Name: Griddled Asparagus, Piperade, Poached Eggs, and Grits
Yield: Serves 4
Ingredients: 2 cups chicken stock; 2 tablespoons unsalted butter; Sea salt; 1/2 cup white corn grits; 1/2 cup heavy cream; 3 tablespoons olive oil; 4 garlic cloves, thinly sliced; 1/2 cup thinly sliced shallots; 1 cup julienned red bell pepper; 2 roma tomatoes, peeled and coarsely chopped; 2 bay leaves; 1 teaspoon ground Espelette pepper; 1 tablespoon sherry vinegar; 1/2 pound asparagus, tough ends removed, spears peeled if thick; 4 Perfectly Poached Eggs

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Photo by Rinne Allen

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.