To prepare pasta cacio e ova, cook the tubetti in boiling salted water for the time indicated on the package (1). Meanwhile, in a bowl, beat the eggs with a whisk (2) and season with salt and pepper ...

The last dozen. I made sure everything I cooked with that last dozen put eggs in the spotlight: salad Lyonnaise with a sous vide egg on top; blueberry-key lime tart; challah bread; fried eggs on toast ...

My grandmother’s comfort food of choice was a bowl of buttered egg noodles tossed with cottage cheese and sour cream. Called “lokshen mit kaese” in Yiddish, this carb-fest can be savory or sweet, ...