Good morning! Today we have for you:
Egg curry, but summery
A friend asked me the other day what sorts of things I’ve been making lately, and I realized I haven’t been doing too much cooking cooking. Not so much baking or simmering, no braising or frying. What I have been doing is a lot of chopping, a lot of toasting (thank you, toaster) and a lot of quick boiling (and thank you, electric kettle). That’s my summer cooking M.O. in a nutshell. So this new Ashley Lonsdale recipe feels as if it was engineered for me. Inspired by Indian egg curry, this dish skips the mayonnaise found in many egg salads for herbs and spices bloomed in olive oil. Cute little cherry tomatoes get star billing here, but I don’t see why you couldn’t sub in wedges or chunks of larger tomatoes if that’s what you have. To take us on home, here’s a fantastic comment from Maria, a reader: “Why is this so good? So simple, keeps well. I just stretched the last bit with some sweet corn and it was delightful. I will be making this on repeat until I can’t look at eggs or tomatoes anymore.” Featured Recipe Cumin Tomato Salad With Jammy EggsThe repeat tracks on my summer playlistYakitori (grilled chicken skewers): Summer is for food on sticks, and these sweet-salty-savory skewers are my favorite way to eat chicken when the weather is warm. If you’re adding chicken livers to the mix — and you’ll want to add chicken livers to the mix — you might find it easier to use two skewers, held parallel, to secure them. That’s a tip I picked up from Melissa Clark, the grillmaster behind this recipe. Borani banjan (Afghan-style eggplant in yogurt): I always have plain yogurt, and — because summer — there’s always an eggplant chilling in the crisper, so this gorgeous and simple recipe from Zainab Shah is a go-to. Do I sometimes add some chickpeas to the spiced tomato sauce in Step 3? You bet I do. Blistered tomato dressing: I saw Alexa Weibel make this Yewande Komolafe banger on her Instagram, so I had to make this Yewande Komolafe banger. This bright, sweet, vinegary, magical concoction is a fantastic way to salvage not-great tomatoes, as well as to make excellent tomatoes sing. And if you’re thinking, Hang on, a vinegary, sweet tomato sauce; isn’t this essentially an elegant ketchup? — you are correct. That’s why I’ve been spooning it onto turkey burgers and eggs and into quick curries for those necessary hits of acidity. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goOne more “delicious summer stuff to eat with toast” option for you: This new dish of zucchini and crispy chickpeas with whipped cottage cheese from Tanya Sichynsky. It’s part of a delightful meal plan built around basil, tomatoes and cottage cheese that she’s put together for us, which you can watch her make right here.
Thanks for reading!
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