recipes: #hot lunch

  • cherry tomatoes and garlic
    This is a really easy, versatile dish that we cook whenever we have cherry or grape tomatoes on hand. We found this in a Real Simple magazine years ago, and it was described as a sauce that you can spoon over fish or chicken. We have used it as prescribed but have also whipped it up as a quick side or even served it as a tapa with fluffy, buttered pita wedges that we dip into the sauce. Sometimes we even serve is as a cocktail snack. Leftovers can be tossed into an omelet the next day. This recipe has stayed with us through the years. We cooked it for our engagement photos and included this recipe as part of our wedding cookbook. Adapted from a 2007 issue of Real Simple magazine. olive oilgarliccherry tomatoesfresh thymesaltpepper
  • matt's braised chicken with preserved lemons and olives
    We love any opportunity to use preserved lemons in a dish. This recipe came from my old coworker Matt. We’ll often cook this up for guests because it’s relatively easy to make, and it’s impressive enough to serve to company. All of the proportions can be adjusted to taste and availability. Leftovers keep really well and taste even better the next day. basmati riceturmericpaprikacayenne peppercoriander seedsblack peppercinnamonras el hanoutchicken thighsyellow oniongarlicgingerwhite winechicken stocksaffronolivespreserved lemonsolive oilgreek yogurtcilantro
  • momofuku's slow-poached eggs
    These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs