Scrambled eggs as smooth and creamy as a well-crafted custard are easy to produce if you do it the French way—using room temperature eggs cooked very slowly over low heat.
Dried New Mexico chilies, available in the produce section of most supermarkets, add richness and mild heat to this hearty combination of fresh tomatoes and late summer vegetables. Spoon over barley pilaf and accompany with quesadillas. The stew can be made up to two days ahead, covered and refrigerated; add garnishes just before serving.
In this recipe, chayote, which tastes like a cross between cucumber and zucchini, is shredded with potatoes and blended into skillet vegetable cakes. These cakes make an easy dinner that looks impressive but doesn’t require much time. Once cooked, they should be eaten right away.
