Lentils You Like – The New York Times

One thing I miss from the pre-Covid era is eating out at friends’ homes, which I do in moderation at this point, and only with precautions you can imagine. I love seeing what my friends decide to make, which is a magic that definitely relates to the fact that I’m a professional recipe proposer. Trying their dishes, another pleasure, is something completely different than eating from the menu in a restaurant – although I miss that too.

Last weekend a friend made these cream-baked eggs for lunch, which I wouldn’t have thought, along with a green salad that has a slightly sweet leek dressing. It was simple and cool, and it made me want to change up my musical repertoire. Other friends recently made us a quiche, which I’ve never made, but I totally devoured it. As the editors of Krysten Chambrot once said, “Quiche grammar is low-key.”

It’s not quite the same, but tell me the recipes you cook at dearemily@nytimes.com. I’ll be sharing some of them next week. Here’s what I make, plus the weekday dishes below: birthday cake for my youngest kid (but with pink frosting and a metric ton of sprinkles), whole-grain muffins, bolognese sauce (Marcella Hazan is classic and can’t be beat, though I love this one) Also short), black bean stew, citrus salad, mapo tofu.

Speaking of recommendations: This recipe from Lidey Heuck is something I’ve seen people make on Instagram or endorse in one of the many food and parenting newsletters I’ve read. It is delicious and very similar to dal, but with the addition of Thai elements. It’s also on the longer side for a week’s worth of recipe, but I was able to put a baby to bed while the lentils had cooked away. Or you can make it earlier in the day, then reheat it for dinner.

Ali Slagl’s quick way to braised chicken is comforting but still has a bit of a bite from the chili and brine. I’d eat this with crusty bread or – even better – toast with olive oil she recommends.

Watch this recipe.


Eric Kim bakes these creamy, cheesy gratin on a tray, rather than a baking dish. The expanse of breadcrumbs means a graceful crunch in every bite. I want this for dinner tonight.

Watch this recipe.


This easy Ali Slagle magic comes together quickly with pantry ingredients like canned tomatoes and beans; The eggs are cooked directly in the sauce. Pull a warm, soft corn tortilla through for the perfect bite, or wash it with mashed tortilla chips for a bit of crunch.

Watch this recipe.


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