Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)

Shakshuka With Feta

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)

GLASS + SCREEN: FACADE DETAILS RENZO PIANO, The New York Times Building http://www.fondazionerenzopiano.org/project/89/the-new-york-times-building/drawings/enlarged/929/ posted by ik

GLASS + SCREEN: FACADE DETAILS RENZO PIANO, The New York Times Building http://www.fondazionerenzopiano.org/project/89/the-new-york-times-building/drawings/enlarged/929/ posted by ik

Five minute loaf of bread...New York Times recipe from 2006 no knead bread http://www.nytimes.com/2006/11/08/dining/081mrex.html

Five minute loaf of bread...New York Times recipe from 2006 no knead bread http://www.nytimes.com/2006/11/08/dining/081mrex.html

: Walk the Brooklyn Bridge. An elevated pedestrian and bike path keeps you away from the traffic. The bridge architecture is great, as are the views of the city. Brooklyn Bridge, New York City (by James Neeley)

: Walk the Brooklyn Bridge. An elevated pedestrian and bike path keeps you away from the traffic. The bridge architecture is great, as are the views of the city. Brooklyn Bridge, New York City (by James Neeley)

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)

Zahav’s Hummus ‘Tehina’

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)

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