It's Peak Season for Eggs

Plus, variations on tofu pancakes and a quick asparagus pasta

We’re switching things up a bit today by featuring two of my recipes — tofu pancakes four ways and my egg salad (with an emphasis on “salad”), with some timely info about eggs from Melissa. I’m lucky enough to have a few “girl” “friends” (Terry, Dearie, Winona, Jackie, and Buffy) who, in exchange for being probably the best-fed chickens in North America, give us all the eggs we can use.

Then we’ll move along to as seasonal a recipe as you can imagine from one of the best home cooks I’ve ever known, my friend, the veteran food-and-travel writer, Ed Schneider. Ed and I grew up in the same neighborhood but never met until he reached out when The Minimalist appeared. We connected — and have hung out, cooked, and eaten together dozens of times since then. He never ceases to amaze me and we’re going to include as many of his experiences here as we can, moving forward.