Which came first — the chicken or the egg recipe?

(Deb Lindsey / For The Washington Post)

  • Which came first — the chicken or the egg recipe?

    Which came first — the chicken or the egg recipe?

    This season, as in years past, new cookbooks are reminding us how versatile eggs are.

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  • Put an egg on it? Sure, just make mine hard-boiled.

    Put an egg on it? Sure, just make mine hard-boiled.

    Keep your runny yolks. I’d rather chop firm eggs and sprinkle them on salads or slice them for sandwiches.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/04/10/Food/Images/food231397157922.jpg 296 197
  • Who knew? Egg tips and trivia

    Who knew? Egg tips and trivia

    How to peel, scramble and fry eggs like a pro, plus more fascinating facts.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/04/10/Food/Images/eggs181397095279.jpg 296 197

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VIENNA, VA, JANUARY 9, 2013: Winter salad of shaved cucumber, radish and endive with lemon vinaigrette. Dishware courtesy of Crate & Barrel. (Photo by ASTRID RIECKEN For The Washington Post)

Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.

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Is land-farmed salmon the answer?

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A party on a plate

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Flight Wine Bar, an altitude adjustment

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‘The dining room was full of light’

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Do you know the way to a good rosé?

Color does not signal quality for this favorite warm-weather wine.

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5 rosés to try

5 rosés to try

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Egg recipes

Egg recipes

Used in everything from appetizers to dessert, eggs offer top-notch versatility.

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Fried eggs, the Spanish way

Fried eggs, the Spanish way

Lots of olive oil means lots of crispy edges, which means one happy Weeknight Vegetarian.

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Eggs, made even easier

Eggs, made even easier

The Post’s Joe Yonan explains four handy ways to prepare eggs — from slow scrambling to yolk removal.

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Go team green! A veggie sandwich for the Super Bowl

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A compilation of readers’ favorite recipes has finally arrived.
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Interactive map of CSAs in the Washington area

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Washington Post cooking class list, 2013-2014

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A Washington Post cookbook, at last

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Farmers market listings

The Washington Post Food section’s 2013 listing and map of farmers markets in the area.

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Nourish recipes

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Flight Wine Bar, an altitude adjustment

WASHINGTON,DC, APRIL,17: Sumac Branzino at Flight Wine Bar on 6th Street NW  in Washington, DC on April17, 2014.  (Photo by Juana Arias for the Washington Post)

Chances are good that among the 80-plus wines, you’ll get to try something you don’t see every day.

Inspired surf beats turf at Toro Toro

WASHINGTON DC-APRIL: 04 Chilean Sea Bass served at Toro Toro Restaurant in Washington, D.C. on April 04, 2014.   (Photo by Marvin Joseph/The Washington Post)

If only the two-tops at Richard Sandoval’s Franklin Park restaurant were roomy enough for service.

Lupo Verde, the one with the cheese shop

WASHINGTON, DC - Mar. 27 The swordfish tartare seen at Lupo Verde in Washington, DC Thursday March 27, 2014. The rustic Italian restaurant located on the 14th Street and U Street Corridor opened in late February. (Photo by Jared Soares for The Washington Post)

Med Lahlou’s fourth local restaurant requires you to make a few visits to find its charms.

At Southern Efficiency, licks that aren’t so obvious

WASHINGTON, DC - MARCH 25:  Photos for preview of Southern Efficiency at 1841 7th Street NW in Washington, DC.  The Country Captain, $13, is curried chicken with carolina gold rice, almonds & currants.  (Photo by Sarah L. Voisin/The Washington Post)

Chef Julien Shapiro adds the Seventh Street eatery to his duties at Eat the Rich and Mockingbird Hill.

A halfhearted salute for Bidwell

WASHINGTON, DC - FEBRUARY 5: The Salmon entree at Bidwell in Union Market is photographed Wednesday February 5, 2014 in Washington, DC. (Photo by Katherine Frey/The Washington Post)

John Mooney is the man behind the menu of Union Market’s largest sit-down restaurant.