We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell
Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots.
Author: Elise Bauer
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican...
Author: Robb Walsh
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast...
Author: Lillian Chou
Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy-more...
Author: Rhoda Boone
Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and...
Author: AnneElena Foster
A big soup spoon is the way to go for oil basting.
Author: Chris Morocco
Recipe for homemade vegetarian dumplings filled with spinach and eggs.
Author: Helen You
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles,...
Author: Nick Korbee
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin