Tag archives for Eggs
City Kitchen: Good Things Happen When Bread Meets Eggs
This dish — a pita, filled with an herb-packed omelet — is a mash-up worth replicating. NYT > Food Content is copyrighted by the respective owners. Advertisement: Selling your home?…
A Good Appetite: Eggs, Tomatoes and a Quick Trip to Purgatory
For a fast, satisfying meal you can prepare from pantry staples, try this Italian dish made by poaching eggs in a spicy sauce. NYT > Food Content is copyrighted by…
Eggs with Sorrel and Fingerlings: Seasonal Chef Recipe
Sorrel is a unique leafy green. The taste is slightly sour and lemony. Sorrel adds a interesting dimension to your dishes and works particularly well with eggs and cream. To…
Seasonal Chef: Christmas Morning Breakfast with Sorrel and Eggs
We’ve just passed the longest day of darkness, or the shortest day of the year, on December 21st. The Winter Solstice marks for me, always the optimist, the upward journey…
Seasonal Chef: Food Memory, Peppers and Eggs
Food memories, we all have them. They are intertwined with moments of excitement, joy and sometimes sadness. For me food memories are tied to simple dishes, limited ingredients, and a…
T Magazine: At Good Eggs, Breaking for Lunch Is Good Company Policy
At the New York office of the farm-to-door company, a chef whips up seasonal office meals with vegetables to help create a sense of community. Here, she shares a day’s…
T Magazine: Visiting the Source | A Chef in the Field: Duck Eggs
With more fat and cholesterol than a chicken egg — and a larger, lusher yolk —it’s no wonder that a single duck egg makes a plate of simple potato hash feel…
New Jersey Dining | Eggs: New Jersey Henhouses Sell Duck, Goose, Even Ostrich Eggs
Besides chicken eggs, some New Jersey farms offer duck, guinea hen, goose, pheasant, even ostrich eggs fresh from the ; NYT > Dining & Wine Advertisement - Shop Local
How to Cook Everything: Secret Ingredient Gives Scrambled Eggs Mysterious Flavor
A little vermouth finishes off a dish of eggs, browned onions and chicken livers. NYT > Dining & Wine
Hatching Your Own Batch of Eggs
A new chicken-and-egg dilemma has emerged as more people keep their own hens: the question of how to use an enormous backyard bounty. NYT > Dining & Wine