I’m going to yield the honor of developing that recipe, but I have been thinking deeply about hard-boiled eggs. Last week, I put them in my kids’ lunch bags for day camp. This earned them a lot of side-eye from the P.B.&J. crowd. (Sandwich tyranny lives!)

But what a difference a day makes. I used a dozen to feed the scoffers and their parents deviled eggs (above) at a weekend picnic, and had to fend them off with a fork. (Are there ever enough deviled eggs?)

I’ve got the megaphone this week and will use it to trumpet a few of my favorite things. Hard-boiled eggs, easy and durable and filling, are among them. These things go in cycles; like any cook, I develop crushes and fads. When the eye wanders to a magnificent potpie, you tend to forget about all the delicious potential of a humble hard-boiled egg.

But look over here! In summer, a hard-cooked egg can turn a tomato sandwich into dinner, or a potato salad into a vegetarian main course. (Home-cooked and fresh-peeled, preferably, because the ones at the convenience store have been out of their shells too long. That’s what turns them rubbery.)

If you don’t thrill to the sound of egg salad, call it mimosa – an old-school topping made by pushing a cooked egg through a sieve or a ricer, or attacking it with a wire masher. The result is a fluffy, filling garnish for a big salad (here’s our classic Cobb) or for roasted vegetables (Paula Wolfert’s recipe is a fan favorite). Mimosa is perfect with chopped onion on black bean soup, hot or cold. Mix it with mayonnaise and capers for a sandwich spread. To turn a platter of ripe tomato slices and a handful of herbs into a starter course, I’d put mimosa up against mozzarella any day. (And don’t talk to me about burrata. I’ve used up my quota for 2017.)

If tomato-mozzarella is your happy place, check out this piece on the pizza master Mark Iacono putting together a pie at Lucali in Brooklyn. N.S.F.W.; may induce a dream state.

To wake up, read all about the South Florida chef Niven Patel, who takes advantage of heat and humidity to grow Indian ingredients like luffa gourd, moringa leaves and white turmeric. (His restaurant in Miami is called Ghee Indian Kitchen, but his backyard farm on the edge of the Everglades delights in the name Ranchopatel.) Then make his mango lassi (a.k.a. yogurt smoothie) with vanilla and cardamom, and call it dessert.

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