Egg
Asparagus and Goat Cheese Frittata
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.
How to Buy the Freshest Eggs Every Time
One of the most simple and essential foods is also, somehow, one of the most complicated to buy. Here's how to navigate the egg section of the grocery store, and how to treat your eggs when you get them home.
Poached Eggs with Mushroom, Tamarillo, and Sage
Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.
Breakfast Tacos with Homemade Chorizo
Anytime you put crispy potatoes in a warm tortilla, it's a win.
How to Turn a Dozen Eggs into 5 Workday Lunches
Hard boiled eggs are your new best friend for protein-packed, easily portable lunches.
Frittata With Fennel-Spiced Pork and Asparagus
Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.
Shakshuka With Red Peppers and Cumin
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring.
Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.
How to Poach Eggs Perfectly, Every Time
A foolproof way to making poached eggs in advance.
Put Your Hollowed Out Easter Eggs to Work
Got extra egg fillings leftover from decorating Easter Eggs? Turn them into something new.
What Your Eggs Have Been Missing
A quick squeeze of juice and a hit of zest go a long way.
Make Your Deviled Eggs Crunchier, Smokier, and Tangier
Because a sprinkle of paprika just doesn't cut it.
Your Easter Brunch Gameplan
Asparagus quiche, smoky-sweet ham, and piles of biscuits
Asparagus and Two-Cheese Quiche With Hash-Brown Crust
Crispy-potato crust > pastry crust. (And it's gluten-free too.)
Get That Eggshell Out of Your Cookie Dough
It's a natural hazard of baking, but the solution is simple.
Decoding the Secret Language of Egg Cartons
Are those eggs really "extra large"? What does an "omega-3" egg have that others don't? Here, we unscramble the jargon.
Put an Egg on It
Chances are, if it's delicious, it'll be even better when topped with an egg.
The Best of Both Worlds: Frambled Eggs
It's really the best of both worlds.
Tofu Yum-Yum Rice Bowl
The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.
Which Nonstick Skillet Do You Need?
Looking for a new nonstick skillet? Let us break down the different types.