Dinner Tonight: Frisée Aux Lardons

Bacon and eggs? In a salad? Sign me up. I've always wanted to try this classic, almost archetypal French bistro salad, sometimes called the Salad Lyonnaise, after its origin city Lyon—which some have declared the gastronomic capital of France. I...

Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent....

Open-Faced Egg Salad Sandwich With Bacon

It's important to know what a specific loaf of bread can and cannot do. So when I got my hands on the astonishing crusty bread, I decided to be as simple as possible, whipping up a straightforward batch of egg salad, and serving the result as an open-faced sandwich.

Pear Salad with Warm Bacon Vinaigrette

This Pear Salad with pecans, blue cheese, and warm bacon vinaigrette makes a gorgeous presentation plated. Don't miss the sommelier wine pairings in the post!

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and fried until the outside was crispy but the interior was still soft and runny. This quick version of the dish is made with toasted breadcrumbs and has all of that great texture and flavor, but without the hassle.

Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette

This salad of peppery arugula, crisp apples, and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious!

Fried Eggs With Ramps, Morels, and Bacon

There's not really much to say about fried eggs with ramps and morels sautéed in butter (and a little bacon fat), other than that, with the exception perhaps of a perfectly fresh everything bagel with cream cheese, it's my favorite breakfast.

Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil.

Savory Oatmeal

Growing up I always hated oatmeal. It's like everything bad about cereal, except hot and worse in every way. But then I made a savory oatmeal, inspired by bacon egg and cheese sandwiches I love and risotto and it changed my mind. Let's get into it.

Baked Eggs With Creamy Greens, Mushrooms, and Cheese

Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day.