When I was growing up, fried egg sandwiches were one of my mother’s specialties, and we often had them for lunch on weekends. The sandwiches were made in her New Mexico cooking style: The eggs were turned once and fried until the whites were crisp around the edges and the yolks were well set. Then they were transferred to slices of white bread that had been slathered with mayonnaise, and a lettuce leaf was slipped between the egg and the bread. Here’s my contemporary version of that homey sandwich. Its siren call of melted, oozing cheese and added bonus of sausage bits turn my mom’s simpler lunchtime sandwich into a mini-meal on bread. In keeping with the pizza theme, I call for sweet Italian or Tuscan sausage. But American Breakfast Sausage (page 10) or Spicy Garlic Sausage (page 48) would also do nicely.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.