Times Top 5: The Boastful Egg Demystified

From the NY Times Dining Section 09.10.08

There is so much cooking in today's Times dining section! Let's take a look at some of our favorite pieces. First up - an extremely helpful piece on what all those words and claims on a carton of eggs really mean. But Melissa Clark's tomato tarte Tatin isn't far behind...

  1. The boastful egg
  2. What does organic really mean when it comes to eggs? Or hormone-free? (Not that much it turns out.) Or antibiotic-free? Or free range, or cage-free, or... any of those other labels that get slapped willy-nilly on egg cartons these days. This piece untangles it all.

  3. Caramelized tomato tarte Tatin
  4. Melissa Clark recreates a savory pastry from the Gramercy Tavern in a larger size and gorgeous mosaic for dramatic serving (and eating) this fall.

  5. Moose - it's what's for dinner
  6. Moose is much more than a political punchline in Alaska. It's not just target hunting; it's real food for many Alaskans. We appreciated this thoughtful look at the real role that moose plays in the Alaskan home kitchen.

  7. Eating better on a diet
  8. We also appreciated this much healthier approach to dieting: adding in good things instead of taking out everything.

  9. Hainanese Chicken With Rice
  10. Mark Bittman poaches a chicken and uses both the meat and stock in this classic comfort food.

Last Week's Times Top Five: Marcella Hazan and Late Summer Plum Sauce

(Image: Andrew Scrivani for The New York Times)