This famous egg salad sandwich comes from Konbi, the tiny Los Angeles cafe run by the co-chefs Akira Akuto and Nick Montgomery. It’s not always the case that sensational, Instagram-famous dishes are carefully calibrated to taste so good, but this one breaks the mold: It’s as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it at home, be careful not to undercook the eggs or you’ll cross that fine line between jammy and runny. At the heart of the sandwich is a perfect hard-boiled egg, and we suggest cooking a couple extra in case they break or you have trouble peeling them. Extra eggs, still warm, with a touch of salt and pepper, make for a great snack while you’re assembling. —Tejal Rao
Ice cubes, for ice baths
1 scallion, very thinly sliced
1 tablespoon Kewpie mayonnaise, plus more for spreading on bread
1 tablespoon crème fraîche
1 ½ teaspoons rice wine vinegar
1 ½ teaspoons Dijon mustard, plus more for spreading on bread
12 large eggs
Flaky sea salt, such as Maldon
8 slices milk bread, brioche or white sandwich bread
Fill a large pot with water, leaving a few inches of space at the top, and bring to a boil over high. Prepare 2 ice baths in 2 medium bowls.
Meanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, crème fraîche, vinegar and mustard. Season to taste with kosher salt.
Once the water reaches a boil, gently drop in all 12 eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer, 8 minutes. Transfer 6 soft-boiled eggs to one ice bath. Continue to cook the remaining 6 eggs until hard-boiled, another 6 minutes, then transfer them to the second ice bath. Let sit, 5 minutes. Crack all cooked egg shells by gently hitting them all over with the back of a spoon.
Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into 1/4-inch pieces. Gently fold the chopped eggs into the egg salad dressing using a rubber spatula. Season to taste with kosher salt.
Working directly in the second bowl, carefully peel the soft-boiled eggs. Transfer the peeled eggs to the cutting board and slice them in half lengthwise. The yolks should be creamy but not runny. If the yolks are runny, make another batch of soft-boiled eggs. (You’ll only need 1 soft-boiled egg per sandwich, so snack on any extra or imperfectly peeled pieces with some flaky sea salt, if desired.)
Slather mustard on 1 side of 4 bread slices and mayonnaise on 1 side of the remaining 4 bread slices. Sprinkle flaky sea salt on the halved soft-boiled eggs. Arrange 2 halves down the center of each slice of mustard-slathered bread, laying them yolk side down, and positioning them so the narrower tips point outward toward the crust of the bread and the wider, rounder portions (with the yolks) are in the middle of the bread. Place both halves close enough so that they touch in the center of the bread.
Divide the egg salad among the sandwiches, gently plopping 1/2-cup scoops of egg salad on top of each pair of soft-boiled eggs on each of the 4 bread slices. Using an offset spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered.
Top with the remaining slices of bread, mayonnaise side down. Using a serrated knife, carefully slice the crusts off on the left and the right sides of each sandwich. (These should be the 2 sides that are parallel to the soft-boiled eggs.)
Rotate each sandwich 90 degrees and cut each sandwich into thirds, cutting parallel to the crust sides of the sandwiches, creating a beautiful exposed cross section. Serve immediately or refrigerate up to 24 hours.
1 pound cleaned medium shrimp, chopped into 1/2-inch pieces
1 cup thawed frozen peas
2 tablespoons capers, plus 2 tablespoons caper brine
3 tablespoons lemon juice
2 tablespoons chopped parsley, plus more for garnish
Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
Divide pasta in bowls and garnish with more parsley.
3 cups of hot vegetable, seafood or chicken stock (or water)
salt and pepper to taste
4 Tbsp. unsalted butter (optional but tastes great)
Place a medium sized pot on your stovetop, medium heat. Add the onions, garlic and sweat for 5-6 minutes or until translucent. Now add half the parsley, tomato paste and stir in and cook for another couple of minutes.
Add the tomato sauce, paprika, bay leaf and stir in. Add the wine and rice and stir in, simmer for a couple of minutes.
Add the rice, stir in then add the seafood medley and stock and bring up to a boil. Season with some salt and pepper and once boiling, cover and reduce to medium/low.
Simmer, stir bottom occasionally while covered for about 20 minutes. There should be some liquid remaining and the rice should be cooked. If not cover and check in 5 minute intervals.
Adjust seasoning with salt and pepper, add butter and remaining parsley, stir in. Spoon into portions or platter and serve.
Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they’re typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from “The Irish Cookbook” by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.
FOR THE PICKLED RED ONIONS:
½ small red onion
¼ cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
FOR THE BOXTY:
Fine sea salt and black pepper
2 pounds all-purpose potatoes, preferably Rooster or Yukon gold
1 cup buttermilk
1 ½ cups all-purpose flour, sifted
1 teaspoon baking powder
4 to 6 tablespoons unsalted butter, as needed
Smoked salmon and sour cream, for serving (optional)
Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
Add the flour and baking powder and stir until thoroughly combined.
In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
1 (1 1/2-pound) skin-on or skinless salmon fillet
12 fresh cilantro sprigs
2 tablespoons pure maple syrup
2 tablespoons whole-grain Dijon mustard
1 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
Remove salmon from the refrigerator. Heat oven to 325 degrees.
Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.