.
2 1/2 pounds Swiss chard, stemmed and washed
1 pie shell
2 tablespoons olive oil
1 bunch green onions, chopped
4 garlic cloves, minced
3 eggs, beaten
1/2 cup milk
1/2 cup grated Gruyere
1/4 cup grated Parmesan
1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the Swiss chard. Blanch for 1 minute, until just tender, and drain in a colander. Squeeze out water, chop coarsely, and set aside.
2. Heat the oven to 375F degrees.
3. Heat the olive oil in a large nonstick frying pan over medium heat and add the green onions. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook for about 2 minutes. Add the chopped Swiss chard and stir together. Season with salt and pepper, remove from the heat, and set aside.
4. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt, then stir in the greens and onions. Season with pepper and stir in the cheeses. Transfer filling into the pie shell. Bake for 35 minutes, until firm and beginning to brown on top. Serve warm or at room temperature.
I love this dish because it’s endlessly riffable. Don’t have Swiss chard? Use kale. Don’t have oyster mushrooms? Use straw mushrooms. You get the picture. Eat this on rice or by itself, because it’s really that good.
2 tablespoons sesame oil
1 tablespoon minced garlic
1/2 teaspoon minced bird’s eye chiles or 1 teaspoon minced serrano chiles
6 cups Swiss chard or other leafy greens, stems thinly sliced, leaves sliced into 2-inch pieces
1 1/2 cups oyster mushrooms or other mushrooms like straw, wood ear, or king trumpet, cut into bite-size pieces
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons peeled and julienned ginger
8 ounces medium tofu, cubed
1. In a wok, heat the sesame oil over high heat. Add the garlic and chiles and stir-fry until fragrant. Add the chard, mushrooms, sugar, and soy sauce. Cook, tossing the greens until they are tender. (If you are using heartier greens like kale, add two tablespoons water at a time to help them wilt.) Once the greens are wilted, gently stir in the ginger and tofu and cook for another two minutes.
2. Remove from the heat and serve with rice or on its own.
There are a million ragu recipes out there and I know there’s nothing particularly unique about this one, expect that it is SO. EASY. Internet, if you’re looking for a quick and dirty ragu recipe that is also, you know, delicious, you’ve come to the right place. Listen, I love three-hour pasta sauces as much as the next carb-lover out there, but sometimes you just want something easy.
I’ve made this with hand-rolled pasta but your run-of-the-mill grocery store spaghetti will do just fine here, too.
1 pound spaghetti
2 tablespoons olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
3 bay leaves
1 sprig rosemary
1 pound and 2 ounces ground beef
2 28-ounce cans crushed tomatoes
Parmesan cheese, for grating
1. Heat olive oil in a large saucepan over medium-low heat and add the onion and garlic, cooking slowly for about 10 minutes, until softened and lightly colored. Add the bay leaves, rosemary, ground beef, and tomatoes. Stir well, breaking up the meat with the back of a wooden spoon, and bring to a boil. Turn the heat down and simmer gently for 1 1/2 hours with a lid on the pan. Season with salt and pepper. Remove the bay leaves and rosemary from the pan and discard.
2. About 15 minutes before the ragu is done, cook the spaghetti in a separate pot according to package directions. Drain the spaghetti and stir the pasta into the hot ragu. Serve with a generous amount of grated Parmesan.
This is one of those perfectly versatile dishes that serves as breakfast, brunch, lunch, or even dinner. I mean, it’s crispy potatoes loaded with all the salty-savory fixings, so what’s not to love? Put an egg on it and voila, you have the perfect one-plate meal.
2 1/2 pounds russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 1 tablespoon olive oil
8 ounces hot-smoked salmon or other fish
1/2 cup creme fraiche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion, for serving
1. Preheat oven to 425F degrees. Toss potatoes in a large bowl with 1/4 cup oil. Season generously with salt.
2. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s okay if they overlap as long as they’re even). Roast, undisturbed, until browned and very crisp, about 45 minutes.
3. Heat remaining 1 tablespoon in a large nonstick skillet over medium-high. Crack eggs into pan and fry until set, about 3 minutes.
4. Divide potatoes among plates and top each with an egg, smoked fish, and creme fraiche. Spoon roe over and scatter dill and onion on top.