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• The Minimalist: Killing Hunger the Spanish Way

  Matambre, a flank steak stuffed with vegetables, herbs, hard-cooked egg and seasonings, is a contraction of the Spanish words for “kill” and “hunger.” Read More... Posted Sep 26 2008, 01:15 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Eggs, Argentina

• Sorting Through the Claims of the Boastful Egg

  It used to be, an egg was an egg, but now the incredible, edible egg is becoming unintelligible. Read More... Posted Sep 16 2008, 07:59 PM by NYT > Dining & Wine Filed under: Food, Agriculture Department, Agriculture, Labeling and Labels, Organic Food, Eggs, Food and Drug Administration, Sustainable Living, Irradiation of Food

• The Minimalist: 101 20-Minute Dishes for Inspired Picnics

  Picnic foods need not be boring. With a little shopping, a little effort, and 20 minutes or less for assembly, you can easily vary the menu a bit. Read More... Posted Jul 01 2008, 09:54 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Eggs, Desserts, Cheese, Tomatoes, Chicken, Salads, Picnics

• The Minimalist: The Everyday Oyster Any Time of Day

  Legend has it that the Hangtown fry — an omelet-like concoction featuring bacon, eggs and oysters — was invented for a successful gold miner in exchange for a pouch of gold. Read More... Posted Apr 16 2008, 09:35 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Eggs, Oysters

• Shaken and Stirred: Let Rocky Balboa Drink the Yolks

  The Avgolemono is a bewitching lather of gin, applejack, lemon juice and egg whites that derives its rosy color from dashes of grenadine. Read More... Posted Apr 05 2008, 08:35 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Eggs

• Drilling Down: Eggs Wanted, Dyed and Otherwise

  In dollar terms, Christmas trumped Easter as the holiday responsible for the most egg sales in 2007. Read More... Posted Mar 23 2008, 08:34 PM by NYT > Dining & Wine Filed under: Agriculture Department, Holidays and Special Occasions, Easter and Holy Week, Eggs

• Easter Is for Baking, Too

  Easter baking in Switzerland means custard tarts, with rice, lemon and almonds in the filling. In Italy, it’s pies and savory pizza rusticas. Read More... Posted Mar 18 2008, 08:26 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Holidays and Special Occasions, Bakeries and Baked Products, Easter and Holy Week, Eggs, Desserts