Egg

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Poached eggs are easy…as long as you don't make any of these common mistakes. Here's how to poach like a pro.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Dinner looking a little lackluster? The answer is simple: Just put an egg on it. Here's the best style of egg for every type of sad dinner (looking at you, toast).

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

When you put an egg on eggplant, you get a veg main course.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Got tortillas? Got scrambled eggs? You're halfway to making this easy, weekday breakfast migas recipe.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Your eggs are about to get a major upgrade.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Healthy office lunches have come a long way since the hard-boiled egg. Here are our favorite ways to put an egg on it—from soft-boiled to omelets to, yep, even fried.

Eggs poached in tomato sauce are my ideal weekday breakfast.

We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.