Toast with Green Garlic Confit and Poached Eggs
Ted Cavanaugh
Three ingredients but infinite possibilities. Keep this mellow garlic condiment on hand and add a spoonful to soups, sandwiches, or pretty much anything.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
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.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
This stunner of an appetizer comes together with boquerones and a few pantry staples.