Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Author: Kevin West
Author: Lindsay McDougal
A fry-up is great when friends are staying over-simply multiply the ingredients given below by however many people you are feeding.
Author: Rachel Allen
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
Author: Zanne Early Stewart
Garlic-brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They're...
Author: Claire Saffitz
In this recipe, smoky canned oysters complement the rich egg yolks and provide flavor for oyster cracker croutons. Other canned fish are good Caesar salad...
Author: Justin Warner
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
Stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms, this incredibly filling omelet should be cut in wedges for multiple servings.
Author: Nick Korbee
Author: Doreen imonsen
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one,...
Author: Andrea Albin
Author: Pierre Leblanc
Top creamy, cheddar-loaded grits with sautéed scallions and jalapeños and then crown with a glorious, jammy medium-boiled egg.
Author: Chris Morocco
Author: Karen Keisir
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market...
Author: Kelly Fields
Author: Lora Zarubin
Author: Kay Chun
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take...
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Author: Colin Cowie
Author: Roland Mesnier
Author: Jeanne Thiel Kelley
Author: Diane Rossen Worthington
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Sarah Kagan
With Canal House's new kind of crispy poached eggs, a crunchy crust gives way to the tender egg inside-and the crumbs soak up the velvety yolk.
Author: Christopher Hirsheimer
Author: Susan Reid