I Can’t Stop Making This Dish

We have a new favorite recipe in the rotation at our house: Eric Kim’s version of gyeran bap, a dish he paid homage to in his column in The New York Times Magazine a few weeks ago. Several cultures have a dish like this, a soul-satisfying combination of fried egg and rice, topped as you like. I’ve made variations on egg rice many times, but I especially love Eric’s method of allowing the butter to brown, and his addition of soy sauce to the pan (which makes for, as he describes them, “buttery soy sauce drippings”). We eat this for lunch, though it’s just as good for breakfast, dinner or snacking.

That recipe is below, as well as one from Yewande Komolafe, whose new column for The Times made its debut this week! It’s a gorgeous exploration of food, home and identity, and it comes with a recipe for roasted carrots with yaji spice relish. As always, I hope you’ll read and cook. And, of course, I hope you’ll tell me what you think about the recipes below and what you’re making lately. I’m dearemily@nytimes.com, and it’s good to hear from you.

Eric Kim’s recipe for the Korean dish gyeran bap is written for one person, but you can scale it up in a larger skillet to serve more, so that everyone can revel in the delectable comforts of soy sauce-flavored eggs and rice, the runny yolks dressing the grains in gold. You could use leftover rice, too, to make this a nearly instant meal.

Here’s one reason I love Kay Chun’s recipes: This chicken dinner, inspired by the flavor profile of porchetta (the fennel-scented Italian pork roast), has you use canned artichokes, a pantry staple that is usually relegated to salads but is remarkably good roasted. And another reason: Her suggestion that you chop up the leftovers — artichokes, fennel and all — and toss them with mayo for chicken salad is both unexpected and delicious.

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I’m a fan of roasted mushrooms, of the way their flavors concentrate and their edges crisp in the oven. In this recipe, Yewande Komolafe tosses them with the fresh herbs and enlivening hot-and-sour dressing of larb, the great salad that’s popular in Thailand and that is traditionally made with meat.

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Stay with me here. My husband made these Melissa Clark meatballs, which use a plant-based meat substitute, for dinner on Monday with spaghetti and jarred marinara sauce. (Since we’re not vegan, we served them with Parm and used an egg to bind the mixture, so the meatballs would hold their shape well.) The meatballs were really good — satisfyingly savory, and chewy, too. We’ll do this again. And J. Kenji López-Alt wrote a great column on cooking with plant-based meat, if you want to know more.

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