This morning a frightening thought crossed my mind: am I really allowed to eat salad for breakfast? Will this meal end up destroying some sort of fragile cosmic balance? More

So what are armadillo eggs? The question should instead be, "What aren't they?" These little sausage-wrapped stuffed jalapeño balls of excellence are powerhouses of flavor. More

I don't think I ever made my mom breakfast in bed when I was a kid. The closest I ever got was reading Calvin and Hobbes cartoons in which Calvin considers doing it for his mom; I thought, perhaps, I should do the same. Well I'm making up for lost time now by imploring each and every one of you to make breakfast for your own mom's* this Mother's Day. More

Spring is here, and with spring comes lovely fresh vegetables. There are many vegetables that can be happily folded into an omelet, but the size and shape of asparagus make them particularly ideal. Cooking the asparagus quickly in the same pan that you'll use to cook the omelet cuts down on dishes, so you can spend more time outside enjoying the spring weather! More

Last week on the ol' Weekend Cook and Tell we took a cue from our buddy Joe Yonan of The Washington Post and asked all of you to share your go-to egg recipes for a challenge we dubbed Put an Egg On It! We were looking for your best deviled eggs, runniest over-easies, softest scrambles, and eggiest anything else. And all of you egg lovers out there did not disappoint, responses poured in by the dozen. More

In this recipe from Food52, onions and garlic are sauteed in plenty of olive oil along with smoked Spanish paprika and a hint of ras el hanout, a Northern African spice blend. Spicy, smoky merguez sausage adds its characteristic lamb-y flavor to the stew before cracking in a few eggs and finishing off the whole thing in the oven. More

It would be a tragedy to go to April Bloomfield's The Spotted Pig and not order at least one round of her exemplary Deviled Eggs. They're just too good not to try, at least once. The thing is, they're not all that far off from the basic recipe—mayo, mustard and paprika are all there, but Bloomfield's added a few tweaks that round out the flavor, giving them an eggy, tangy richness that makes them so irresistible. More

Here's a game: go up to any chefs and ask them what their favorite season of the year is. Chances are "Spring. Right now," is the answer. Why is that? Well, they might get all poetic and claim that it's because of what spring represents—those first shoots of tender life that burst forth through the ground after the long, cold winter and all that. But here's the truth: Chefs love spring because it makes their job easier. More

Son-in-law eggs are loved so much by the Thai people. It's one of those down-home dishes that you don't usually find at fancy restaurants in Thailand; you find them mostly at no-frills rice-curry shops or school cafeterias. And you'd hardly ever find them at a Thai restaurant in North America. More

One of the easiest and most satisfying ways to enjoy fresh asparagus is to pair it with an egg, which is exactly what I've written about numerous times before. But I've never combined the two in quite the way prescribed as in The Splendid Table's How to Eat Supper, which aims to make an easy dish even easier. How does one do that? Well, by making it a one skillet dinner, that's how. More