Since I was a child, have I loved to bake. As I have written often, I loved my grandmother's kitchen and its smells, the old yellow Chambers range and just being with her. The best part? She loved ...

NEW YORK • Philosophers may ponder the chicken-egg question. But for cooks, a far more pressing concern is the yolk-white question. Which comes first depends on whom you ask. For Danny Meyer, the ...

The French classic asparagus mimosa, which shows off the spring bounty, combines lightly cooked spears with a zippy vinaigrette, garnished with finely chopped hard-cooked eggs. Instead of a ...

These ravioli are deceptively simple to make using prepared wonton or egg-roll wrappers. However, if you’re feeling ambitious, you can whip up your own pasta dough and roll out circles to encase the ...

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 2 minutes. Stir in the green pepper, ...

Eggs from chickens raised locally need to be treated well. Of course you can mix them into pancake batters and cookie doughs, but it's better to show off their golden yolks by frying the eggs quickly ...

Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. Separated egg yolks can be kept in an airtight container in ...