Raise your hand if you love eggs. Now raise the other if you hate cleaning up. Well, meet your new favorite recipe. This sheet-pan egg dish is basically the perfect meal, which you can serve for ...

The French classic asparagus mimosa, which shows off the spring bounty, combines lightly cooked spears with a zippy vinaigrette, garnished with finely chopped hard-cooked eggs. Instead of a ...

Treat bright green asparagus gently, cooking the spears in simmering water just until tender. Look for asparagus spears of about the same size so they reach tenderness in the same length of time. Trim ...

This recipe from The Chronicle archives comes from chef and author Joanne Weir. Her mother used to make a version of this, which she then adapted to make it a little heartier. It’s one of the simplest ...

Raviolone with molten yolk is a special dish from Northern Italy, and let me tell you, it’s something else. Really impressive ...

I’m a little obsessed with Della Fattoria. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the ...

I keep a one-gallon bag of homemade breadcrumbs tucked in the freezer. The bag grows fatter week by week with odd ends of olive loaves, stale bagels, nubs of potato bread and too-old slices of ...

The James Beard award-winning chef offers a "crisp and clean" salad from his new cookbook Shaya. The James Beard award-winning chef offers a “crisp and clean” salad from his new cookbook Shaya. 3 Tbsp ...

This salad takes the French classic, asparagus mimosa, to the next level. Why grate just a smattering of hard boiled egg over the top when you can create a voluptuous mound? And why not use a few of ...