Eggs

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Goat Cheese and Apple Omelet

This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.

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Scrambled Eggs With Osetra And Mouillettes

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Eggplant Caviar

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Pasta Alla Norma, My Way

I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.

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Nesselrode ice cream

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Salmon and rice piroshki

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Ginger Fried Rice

This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten. Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well). It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient. Perhaps unsurprisingly — this is a chef’s recipe, after all — separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.

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Eggplant Stuffed With Rice and Tomatoes

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don’t require a lot of patience to assemble — they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.

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Country Omelet

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Cold Omelets

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Clam Frittata

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Grilled Pizzas

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Omelette Nature (Basic Omelet)

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Scrambled Eggs With Bay Scallops And Bacon

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Lee Bailey's Egg Salad Sandwiches

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Omelet With Pork and Wild Greens

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Hard-Cooked Egg and Basil-Butter Sandwich

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Pastry for a One-Crust Pie

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Sweet-Potato Ice Cream

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Eggplant, Tomato and Chickpea Casserole

This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

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Herbed mayonnaise

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Frittata With Zucchini, Goat Cheese and Dill

Goat cheese adds creaminess and rich flavor to this delicate frittata.

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Watercress Aioli

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South Indian Eggplant Curry

Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.