Egg
Your New Egg Sando
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
By Chris Morocco
Eating Breakfast at Your Desk Doesn't Have to Be Sad
And no, we don't just mean a coffee.
By Lauren Joseph
Pesto Pasta Frittata
This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).
By David Tamarkin
Tonnato Deviled Eggs
Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.
By Anna Stockwell
Chilaquiles With Bacon, Eggs, and Cheese
This one-skillet meal is ideal for both chilly evenings and weekend mornings when hot melted cheese and comfort is all you want. Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch.
By Anna Stockwell
Labne Deviled Eggs with Paprika and Ginger
Deviled eggs get way more exciting when you cover the egg whites in a deeply flavorful spice mix and swap out the filling’s usual mayo for yogurt-y labne instead.
By Lior Lev Sercarz
Spiced Eggs with Tzatziki
Here’s your new favorite way to eat scrambled eggs: with turmeric, tzatziki, a big pile of greens, and a very generous serving of good butter. Oh, and a sprinkle of Aleppo-style pepper, too.
By Ochre Bakery, Detroit, MI
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37 Easy Halloween Appetizer & Snack Recipes
From bright orange dips to spicy popcorn and spooky party mixes, these quick snack recipes will make Halloween party planning a breeze.
By Becky Hughes
All The Tools You Actually Need for Perfect Eggs
Whether you like them fried, poached, or scrambled.
By The Editors of Epicurious
Fearless Sous Vide Poached Eggs
Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.
By Tyler Kord
What Every Home Cook Should Know About Cooking Sous Vide
The deeper we dive into sous vide cooking, the more we find out it's not what it seems.
By The Editors of Epicurious
3 Sous Vide Recipes That Are Really, Truly For the Home Cook
Chef Tyler Kord's sous vide recipes are for the home cook that doesn't really care about sous vide.
By Tyler Kord
Fried Egg Bánh Mì
This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.
By Chris Shepherd
Crumb-Covered Poached Eggs
A crunchy crust gives way to the tender egg inside, and the crumbs soak up the velvety yolk.
By Christopher Hirsheimer and Melissa Hamilton
Pitaquiles
Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce gets a Middle Eastern makeover in this saucy tomato and hot pepper dish made with stale pita bread.
By Adeena Sussman
Za'atar + Pita Chips = Breakfast (or Dinner) Bliss
Za'atar makes this eggy Middle Eastern take on chilaquiles fragrant and irresistible.
By Joe Sevier
Roasted Red Pepper Frittata
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.
By Kelly Mariani
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What to Cook This Weekend: June 14-16
The waffles, chicken wings, and killer egg sandwich are for dad. The spicy pork bowl and brownies are for you.
By The Editors of Epicurious