1. Check for freshness — eggs last longer than you think!
The dates stamped on the carton only tell you when eggs are at peak freshness; they're fine to eat for longer than that. A true test uses a simple glass of water: Fill a pint glass or mixing bowl halfway with room temperature water and place an egg in it. If the egg stays horizontal at the bottom, it’s very fresh. If it starts to bob and tilt, it’s around 10 days old; if it floats vertically, it’s stale.
Why’s this? Eggs have porous shells. So, over time, the water inside the egg starts to evaporate, and to maintain equilibrium, it takes in air. This isn’t all negative, though. Older eggs (ones that tilt) are actually great for making hard-boiled eggs, because the extra air pocket makes them easier to peel.
2. Center your yolk: A quick fix
It can be frustrating to make a batch of deviled eggs and not know where the yolk will settle when you boil the eggs. When they rest on their sides during cooking, the yolks follow gravity and the whites are pushed aside, leaving thinner areas of white. After peeling and cutting the eggs in half, sometimes you’ll get broken sides of the whites that aren’t strong enough to hold the filling.
To prevent this, molecular gastronomist Hervé This has a very simple solution: Just stir the eggs around in the pot a few times during cooking. A slow centrifugal force will keep the yolk from leaning one way or the other.
3. Get rid of the dreaded green ring
When you make hard-boiled eggs, you’ll sometimes see a green-grey ring around the yolk. It’s harmless, but unsightly. The ring appears in over-cooked eggs when the sulfur in the egg white reacts with the iron from the yolk. It also smells a little funky — like hot springs — because of the sulfur.
One way to avoid the ring is to “shock” the eggs by placing them in a large bowl of ice-cold water immediately after boiling. This will stop the cooking process right away. Another way is to reduce the intense direct heat of boiling by using a gentler cooking method. Steaming or pressure-cooking the eggs are good alternatives. Make sure the eggs are completely shocked and cooled before storing in the refrigerator for up to a week.
1. Spritz a rectangular baking dish (about 8- by 12-inch) with olive oil cooking spray. Set aside.
2. Shred or chop the chicken. (Note: Use a mixture of the white and dark meat, preferably chilled. If needed, add a pinch of salt and pepper. Makes 2 1/2 cups shredded chicken.) Stir together the chicken, marinara sauce, and balsamic vinegar in a large bowl; set aside.
3. Stir together the ricotta cheese, mozzarella cheese, and chicken broth in a medium bowl.
4. Into the baking dish, spread 1/3 of the chicken mixture; top with 3 of the noodles; then spread with 1/3 of the cheese mixture. Repeat. Then spread with remaining chicken mixture and dollop with remaining cheese mixture. (Note: If necessary, gently break apart one of the noodles for each layer to fit.)
5. Fully cover the baking dish with aluminum foil (from top to bottom and bottom to top) and freeze.
6. To enjoy, keep well wrapped with foil and bake the frozen lasagna in a 375°F oven until heated through, about 2 hours 30 minutes. Remove foil, place a sheet pan or large sheet of foil on bottom rack to catch any drippings, and bake lasagna on middle rack until fully cooked, about 30 minutes more. Let stand 10 minutes before serving. (Hint: If desired, sprinkle with dried hot pepper flakes and/or fresh basil leaves at the table. Serve with a salad.)
1. Heat the olive oil in a pan over low heat. Toss in garlic and kale and stir briefly. Cover the pan for about three minutes or until the kale becomes bright green and wilted.
2. Next add in your beans, spices, half a cup of water and sea salt. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.
3. Add the taco mixture to the tortillas and go wild with your fixings, adding the onion, cilantro, avocado and hot sauce to serve.
Search the map to find a soup kitchen, food pantry, senior center, or SNAP enrollment site near you. Find a free tax assistance site here. If you’re an individual looking to donate a small amount of food, the charities below will be happy to accept your donations. If you’re a food industry donor or have a large amount of food to give, learn more here.
Find a Free Meal Location Near You
- Free "Grab and Go" meals are available for all New Yorkers
- Monday through Friday, 7:30 am to 1:30 pm
- Meals Hubs will operate for children and families from 7:30 am to 11:30 am, and for adults from 11:30 am to 1:30 pm
- No one will be turned away at any time
- All adults and children can pick up multiple meals at once
- No registration, ID, or documentation required
- No dining space is available, so meals must be eaten off premises.
- Parents and guardians may pick up meals for their children
- View sites that offer exclusively kosher certified meals
New York City is offering assistance with meal deliveries to households that cannot go out due to risks of COVID-19. Click here to see if you qualify.
To find a map of food pantries all over the city, click here.
1. New York Common Pantry Choice Pantry
8 East 109 Street
Hot meals: Wednesdays through Saturdays - 10:00 a.m. to 2:30 p.m.
Pick up food and enroll in Choice Pantry program
Grab-and-go meals: Saturdays and Sundays, 4:00 p.m. to 5:00 p.m.
2. Another Choice Youth and Family Outreach
1765 Madison Avenue
Hot meals: Wednesdays - 12:00 p.m. to 1:00 p.m.
Food pantry: Fridays - 10:00 a.m. to 1:00 p.m.
3. Bailey House
1751 Park Avenue
Food pantry: Wednesdays - 1:00 to 3:30
4. Urban Outreach Center NYC
161 East 104 Street
Food pantry: Wednesdays and Fridays - 9:00 a.m. to 10:00 a.m. for immuno-compromised/ 10:30 a.m. to 1:00 p.m. for all others
5. Catholic Charities at St. Cecilia’s Parish
125 East 105 Street
Food pantry: Wednesdays 9:30 a.m. to 11:00 a.m.
6. Iris House
2271 Second Avenue
Meals to go: Tuesdays through Fridays - 12:00