We've all faced ingredient conundrums and last-minute shortages in the kitchen. Oh no! Out of eggs! No crème fraîche! Need a buttermilk substitute! Thankfully, there are a few tried-and-true substitutions you can turn to in a pinch. These can also be helpful if you're trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example). This guide will help get you started. More

My favorite I'm-dining-alone-at-home-tonight meal is a classic dish that's quick, thrifty and elegant. The basic setup is simple: A cheese omelet with some buttered toast and a glass of dry Alsatian chablis. If I'm feeling like I need some vegetables, I might add a few spears of roasted broccoli or asparagus (if it's in season) or a sliced tomato sprinkled with chives and a few drops of balsamic. Served on a pretty plate and perhaps taken out to the garden if the weather permits, this meal nourishes, refreshes and delights on many levels. More

Q: I sometimes use an immersion stick blender to mix eggs. Is it possible to overbeat eggs? Will it make them tougher? Does it make a difference if they're being used for a baking project or just scrambled for breakfast?

Sent by Sherri More

Last week we received a bunch of cute little eight-ball zucchini from our CSA. We thought of stuffing the round squashes with grains or vegetables, but then we remembered how much we love eggs baked inside pattypan squash and the following dish was born. More

Nothing turns a plate of not-quite-filling-enough vegetables, grains or salad into a meal like an egg. While we're big fans of using a fried or poached egg to top off a dish, hard-boiled eggs are a more portable option for packed lunches and quicker too, if you boil a batch of eggs ahead of time and keep them stored in the refrigerator. Egg salad is a start, but there are many more ways to enjoy simple, no-fuss meals with hard-cooked eggs. More

Grilling is synonymous with evening meals or weekend cookouts, but mornings shouldn't be completely left out this summer. Breaking out the grill for breakfast can result in toasty breads, breakfast pizzas boasting runny eggs, and homemade sausage. More

We often talk about pasture-raised chickens and eggs here at The Kitchn, so I thought I would share this wonderful short film that helps to explain what the term 'pastured' really means and why it is important. More

Writing a how-to on making scrambled eggs feels like taking my virtual life in my hands. Everyone makes scrambled eggs differently; everyone has strong feelings about them. And some of you will inevitably say that this is elementary! Everyone already knows how to do this! Well, you know what? I just wanted to make scrambled eggs. And personally? I like them creamy, luscious, and custard-like. Here is how I do it. More

I developed this recipe specifically for those times when I'm dining solo. It's not that it can't be expanded to feed two or more, but I like the fact that it is my special, alone-time treat. It is truly one of my favorite meals: good, basic, hearty eating that fills me up and makes me ready for whatever life is throwing my way. It's suitable for breakfast, lunch, or dinner. I am very happy to share it with you today. More

Frittatas have saved me on more hungry weeknights than I care to count. As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes. Let me tell you, there is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving. More