Chile-oil fried eggs, smoky lentil stew and more recipes to make this week

By Julia Moskin, The New York Times

This week has been a time to hibernate, braise and simmer, with wild weather across the country in addition to the usual interholiday lull. But next week brings the start of 2023 and, for most, a return to routine. It’s a time for easy food — and recipes that help clear your kitchen and your head. If you stockpiled root vegetables, alliums, herbs, greens and the like for holiday cooking, the recipes below will help you face the future. Cheers!

1. Smoky Lentil Stew With Leeks and Potatoes

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra-virgin olive oil — it really makes a difference.

By David Tanis

Yield: 6 servings

Total time: 1 hour

Ingredients

• 1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
• 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
• Kosher salt and black pepper
• 4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
• 1 teaspoon chopped garlic
• 1 large thyme or rosemary sprig
• 2 tablespoons pimentón dulce or smoked sweet paprika
• 1/8 teaspoon ground cayenne, or to taste
• Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
• 1 cup chopped canned tomato with juice
• 2 tablespoons sherry vinegar
• Chopped parsley (optional)

Preparation

1. Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.

2. Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.

3. Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.

4. Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.

5. Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.

6. Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

2. Chicken and Herb Salad With Nuoc Cham

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

By Yewande Kolomafe

Yield: 4 servings

Total time: 5 minutes

Ingredients

• 2 tablespoons sugar
• 1 garlic clove, minced
• 1 bird’s-eye chile or other small hot chile, minced with seeds
• 1/4 cup fresh lime juice (from 2 limes)
• 3 tablespoons fish sauce
• 3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
• 2 cups thinly sliced red or green cabbage
• 1 small English cucumber, thinly sliced (about 1 1/2 cups)
• 1 medium bell pepper (any color), thinly sliced
• 1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
• 1 loosely packed cup Thai or sweet basil leaves
• 1 loosely packed cup mint leaves
• 1/2 cup crispy fried shallots or onions, store-bought or homemade

Preparation

1. In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

2. Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.

3. Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

3. Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.

By Melissa Clark

Yield: 4 servings

Total time: 1 hour

Ingredients

• 1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
• 5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
• Salt and freshly ground black pepper
• 5 tablespoons extra-virgin olive oil
• 1 cup panko breadcrumbs
• 2 tablespoons grated Parmesan
• 1 fat garlic clove, minced or finely grated
• 1/4 teaspoon red-pepper flakes, plus more for serving
• 6 ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
• 1/4 cup green olives, pitted and rough chopped
• 1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
• 1/3 cup fresh basil, dill or mint, torn

Preparation

1. Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won’t be cooked through yet.)

2. In a small bowl, stir together breadcrumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.

3. Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned breadcrumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

4. Chile-Oil Fried Eggs With Greens and Yogurt

This recipe, adapted from a dish served at MeMe’s Diner in Brooklyn, is a brunch power move. Eggs sit atop wilted greens on a bed of yogurt, all surrounded by seeded chile oil. The fresh yogurt cuts through the chile oil’s heat, and the seed mix adds layers of flavor and crunch. If you’re feeling lazy — it is brunch after all — skip the greens, or use everything spice mix and peanuts, for the seed mix. But don’t skimp on the chile oil: It’s the best part. Scale it up to have extra on hand for future use, or use store-bought if you like. (You’ll need about 1 cup for four servings.) Serve with toast, to sop up the extra oil.

Recipe from MeMe’s Diner

Adapted by Krysten Chambrot

Yield: 4 servings

Total time: 30 minutes, plus cooling

Ingredients

For the chile oil:

• 3 tablespoons red-pepper flakes
• 1 small cinnamon stick
• 1 whole star anise
• 3/4 teaspoon green cardamom pods (about 15 pods), optional
• 1/2 teaspoon whole fennel seeds
• 1/4 teaspoon whole black peppercorns
• 1 cup neutral oil, such as canola or safflower
• 1 garlic clove, peeled and smashed
• 1 (1/4-inch) piece fresh ginger, thinly sliced (optional)

For the seed mix:

• 2 tablespoons black or white sesame seeds (or a mix)
• 2 tablespoons pepitas or sunflower seeds (or a mix)
• 2 tablespoons whole roasted, salted peanuts
• 1 1/2 teaspoons garlic flakes, chopped dried garlic chips or onion flakes

For the sautéed kale:

• 2 tablespoons neutral oil, such as canola, plus more as needed
• 1 large bunch curly kale (about 1/2 pound), stems removed and leaves torn into bite-size pieces
• Kosher salt
• 1 tablespoon apple cider vinegar, champagne vinegar or white vinegar
• 1/2 tablespoon toasted red-pepper flakes (from the bottom of the chile oil)

For the eggs:

• Neutral oil, such as canola
• 4 to 8 eggs

For assembly:

• 1 cup plain Greek yogurt, at room temperature
• Flaky sea salt

Preparation

1. Make the chile oil (or skip to Step 4 if using store-bought chile oil): Add red-pepper flakes to a heatproof container that can balance a fine-mesh sieve and comfortably hold at least 1 cup oil. (A 12- or 16-ounce Mason jar works well.) Set aside. In a medium saucepan over medium heat, toast cinnamon stick, star anise, cardamom (if using), fennel seeds and peppercorns, gently shaking the pan, until fragrant, 2 to 3 minutes.