Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.

We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature, and get closer to the things we're missing.

Listen to Our Common Nature from WNYC, wherever you get podcasts.

Hey, I'm Frances Lamb, and this is a preview of our new podcast, Weeknight Kitchen with Melissa Clark.

You can keep up with episodes and find recipes at weeknight kitchen.org, and of course,

subscribe wherever you get your podcasts. And this show is all about getting good food on your table midweek.

Our guide is the one and only Melissa Clark, best-selling cookbook author, food columnist

for the New York Times, and someone who's always thinking about what's for dinner. Last week,

she introduced us to the power of the sheet pan dinner, but this week we're catching her just as she

gets home from work. It is always so good to be home.

I am just back from a trip and I am absolutely starving.

The question is, what is in the fridge?

And not very much is in the fridge, but there are eggs.

All right, there are always eggs.

And they make me so happy.

What else do I have?

Scallions and sage.

That's perfect.

Now I can make my olive oil fried eggs

with scallions, sage, and Turkish red pepper.

Even though the sage looks a little sad, it's still going to work because I'm going to fry these sage leaves.

And when you fry them, even if they're not incredibly perky to start with, they will crisp up and get, they'll get like sage potato chips.

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