They’re baked in muffin tins or molds (like silicone egg cups), which means they’re easy to grab, eat, and take on the go. And while they take about 30 minutes to make, the effort pays off big ...

To make Caprese fried eggs, swirl a half-tablespoon or so of oil into a frying pan over medium-low heat. Toss in a huge handful of basil and wilt it down for 30 seconds.

2 cups loosely packed fresh basil leaves 1 garlic clove ¼ cup pine nuts 1/3 cup grated parmesan cheese 1½ teaspoons fresh lemon juice ½ cup extra-virgin olive oil Salt and pepper to taste ...

Fill that basket with tasty, transportable single-serving eats — courtesy of a James Beard Award-winning chef and America’s Test Kitchen TV show host — your social bubble will dev… ...

Alea Milham. Page Street, $21.99 trade paper (208p) ISBN 978-1-62414-562-9 In her second cookbook (after Premeditated Leftovers), food blogger Milham thoughtfully addresses the needs of home cooks ...

Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges. Sprinkle the cups with the chives and serve. Makes 12.