Julia Child offered to teach me to poach an egg. And I declined. I had my reasons; I was in labor. But I regret the opportunity missed. I know how it’s supposed to work: the steaming water, the splash ...

The breaking of an egg into a strainer. The thinner part of the egg white will fall through the strainer. Once it is strained the egg will be ready for poaching. Several years ago, Lyonnais salads ...

The white stringy thing in eggs, called a chalaza, is completely normal and safe to eat. Chalazae are protein strands that ...

Several years ago, Lyonnais salads were quite the rage in New York’s French bistros. Then the fad faded, and I forgot all about them until this past summer, when I had the happy opportunity to teach ...