Egg

The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)

When it comes to weekend brunch, remember these three words: Keep it simple.

Indian food isn't all Chicken Tikka! Try these scrambled, stewed, and deep-fried egg dishes—then never look back.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

This Dutch baby is great for breakfast, lunch—or really any time.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Unlike pasta, the dried stuff is not gonna cut it.

A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Forget those sad scoops of neon-yellow mush; this egg salad's fancy enough for company.

4 ways to steam eggs for a more tender egg white and creamier yolk—or for full-on custard.

Pickling your eggs with beets turns the whites a brilliant shade of pink. They taste pretty fantastic too.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

There's a better way to cook your morning eggs—and it couldn't be simpler.

Nothing says "instant party" like these infinitely customizable (and very easy) deviled eggs.

Consider these essential techniques free cooking school.

Master these how to poach an egg 3 different ways: for one, Australian style, and for a crowd.