Cacio e Pepe Slow Scrambled Eggs

Cacio e Pepe Slow Scrambled Eggs with Roast Asparagus and Crisp Prosciutto
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I don’t have a specific memory but I’m willing to bet money that scrambled eggs were one of the first things I learned to make. Well, the first thing using the stove. I’ve been spreading peanut butter on bread for what feels like my whole life. But scrambled eggs were definitely the first form of eggs I ever tackled. And it makes sense, scrambled eggs are easy to make, difficult to mess up, and don’t require fancy spatula work. Keeping the yolks intact while frying an egg still gives me trouble. Scrambled eggs may be easy but they’re hardly a, um, exhilarating dish. So let’s inject a little excitement into the ol’ scramble with these Cacio e Pepe Slow Scrambled Eggs. 

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Ramp Bucatini with Crispy Fried Egg

Ramp Bucatini with Crispy Fried Egg
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Ramps are something special. These petite wild onions are pungent, garlicky, umami bombs. They have a blink-or-you’ll-miss-it season, a lengthy development stage, and are mostly foraged. All of this makes the ramp a rarity in the produce aisle. Perhaps their limited availability is what makes the fervor around these seasonal treats so intense. But I think their versatility, and well-rounded flavor are the true keys to their popularity. They are a rare gem, so in today’s Ramp Bucatini, they are the sole focus. Gently enhanced with butter, olive oil, and a dash of white wine, the ramps carry this recipe. This is a ramp appreciation dish, so let’s dig in!

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Nicoise Quiche

Nicoise Quiche
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Quiche is one of those dishes that’s good anytime. It works as a breakfast. It was made for brunch and/or lunch. And in a pinch, it makes for a really great dinner too. All you need to make it a complete meal is a simple side salad. And all of the work is done upfront. I love making a quiche on the weekend and revisiting it throughout the week. To me, quiche is the ultimate in make-ahead luxury. Today, I’m taking my classic quiche recipe and giving it the nicoise treatment. So naturally, I called it the Nicoise Quiche or Quiche Nicoise, if you want to be French about it. It’s a fully loaded quiche, so much so that my crust nearly runneth over. So dig out your deep-dish pie plate and let’s make this beauty. 

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Guanciale Chickpea Salad with Preserved Lemon Dressing

Guanciale Chickpea Salad with Preserved Lemon Vinaigrette
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This Guanciale Chickpea Salad is a play on an Italian Antipasto Salad. It features crisp gem lettuce, olives, sliced red grapes, pickled shallots, torn fresh mozzarella, and chickpeas tossed in a preserved lemon vinaigrette and topped with seared slabs of guanciale and hard-boiled eggs. This salad may seem a little disjointed and it certainly does have a lot going on. But I think you will find that each forkful makes a certain sense. This dish hits all the notes: salty, sweet, savory, sour, tart, and meaty. No two bites are the same. And while this dish has a lot of moving parts, it is a cinque to make. This salad isn’t a side or a starter, it’s definitely a main course.

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