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• A Good Appetite: Fish and Eggs: It’s What’s for Breakfast

  Baked eggs with flounder fillets make a delicious breakfast and the dish is interesting enough to even break out for dinner. Read More... Posted Jan 06 2009, 04:43 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Eggs, Fish and Other Marine Life

• The Minimalist: Sweet and Pretty, and Lighter Than Air

  If you bake at this time of year, it’s almost impossible not to have a surfeit of egg whites. When you do, think meringues. Read More... Posted Dec 16 2008, 04:03 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Eggs, Cookies

• 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

• 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

• 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