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    Oct 2, 2012 |Story| Chicago Tribune

  1. Discovering the old way

    It started out an ordinary enough morning. I was on vacation in London with girlfriends, and we'd planned our day around where we wanted to eat. For breakfast we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always do when I go out for breakfast: I scanned the menu for eggs.
    It started out an ordinary enough morning. I was on vacation in London with girlfriends, and we'd planned our day around where we wanted to eat. For breakfast we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always...

    Tags: Onions, Foods and Beverages, Pizzas, Butter, Salads

    2. Sep 8, 2012 |Story| Los Angeles Times

  2. A fresh take on the frittata: Master Class

    It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always do when I go out for breakfast: I scanned the menu for eggs. When I saw a frittata, I ordered it, having no idea that it was going to be nothing short of life-altering. Life-altering in terms of my egg-making and egg-eating life, anyway.
    It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'...

    Tags: Foods and Beverages, Omelets, Lifestyle and Leisure, Ruth Reichl, Italy

    3. Aug 18, 2012 |Story| Los Angeles Times

  3. The California Cook: Zucchini is a versatile star of summer

    Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas.
    Los Angeles Times
    Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you...

    Tags: Onions, Foods and Beverages, Mustard, Salads, Garlic

    4. Jun 22, 2012 |Story| Los Angeles Times

  4. Counter Intelligence: Lazy Ox Canteen in Little Tokyo

    Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the sensation of biting into a stone. He drives dark-chocolate nails into scoops of sorbet. He smears fish eggs on sheets of edible plastic or curls of edible construction paper. He even has a manifesto: "You don't have to like something to like it."
    Los Angeles Times Restaurant Critic
    Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the...

    Tags: Sex Pistols (music group), Lazy Ox Canteen, Lifestyle and Leisure, Potatoes, Poached Eggs

    5. Jul 17, 2012 |Story| Los Angeles Times

  5. Pie goes free-form

    Nothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer -- vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun -- and wrapping that bounty in a tender, flaky crust. Like a gift.
    Tribune Newspapers
    Nothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer -- vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun -- and wrapping that bounty in a tender,...

    Tags: Almonds, Raspberries, Salt, Apricots, Almond Extract

    6. Jul 6, 2012 |Column| Petoskey News

  6. The (food) battle is over

    I’ve come to the conclusion that it’s okay for my son to eat chocolate ice cream for breakfast. We’ve come a long way from the days of begging our kids to eat their food and try new things. I remember a time when my oldest was 3. He...

    Tags: Foods and Beverages, Cheese, Lifestyle and Leisure, Ice Cream, Scrambled Eggs

    7. Jun 20, 2012 |Story| WDBJ7

  7. Scrambled Egg Quesadilla on the Weekend Diner

    Scrambled Egg Quesadilla
    Scrambled Egg Quesadilla Recipe by: Mary Rapoport, Virginia Egg Council Ingredients: ½ cup shredded Mexican cheese blend (2 oz.) 2 whole wheat OR flour tortillas (7”) 4 slices Canadian-style bacon (2.5 oz.) 4 EGGS, beaten Salsa Directions:...

    Tags: Bacon, Cheese, Tortillas, Scrambled Eggs

    8. Jun 22, 2012 | Los Angeles Times

  8. Dinner tonight! Diner-style roast beef hash

    Daily Dish
    For this recipe, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat, and and you can put dinner on the table in about an hour....
    9. Apr 7, 2012 |Story| Los Angeles Times

  9. Cooking hard-boiled eggs, the right way

    Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and mealy and, even worse, surrounded by that sulfur-green ring of shame.
    Los Angeles Times
    Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and...

    Tags: Los Angeles Times, Google Inc.

    10. Feb 16, 2012 |Story| Los Angeles Times

  10. Recipe: Mardi Gras king cake with cream cheese and apple filling

    <strong>Total time:</strong> 1 hour, 45 minutes, plus rising times
    Total time: 1 hour, 45 minutes, plus rising times Servings: 12 to 16 Note: The cake can be adapted to any occasion by substituting or eliminating the colored sugars. Colored sugars and plastic king cake babies are generally available at baking supply...

    Tags: Salt, Mardi Gras, Butter, Cream Cheese, Apples

    11. Mar 23, 2012 |Story| Los Angeles Times

  11. Counter Intelligence: Cooks County, fresher than modern

    We all understand what a modernist restaurant is in 2012, from the reverse encapsulations, to the liquid nitrogen, to the skinless chicken breasts as soft as butter. We have been well-versed in the future, even if most of us have never tasted that kind of food.
    Los Angeles Times Restaurant Critic
    We all understand what a modernist restaurant is in 2012, from the reverse encapsulations, to the liquid nitrogen, to the skinless chicken breasts as soft as butter. We have been well-versed in the future, even if most of us have never tasted that kind of...

    Tags: Asparagus, Foods and Beverages, Wines, Grapefruit, Butter

    12. Jun 16, 2012 |Story| Los Angeles Times

  12. Culinary SOS: Purple Pig's pig ears with kale

    <strong>Dear SOS:</strong> We've just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the <a href="http://thepurplepigchicago.com/">Purple Pig</a> three times. My fave is their fried pig's ears with crispy kale. What an amazing dish! Can you see if they are willing to share their recipe with your readers? Appreciate it very much.
    Los Angeles Times
    Dear SOS: We've just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig's ears with crispy kale. What an amazing dish! Can you see if they are willing to...

    Tags: Salt, Fried Eggs, Kale

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Eggs Photos
Patrons line the bar at Ham and Eggs Tavern, a former d...
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