Dessert recipes often cause an egg imbalance in the kitchen. Separating eggs for curds, ice cream bases, meringues, or angel food cakes leaves you with an excess of either yolks and whites. The most convenient way to keep them stored for months? In the freezer! More

There are a lot of mysteries surrounding baking that often cause people to become discouraged or, at best, a little confused. Do you really need to use cake flour if a recipe calls for it? Does that butter actually have to be at room temperature? A question I hear often concerns egg size in recipes. More

Yesterday morning I got an email from my friends Katie and Amanda, local farmers out here in the country where we're spending the week. Apparently psyched with the spring weather, their hens were laying eggs to the tune of fifty a day, so I rushed over and collected some, still warm from the henhouse. Breakfast was long past; lunch was done, too. How about eggs for dinner? More

We're totally charmed by how easy and delicious this is—a simple breakfast food turns into a bubbly, cheesy lunch with just two ingredients. It's also a genius way to use up leftover Easter eggs. Want to see how to do it? More

Artichokes, sausage, goat cheese, and sun-dried tomatoes — here's an egg bake for you that will work for breakfast, lunch, or dinner! It's also a great example of my basic formula for egg casserole. These provide my most frequent go-to lunch, a make-ahead staple that uses up little bits of leftovers — in this case, one lone sausage and half a log of goat cheese, plus a few sun-dried tomatoes and the last of a wedge of Parmesan. Read on for the recipe and some thoughts on making a hearty, easy egg bake out of nearly anything you have on hand. More

I find that pie is a personal thing. People are either scared of baking it or embrace it. Some have family recipes they treasure, others rely on cookbooks and online recipes. If you think about it, one of the reasons pie is so special is because you really have to make it by hand, and in that way it encourages sharing and giving. Which is where we find ourselves today. More

You've had eggs boiled, fried, poached, and scrambled ... but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations exist in China, Japan, and Korea, and today I'll share one method for making Korean-style steamed eggs, called gyeran jjim. More

I was all set to write an amazing breakfast post for you this week — it's breakfast week at The Kitchn you know — and then I got the call from the producers of the Martha Stewart show asking me to come make a three-course meal from my book, Good Food to Share. It would be in front of a studio audience with Martha by my side. Gulp.

Humbled, honored, flattered, and just a teensy bit nervous, I thought it best to spend the next few nights making my meal and testing it out on various friends who could provide honest feedback and perform the occasional Martha stand-in. So I prepared the dishes several times, which means I have a fridge full of leftovers: the big fish, green beans with an almond pesto, and even a few stray steamed lemon cakes.

In other words, not exactly typical breakfast fare...
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I love breakfast casseroles (I wrote a whole book about casseroles and my favorite chapter was breakfast!). But I feel that too few offer vegetarian options that are hearty enough to stand up to the bacon and sausage-laden classic breakfast dishes. Vegetarian breakfast casseroles often go extra-light, with fresh green vegetables or a smattering of herbs in the eggs. Well, not this one. This is a hearty vegetarian breakfast casserole with all the rich, deep flavor you'd usually get from meat, but even better. More

Do you like eggs as much as we do? Check out 15 recipes that offer a twist on traditional methods of egg cooking. Which one will you add to your routine? More