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New York Times

I Can't — and Won't — Stop Making These Recipes

Hi, everyone! Mia here, filling in for Emily. Always a pleasure. I tried to come up with a fun theme for this newsletter — recipes that use only one pan, recipes that put a dent in your canned bean stockpile, hot honey recipes. But that just led me to thinking about the recipes that, well, I can't stop thinking about. The recipes on repeat in my brain and on my table. So that's what we have today! Below are five dishes that I can't — and won't — stop making. They come together quickly and easily, of course, and take advantage of the wonderful produce that's swinging into season. And since I've made them all multiple times, I've shared different tweaks and substitutions I've made in case they're helpful (or, I hope, inspiring). Oh boy. I have made these so many times since we published the recipe — Alexa Weibel's ode to the Taco Bell Crunchwrap Supreme — and each time I tailor them to what I have on hand. Some combinations: canned pinto beans, leftover rice and avocado; scrambled eggs, sliced tomatoes and pickled jalapeños (this is called a 'brunchwrap'); taco-seasoned ground chicken, shredded Cheddar and crushed Corn Nuts. Get yourself some tostadas and the biggest flour tortillas you can find, and go wild. View this recipe. Want all of The Times? Subscribe.