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What makes a perfect breakfast sandwich in my book? The right ratio of warm bread to tender egg, and always plenty of cheese. Bonus points if vegetables find their way inside too! Well, to make the perfect sandwich even more perfect, how about one that can be frozen so that a portable breakfast is ready to eat after just a few minutes in the microwave? Say good morning to the frittata breakfast sandwich.

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We use chocolate in everything from cakes and brownies to sauce and homemade candies, but when is it best to simply use melted chocolate and when should we use tempered chocolate? And what’s actually the difference between melting and tempering?

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I didn’t always love white rice. Raised on my Southern grandmother’s cooking, I grew up thinking of rice as an “instant” food — something Grandmother Maye dumped on the plate next to my pork chop on those nights when she didn’t have time to make mashed potatoes. White rice constituted a cheap, bland filler, made interesting only once or twice a year, when Maye indulged her Cajun roots and dished it up with chicken gumbo.

But my feelings changed during the year I spent in Hyderabad, India, where rice is so essential to daily life that friends greet each other with the question, “Have you had your rice today?” There I discovered that white rice can be prepared dozens of ways and paired with hundreds of accompaniments — and that eating rice, simple and unadorned, can keep you alive through emotional or physical illness.

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Lately you’ve probably heard the term “bean to bar” bandied about — especially in relation to a couple of bearded brothers in Brooklyn. But what the heck does it mean? And should you care if your chocolate is labeled “bean to bar”?

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Here is an absolutely foolproof, easy, and quick way to make a juicy steak with a crisp, peppery crust in the oven. Add a loaf of bread, a salad, and a bottle of wine, and you have an easy and delicious dinner you can make for weeknights and special occasions alike.

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If you have been on Pinterest for any amount of time, you may have come across the trendy apple rose design seen on cupcakes, pies, tarts, and more. It’s not hard to see the appeal of it, but I wanted to know: Is it really all that easy to do?

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