Browse by Tags

• 60 Minutes and Under
• A Good Appetite
• advice
• Agriculture
• Agriculture and Farming
• Agriculture Department
• Alcoholic Beverages
• Allergies
• animal cruelty
• animal rights
• Animals
• Argentina
• Asparagus
• Bacon
• Bacteria
• Bakeries and Baked Products
• Bars
• Bartenders
• Beets
• Breakfast
• Brunch
• cage-free
• Carrots
• Cheese
• Chicken
• Chickens
• Chinese
• chives
• Cholesterol
• Cipriani
• City Kitchen
• Clark, Melissa
• Cocktails
• Columns
• Cookies
• Cooking
• Cooking and Cookbooks
• Cookware
• Course
• Cruelty to Animals
• Cuisine
• Dairy Products
• Dear FloFab
• DeCoster, Austin J
• Desserts
• Diet and Nutrition
• Dinner
• east village
• Easter and Holy Week
• eggplant
• Etiquette
• Eva Chang
• Factory Farming
• Farmers
• farming
• Fish and Other Marine Life
• florentine eggs benedict
• Food
• Food and Drug Administration
• Food Contamination and Poisoning
• France
• frittata
• Garlic
• Goffle Road Poultry Farm (Wyckoff, NJ)
• Griggstown Quail Farm and Market (Princeton, NJ)
• Harbin Restaurant
• Herbs
• Holidays and Special Occasions
• home cooking
• Humane Society of the United States
• Leeks
• lunch
• Main Course
• Meals
• Meat
• Medicine and Health
• Passover
• Pasta
• Peppers
• Recalls and Bans of Products
• Recipes
• Regulation and Deregulation of Industry
• Restaurants
• Roaming Acres Farm (Hardyston, NJ)
• sage
• Salad Dressings
• Salads
• Salmonella (Bacteria)
• Salt
• Sandwiches
• Sausages
• service
• Soups
• The Temporary Vegetarian
• Tomatoes
• Trout
• Vegetables
• vegetarian
• Wright County Egg
• Zucchini

• A Good Appetite: Shakshuka, a Rich Egg Dish That Satisfies

  Eaten around the clock during Passover, this dish combining eggs, tomatoes and other ingredients is a great fit for brunch at any time of year. Read More... Posted May 03 2013, 04:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs, Passover

• Shakshuka, a Traditional Baked Egg Dish

  Melissa Clark shows how to make a classic Middle Eastern dish featuring a spicy tomato sauce with eggs baked on top. Read More... Posted May 03 2013, 04:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Eggs, Tomatoes, Middle East, Clark, Melissa

• 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 nest. Read More... Posted Apr 26 2013, 06:53 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs, New Jersey, Tier Haus Farms (Wantage, NJ), Goffle Road Poultry Farm (Wyckoff, NJ), Roaming Acres Farm (Hardyston, NJ), Griggstown Quail Farm and Market (Princeton, NJ)

• City Kitchen: The Fragrant, Trendy Ramp Makes a Delightful Addition to Dishes

  The fragrant ramp, a trendy food of late, makes a delightful addition to a wide range of dishes. A favorite combination is ramps and eggs. Read More... Posted Apr 26 2013, 01:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs

• Ramp, Meet Egg

  The spring ramp makes for a garlicky, delicious accompaniment to eggs. Read More... Posted Apr 26 2013, 01:34 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs

• Eggs, Too, May Provoke Bacteria to Raise Heart Risk

  Investigators who found that eating meat can increase heart disease risk because of the actions of intestinal bacteria now say the same thing happens with lecithin, abundant in egg yolks. Read More... Posted Apr 24 2013, 05:01 PM by NYT > Dining & Wine Filed under: Medicine and Health, Eggs, Heart, New England Journal of Medicine, Hazen, Stanley

• Recipes for Health: Iranian Herb and Walnut Frittata — Recipes for Health

  A classic Persian herb frittata with yogurt and walnuts. Read More... Posted Apr 08 2013, 03:21 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Eggs, Diet and Nutrition

• 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. Read More... Posted Dec 24 2012, 10:34 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs

• A Good Appetite: Don’t Worry, Guys, It’s O.K. to Eat This - A Good Appetite

  Despite the obvious similarities in ingredients, bacon-and-egg pie is not at all the same thing as quiche Lorraine. Read More... Posted Dec 21 2012, 05:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs, Pies, Bacon

• Worries About Lead for New York’s Garden-Fresh Eggs

  A study suggests eggs from neighborhood gardens show elevated levels of lead, but whether the amounts are alarming is not clear. Read More... Posted Oct 08 2012, 11:40 AM by NYT > Dining & Wine Filed under: New York City, Eggs, Hazardous and Toxic Substances, Lead, Agriculture and Farming

• Recipes for Health: A Dynamic Duo: Beets and Beet Greens — Recipes for Health

  Fresh beets can be had for a few more months, but the time for making the most of their delicious and versatile greens is running out. Today: a beet greens frittata. Read More... Posted Sep 24 2012, 11:40 AM by NYT > Dining & Wine Filed under: Recipes, Eggs, Diet and Nutrition, Beets

• The Perfectly Fried Egg

  José Andrés demonstrates his method for cooking an egg in the kitchen of the International Culinary Center in Manhattan. Read More... Posted Sep 10 2012, 02:03 PM by NYT > Dining & Wine Filed under: Eggs

• Recipe: Whole Fish Baked in Salt Crust From Île de Ré — Recipe

  A recipe for croûte de sel de Île de Ré. Read More... Posted Aug 27 2012, 04:46 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Eggs, Vegetables, Salt

• Recipe: Croûte de Sel de l’Île de Ré: Recipe

  A recipe for croûte de sel de l’Île de Ré. Read More... Posted Aug 27 2012, 03:04 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Eggs, Vegetables, Salt

• Diner’s Journal Blog: What Should I Do With Extra Egg Yolks?

  When a recipe calls for more egg whites than yolks, don't just throw away the surplus. Read More... Posted Aug 13 2012, 12:17 PM by NYT > Dining & Wine Filed under: Eggs, Cooking, home cooking, A Good Appetite