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Restaurants
I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day.
Elyse Inamine
Culture
See how bloggers served up Thomas Keller's poached egg
Joanna Sciarrino
Cooking
It's time to start whisking cream cheese into your scrambled eggs.
Wylie Dufresne, as told to Emma Wartzman
techniques
There's a better way to cook your morning eggs—and it couldn't be simpler.
Christina Chaey
Cooking
This savory, bacony bread pudding has a shot of green. That makes it healthy, right?
Bon Appétit
Cooking
You fancy, huh?
Danielle Walsh
A healthier take on the classic Eggplant Parmesan, using halved roasted eggplant.
Danielle Walsh
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Joanna Sciarrino
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Restaurants
From a Thai cafe in Berkeley to a Cuban-Filipino diner in Chicago, these are the 14 best new breakfast spots in the US.
Bon Appétit Staff & Contributors
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Cooking
Like samosa puffs and banana pudding cheesecake bars.
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, the BA Bake Club is back with a brand new cake recipe. Plus, a baking icon makes a special guest appearance.
Cooking
From Gourmet, this recipe has been a reader favorite for decades.
Nina Moskowitz
Restaurants
The indulgent brunch dish at All Together Now proves it.
Adam Rapoport
Culture
Maria Helm Sinskey
Cooking
Two breakfast cravings, one circular thing.
Sasha Levine
techniques
Leave the bird in the coop
Carla Lalli Music
Cooking
When it comes to weekend brunch, remember these three words: Keep it simple.
Claire Saffitz
Cooking
You can have your mayo and keep your mustard—butter is my weapon of choice.
Carla Lalli Music
Culture
This week in food news.
Carey Polis
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Culture
Our staff traveled and ate, ate and traveled, and these were the best foods they had in 2015.
Elyssa Goldberg
We like to eat our springtime ramps on toast and eggs.
Rochelle Bilow