You're either an egg yolk person or you're not. If you're the latter, drippy egg yolks are confusing and repulsive; this recipe is not for you. If you're among the former, welcome! You have come to a place where egg yolk oozes over garlicky kale, crispy bacon and a toasty bun, pooling on the plate for extra dipping as you eat. Ready to start your day right? More

I am a self-professed granola bar fiend. Maybe it's an ingrained snacking habit from the countless bars eaten in the back seat of the car before ballet practice all through grade school. Or maybe it's the fact that I tend to get hangry if I go too long between meals. Either way, I nearly always have a granola bar or two close at hand. Making my own from the assortment of oats, nuts, and dried fruits that are always in my cupboard was a natural next step. More

Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that's not a problem. Set them up the night before and you'll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here's how I prep my oatmeal the night before. More

In case you haven't noticed, it's Egg Week here at The Kitchn. There are plenty of egg projects I'd love to share with you — scrambling an ostrich egg, making my beloved rye sours with leftover egg whites — but instead I want to talk about the perfection of an egg.

I'll take eggs in most forms, but to me it's a soft boiled egg — six minutes — that makes the best breakfast. My perfect egg has no runny whites and a yolk that is on the brink of setting, but hasn't yet. A pinch of flakey sea salt, a few cranks of the pepper mill, a small silver spoon, and a chipped porcelain egg cup. That's all I need. More

Do you have a thing for egg salad? Golden, creamy, soft and crunchy egg salad? Me too. There's just one problem: To me, the process of making egg salad sounds daunting. Boil eggs, peel them, make a salad — and all before lunch? Call me lazy, but I just don't have hard-boiled eggs in my weekly routine. I felt there must be an easier way to enjoy egg salad — something quicker, more spur-of-the-moment. Lucky for me, there is. More

There is a particular bottled salsa on every table in Costa Rica. It's called Lizano and the first time you taste it you have to stop and think a minute. Do I like it or not? Sure, it tastes like a mass-produced bottled sauce but somehow it's also really pleasant in a sweet, smoky, tangy way — like A1 meets tamarind paste — and then you're addicted and you look at the label, and if you understand Spanish, as I do, you find that it's loaded with fun stuff like like sodium benzoate and MSG.

You're already hooked, so you continue eating it on your vacation knowing that soon you'll be home and can swear off the stuff, conveniently no longer within arms' reach of a bottle. You eat it because it's perpetually in front of you and is a perfect match for the day-in-day-out Gallo Pinto, literally "spotted rooster" or rice and beans in Costa Rica.

You hate Lizano and love it all at once, and when you get back home you can think of little else. More

Earlier this week we tipped you off to what Slate calls the "ideal ingredient to complement watermelon" — feta. It's true: the salty creaminess of good feta turns watermelon from a simple treat into something dressed for a dinner party. It's still very simple — here's how I like to make my own watermelon and feta salad. More

Dried lentils are a year-round staple in our pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals. Worried about mushy lentils? We have a trick for that, too. More

It's always tempting to eat pesto by the spoonful. It's so very fresh and so very green. And those flavors of basil, pine nut, parmesan, garlic, and olive oil just play so very nicely together. Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get. More

Green curry with coconut milk is one of my favorite Thai dishes. It's sweet, rich, and spicy, a great dish for those of us who believe that hot and spicy food is a great way to cool off in the summertime! Making curry from scratch used to seem a daunting prospect for a weeknight supper, but a Thai friend gave me this easy recipe for restaurant-style green curry that only calls for a handful of ingredients. This is a dish you can put on the table in just about half an hour, thanks to a good brand of green curry paste, and it turns out a silky smooth coconut curry sauce with tender chicken, green zucchini, and glowing heat. More