Green or spring garlic is the mild, immature garlic plant harvested before the familiar bulb forms and whose tops are tender enough to eat, as are those...
Author: Amelia Saltsman
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers' market.
Author: Chris Morocco
Tortillas with Eggs and Spicy Bean Chili
Author: Jenn Louis
To give traditional deviled eggs even more flavor, sprinkle the bland egg whites with spices, too. It's as striking visually as it is taste-wise.
Author: Lior Lev Sercarz
Author: Pam Anderson
Author: Ruth A. Matson
Author: James Beard
Author: Marcella Hazan
Author: Paul Grimes
Author: Shelley Wiseman
Author: Scott Peacock
Author: James Beard
Author: Beth Sexton Stryker
Author: Evan Kleiman
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into...
Author: Joan Callaway
Author: Bonnie Sanders Polin, Ph.D,
Author: Kay Chun
Author: Dede Wilson
Author: Greg Marlowe
Author: Melissa McClure
Author: Andrea Albin
On the streets of Thailand, where the temperature sometimes soars over 100°, there's nothing more refreshing than a plastic bag of Thai tea! Since most...
Author: Susan Feniger