A vegetarian tamale filling that is simple, surprising, and deeply green in flavor and color.

Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles.

Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second.

This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.

A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.

Adapted from a recipe in Piper Davis and Ellen Jackson’s The Grand Central Baking Book, these crepes are a delightful way to begin your day.

These pumpkin-pie-spiced pancakes are incredibly moist—not cakey, but rich and eggy.

This fully illustrated recipe will inspire you to whip those eggs into a dinner-worthy souffle.

Dr. Hou, wheat scientist, shares the recipe he makes for his own family.

Our friends at Edible East End brought to light this simple, wonderful recipe from M.F.K. Fisher’s wartime classic, How to Cook a Wolf.

Don’t be intimidated by this French classic…You’ll be serving up Eggs Benedict in no time.