Sheet-Pan Roast Chicken With Rhubarb

Of all the edible heralds of spring, rhubarb may be the rosiest — and the most sour. After a cold, gray Northeastern winter, piles of the lipstick-red stalks at the farmers’ market practically glow, tempting even ambivalent cooks to scoop them right up. So what, if in their natural state, the stalks are astringent enough…

Eggs for Everyone

Back when I lived alone, before I was married, I ate eggs for dinner several nights a week — usually scrambled, sometimes poached, always salted to the nines. It was among my happiest habits for one. That time is long gone, but the eggs remain: I eat them nearly every day in one form or another,…