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“The Incredible, Edible Egg” — as the old advertisement used to say. I found several different recipes I want to try from this article. My favorites include Shakshuka Focaccia, Bacon & Egg Ramen. Savory Ris-Oat-to with Poached Egg by Ali Conklin, and Sheet Pan Eggs by Ali Slagle. To be honest, I’m still reading my way through all the recipes and I might find even more I like. — Douglas
In culinary school my cooking instructors touted the importance of eggs: The traditional chef’s toque is rumored to have 100 folds, one fold to represent the hundred ways to prepare an egg. We’d be forewarned that sometimes the skills test given during line cook interviews would simply be to cook an egg.
Regardless of technique and form, it’s undeniable that eggs are an indispensable ingredient, well suited for any time of the day. Here are 29 of our favorite ways to use them:
I have learned most — if not all – all my best cooking tricks from watching others, whether that is television chefs on the Food Network or Maria Gaetana in Agira — looking over her shoulder while she fried up cotoletta vittelo (Veal Cutlets) for pranza while all the other uomini (men) stood outside on the balcony smoking.
So, as a reinforcement of learning by watching, here are 10 great ideas you can apply in your kitchen — hopefully to great success! — Douglas
In the same way that I’m in awe of friends who have learned new languages by “immersion”—but how do you start, I’ve wondered? And what keeps you from just, you know, staying silent for all of eternity?—I am also confounded by older, wiser, better cooks who tell me that I’ll learn to cook by, well, cooking.
But how? It never seemed to add up. I’ve held a brain in biology class, and it really isn’t very much like a sponge.
And yet, when I think back to how I cooked five years ago, and think about the knowledge that I seem to have osmosed, I’m shocked to realize that just the act of cooking is also an act of learning. Nearly every recipe—even those not billed as life-changing—has a valuable tidbit or takeaway that can be applied to other future recipes.
Strawberries, Rhubarb, biscuits and cream. Not much more to say about this except YUM! — Douglas
I swear… as soon as we wind our clocks forward and tack that extra hour of daylight to our evenings, I’m sure it’s summer. I’m sure it’s time for a new pair of (now age appropriate) jean shorts, time for pink wine and pink sunsets, time for me to start chasing the sound of summer waves crashing on summer beaches.
Time, really… for me to hold my horses.
Because spring. Because there’s this easing into summer that usually involves lots of spring rain and surprisingly crisp days and just blooming flowers. In these gloriously crisp and blooming days we get welcome early strawberries and right-on-time rhubarb. It’s only natural that we combine the two in some sort of pie iteration.
Yes, yes and yes. Bon Appetit hits the nail on the head with this recipe. I would probably skip the jalapeños, but otherwise, bring on the breakfast. — Douglas
I revisited these cookies a couple of times over the holiday season — once for my annual cookie party and then as something to share when visiting friends. In both cases — and almost universally — these cookies are a great hit with nearly everyone. In fact, the have become one of my favorite cookies — if not THE favorite — of anything else I make.
Even better, they are nearly foolproof to make. Some other recipes — like most baking — can be a bit fussy, but I have made these in my big KitchenAid mixer, with a hand mixer and even mixed them by hand with a wooden spoon.
2) Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and molasses. In a separate bowl combine flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to creamed mixture and mix well.
3) Roll into 1-1/2-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes or until puffy, lightly browned and cracks appear. Remove to wire racks to cool. Yield: 2-1/2 dozen.
