Danny Kim
“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor
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.
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.
Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
This piquant French sauce comes together in the blender in just five minutes.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
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.
A steak dinner that’s more about the sauce than the meat.