Are quail eggs available in your grocery stores? Here in the Bay Area, they're pretty easy to find in many larger stores and especially in Asian markets. They often come in a clear, hard plastic package that protects the eggs from damage and shows off their pretty speckled shells. Do you cook with quail eggs? What are some of your favorite recipes? More

Easter is just around the corner; have you started thinking about your Easter bread or spring lamb yet? Well, this recipe for Golden Chocolate Easter Eggs certainly woke us up to spring. This dazzling treat was created by Francisco Migoya , an instructor in baking and Pastry Arts at The Culinary Institute of America New York. See how he does it, below...
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There was a time—eight, ten years ago—when eggs were "scrubbed from the standard American breakfast" due to cholesterol concerns, according to a recent article in The New York Times, but those days are over. Eggs are back, but they're not coming to you by way of a poultry farm conveyer belt; they're coming from a backyard, a rooftop, maybe even your own living room. More

3 Square Meals (+ Dessert) is one of my favorite themes at The Kitchn, but I am equally excited about this next month that's guaranteed to be packed with tips and recipes for warm weather entertaining. This week we are focusing on appetizers, but there's Easter to look forward to, as well. I figure I'd pack a double whammy: quiche is the quintessential spring dish, whether served as a nibble before the main event or as the shining star of a casual brunch. More

Dip dyeing is definitely trending. We've seen the technique applied to baskets, candles, flower pots, utensils, and textiles, so why not Easter eggs, too? These modern, neon-colored eggs would make a very pretty centerpiece display for your Easter Sunday dinner. More

Easter is around the corner, so I wanted to revisit these surprise eggs I made a couple years ago. I used them as placecards for an Easter lunch. These were inspired by Megan of not martha, and they are real eggs, hollowed out and stuffed with treats. The truly surprising thing, though, is that they were actually really, really easy. More

If you haven't had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired, but quiche is an especially good dish for a big Easter brunch or other spring-time gathering. You make it the day ahead, slice it just before serving, and then pass out the plates. This fool-proof recipe has yet to disappoint. More

With Easter around the corner and spring just arrived, there's probably a plethora of eggs in your near future. Maybe you're dyeing them or just making a batch of deviled eggs for a potluck. But one thing is for sure — boiling them in water, that's so last year. More

My baking instructor in culinary school described pastry cream as "the most outrageously decadent pudding you will ever eat." And she's totally right. While I could certainly eat it by the spoonful, pastry cream is really intended as a filling for things like cream puffs, éclairs, and Boston Cream Cupcakes. Here's how to make it at home. More

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