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NYT Cooking: The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.

NYT Cooking: The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.

The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all But then you bite in There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise

Kimchi Omelet With Sriracha Syrup

The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all But then you bite in There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is bro...

Rigatoni and Cauliflower al Forno

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is bro...

Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry

Mushroom Omelet With Chives

Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry

Baked French Eggs

Baked French Eggs

Skip frying and make these Baked French Eggs. They're prepared in a muffin tin making it possible to make up to one dozen eggs at a time.

NYT Cooking: Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.

Egg-in-a-Hole

NYT Cooking: Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.

[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science...

Asparagus and Ramp Soup With Yogurt

[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science...

NYT Cooking: It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays.<br/><br/>Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.

Baked Egg With Prosciutto and Tomato

NYT Cooking: It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays.<br/><br/>Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce. @cookingjar

Eggs in Hell (Shakshuka)

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce. @cookingjar

NYT Cooking: This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.

Spicy Roasted Shrimp and Broccoli Rabe

NYT Cooking: This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.

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