Loss Fat 
Good morning. Is there a extra dependable kitchen ingredient than the egg? I like mine cracked right into a bowl of ramen, or fried to prime a slice of pizza, or whisked for an omelet. A plate of roasted asparagus with a poached egg to decorate the greens? That’s a advantageous dinner with a slice of toast. As is a pimento cheese frittata (above).
This week at New York Times Cooking we’re celebrating eggs in all their glory with a particular bundle that showcases two dozen of our best egg recipes. You’ll discover it in print this weekend — on Saturday for these with subscriptions and on Sunday if you happen to’re a newsstand purchaser. It’s lovely.
As Eric Kim writes in a beautiful introduction, “A magician within the kitchen, the egg can remodel probably the most meager meals into extravagant feasts, or function midnight snack, speedy breakfast and weeknight wonder all of sudden. It could work throughout cultures, cuisines and programs, offering the filling to one of life’s greatest salad sandwiches, pomp to a hearty curry or shakshuka, and an ethereal construction to candy creations like flan, sponge cake and Pavlova.”
Check out all of the recipes here.
The egg might come first, however don’t overlook our second-place winner. I like a platter of miso-roasted chicken thighs on Saturday nights, and chicken Vesuvio at all times. Chicken piccata may be good if you happen to crave that caper-y zing. Or possibly strive Ali Slagle’s new recipe for honey-mustard chicken tenders? It’s a children’ basic made into one thing somewhat extra grownup and juicy.
Heading in a unique route completely, you would possibly take a heel of stale bread and what greens are sitting within the backside of your crisper to make Kay Chun’s new recipe for spring cleaning ribollita, a real soup of distinction.
Could possibly be a great evening for tofu makhani. Likewise for lemony white beans with anchovy and Parmesan. Me, although? I’m undoubtedly making eggs: Ian Fisher’s iconic spaghetti carbonara for the weekend win.
Additional inspiration could also be discovered on our TikTok, Instagram and YouTube accounts. And hundreds extra recipes are ready for you on New York Times Cooking. I’ll be blunt: You want a subscription to entry them. Subscriptions help our work and permit it to proceed. Please, if you happen to haven’t taken one out already, will you contemplate subscribing today? Thanks.
We’re standing by to help you if that proves troublesome or you probably have any points with our expertise. Simply write: cookingcare@nytimes.com. Somebody will get again to you. Or, if you happen to’d wish to lodge a criticism or ship a praise, you may write to me: foodeditor@nytimes.com. I learn each letter despatched.
Now, it’s nothing to do with huevos rotos or smoky red devil eggs, however Dan Kois, Parul Sehgal and Jason Zinoman have come collectively for a labor of affection: “The Martin Chronicles,” a podcast dedicated to the dialogue of Martin Amis’s novels, one e book at a time. First up, “The Rachel Papers,” his debut. Tune in!
For his newest “Close Read,” Jason Farago goes deep right into a 1635 nonetheless life by the Dutch painter Willem Claesz Heda, and the outcomes are astonishing. You’ll be taught a lot!
They play pretty horrible individuals, however it’s good enjoyable to observe Claire Foy and Paul Bettany chew the surroundings in “A Very British Scandal” on Amazon Prime.
Lastly, Black Star is again after 24 years with a brand new album, “No Worry of Time,” and a single, “O.G.” Hearken to that whilst you’re breaking eggs. I’ll be again on Sunday.
