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Steak and Eggs with Saucy Beans

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A cutting board with sliced steak and charred squeezed limes a pan of sunnysideup eggs and a pot of pinto beans. Beside...
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

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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.
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.
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.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
A slow-simmering, comforting braise delivering healing to both body and soul.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
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.