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Byline: Adam Taylor What is a Scotch egg? In simpler times, the question had a simple answer: a hard-boiled or soft-boiled egg, shrouded in sausage and breadcrumbs, deep-fried or baked. [...]

Byline: Natalie B. Compton During the pandemic, many people have wondered whether it is safe to visit a hotel. Is one kind of hotel safer than another? Does the hotel's [...]

Byline: Liam Charles It's getting cold outside and we all feel that bit more justified in eating loads of comfort food. So, start with this tart -- a pecan pie [...]

Hello and welcome to Five Weeknight Dishes. There is so much news vying for your attention right now that I wanted to be sure you saw this article about diet [...]

Byline: Rachel Roddy Gnocchi are a cornerstone of Roman home cooking, as much a part of the city's trattorias as rigatoni, bread, toothpicks and nonchalant chaos -- especially on a [...]

Byline: Joe Yonan 'Are you with me?' Nadiya Hussain says as she whisks eggs in a measuring cup. 'Can you see how quick' - she drops the whisk to wave [...]

Haggis scotch egg A well-made scotch egg with a warm, jammy yolk, juicy forcemeat and crispy breadcrumb coating is a thing of beauty. A near-perfect snack, the scotch egg can [...]

Ohn-No Khao Swe Serves 4-6 2 yellow onions, ½ cut into 2cm cubes and remaining 3 halves cut into thin half-moons 5cm piece ginger, peeled and roughly chopped 2 tbsp [...]

Banchan, the small dishes that often accompany a Korean meal, should be treasured in their own right. In Min Jin Lee's 2017 novel ''Pachinko,'' a restaurant owner approaches the protagonist, [...]

Byline: Florence Knight This is wholesome eating at its best. I find it hard to resist piercing the flaxen yolk over the plump pulses. Think of chard as two different [...]

Byline: Jeremy Lee The pleasure in gently cooked beetroots tumbled in leaves, a soft-boiled egg settled within, spiked with mustard and a flurry of freshly grated horseradish, is hard to [...]

Byline: Becky Krystal Scrambled eggs are one of the ultimate throw-together meals. Less work than even the easiest poaching, and less fuss than a standard fried. Still, who hasn't overcooked [...]

The South likes to claim pimento cheese as its own, but its origins can be traced to New York -- the home of cream cheese, which makes up the spread's [...]

Started as a response to the pandemic, Melissa Clark's From the Pantry series says goodbye. Back in March, during those first terrifying weeks of the coronavirus lockdown, I started writing [...]

Copper has enjoyed a revival, and its soft, warm glow now embellishes everything from taps to cupboard handles and light fittings. Lots of modern copper is coated so that it [...]

Byline: Ellie Krieger It's that time of year again, tomato season, when I spend ample time devouring and writing about the glorious vegetable, and then wait for the emails and [...]

Byline: Nigel Slater The recipe Put 2 egg yolks in a medium-sized bowl and stir in 2 tsp of smooth Dijon mustard and a pinch of salt. In a jug, [...]

MAKES 6 For the best results, pull all the ingredients out of the fridge about an hour before you start. It will make your baked cakes fluffier and tastier. -- [...]

Byline: Kim-Joy This rainbow pavlova is a celebration of fruit and colour. Meringues sometimes crack during baking and this recipe embraces any imperfections by highlighting them using edible gold leaf. [...]

Byline: Felicity Cloake As we all discovered over lockdown, eggs are incredibly useful things; a complete protein source, they're cheap, versatile, keep well even out of the fridge and are, [...]

Byline: Ellie Krieger The name mimosa may immediately conjure a champagne cocktail, but here it refers to the fluffy, sunny-yellow egg garnish which, like the drink, is named for its [...]

Byline: Mary Bilyeu July 02-- Jul. 2--Is there anything more festive than Flag Cake for the Fourth of July? How 'bout a Funfetti Flag Cake, with sparkler-like sprinkles of red, [...]

Hello and welcome to Five Weeknight Dishes. Instead of my usual introduction, I want to direct you to a letter that Sam Sifton sent out today about NYT Cooking and [...]

Created as a family meal dish for the El Bulli staff a decade ago, this three-ingredient dish utilizes pantry staples. Even if you haven't worked in a restaurant, the concept [...]

Byline: XANTHE CLAY Proper breakfasts are back. One of the advantages our transformation into a nation of homeworkers is that there's no need to rely on snatched energy bar or [...]

Hello and welcome to Five Weeknight Dishes. My daughter said something kind of funny the other day at lunch: ''Dinner is coming for us, Mama!'' She was just narrating the [...]

Byline: Ali Slagle So many dishes start with warmed olive oil in a skillet: You could be sauteing garlic and onions, frying an egg, searing chicken or fish or shrimp. [...]