The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
Author: Judith Dern
Author: Shirley Cheng
Author: Susur Lee
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly,...
Author: Sohla El-Waylly
Author: Rozanne Gold
Author: Rochelle Palermo
Author: Chuck Hughes
Author: Adeena Sussman
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel...
Author: Monte Farber and Amy Zerner
A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!
Author: Alice Liveing
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was...
Author: Dale DeGroff
Author: Sharon Bowers
Author: Elizabeth McKeon
This good bread is baked in a flower pot. Buy unpainted clay pots and test them to make sure that they are lead-free. There are inexpensive lead test kits...
Author: Laura Owen
Author: Claudia Fleming
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the...
Author: Dede Wilson
This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch?...
Spritz cookies with a dash of nutmeg, brushed with a sweet rum glaze.
Author: Land O'Lakes
Author: John Besh
Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best...
Author: Audrey Johns
Author: Giuliano Bugialli