Ted Cavanaugh
File under: Breakfast for Dinner.
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.
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.
Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
Beer cheese dip meets mac and cheese.
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.