Cheesy Grits With Scallions and Jammy Eggs
Ted Cavanaugh
File under: Breakfast for Dinner.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
Beer cheese dip meets mac and cheese.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.