Cooking Not Your Grand-Père’s Leeks Vinaigrette The classic French bistro side is remixed for the main course. Story: Matt Trueherz
The Monday Interview The Food Questions You Were Afraid to Ask What’s the difference between cage-free and pasture-raised? Or parmesan and Parmigiano-Reggiano? A new book by Brette Warshaw has you covered. Story: Anna Hezel
Cooking When in Doubt, Plantain Scramble The starchy, sweet take speaks to Nigerian roots and a quintessential American breakfast. Story: Jessica Kehinde Ngo
Cooking An Egg Dressed for Every Occasion In a new cookbook, chef Ned Baldwin makes the case for the carefully composed boiled egg. Story: Anna Hezel
Culture The Omelet Is Making Moves Resurrecting, and rethinking, the French warhorse in the age of omurice and TikTok. Story: The TASTE Editors
Cooking 300% More Frittata Baking eggs by the dozen is smart. Using a sheet pan is smarter. Story: Lukas Volger
Cooking The Salted Egg Is Asia’s Answer to Parmesan Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so much more. Story: Yi Jun Loh
