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Walnut Torte with Roasted Peaches

This nut torte, inspired by pastry chef Tracy Obolsky's grandmother, is a contrast in textures, with sweet cake, crunchy meringue and whipped cream.

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Pink Pepper Pavlova with Grilled Cherries

Make New York City pastry chef Tracy Obolsky's spin on the classic Russian meringue dessert.

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Dark and Stormy Floats

This ice cream float, a riff on the Dark and Stormy cocktail, combines rum sugar ice cream with a shot of rum, ginger beer and a lime garnish.

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Chef's Salad

We didn't forget the chef's salad's beginnings—we just reimagined them for a more modern take on the loaded dish.

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Fried Clams

Bring the New England clam shack home with our recipe for classic fried clam bellies.

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Corn Pop Semifreddo

In this sweet-and-savory dessert, summer corn is whipped into a creamy semifreddo and topped with espresso-speckled cereal (Corn Pops®, that is).

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Green Goddess Dressing

Learn to make an updated green goddess dressing with shallots, garlic, herbs and homemade mayonnaise.

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Tomato Pie

Make a gorgeous tomato pie your guests will never forget.

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Pot de Crème

Learn to make pot de crème from Tariq Hanna of Salon by Sucré in New Orleans.

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Blue Corn Bread

Learn to make corn bread made with blue corn.

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Iced Tea Ice Cream Sandwiches

Learn how to make Earl Grey ice cream from master chocolatier Jacques Torres.

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Extra-Large Chocolate Chip Cookies

Jacques Torres makes his iconic cookies with special extra-large chocolate discs, which translates to a lot of chocolate with just a little dough.

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Lemon Verbena and Raspberry Meringue Pie

Learn how to make a lemon verbena and raspberry meringue pie.

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Celery Salad

Chris Jaeckle of New York's All'onda makes a fresh, crisp celery salad that's a riff on the flavors of buffalo wings.

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Tomatillo Shakshuka

Make this twist on shakshuka by using tomatillos, jalapeños and fresh herbs.

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"Moules Frites" (Mussels and Fries)

Learn to make classic moules frites (steamed mussels with fries) with aioli.

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Grilled Vegetables with Miso Sabayon

Andrew Zimmern puts a twist on sabayon, the Italian custard dessert, by making a savory version with white miso, sake and dashi.

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Frozen Margarita Pie

Zac Young makes a tart, creamy and slightly boozy frozen margarita pie.

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Dunderi with Lemon and Butter

Learn how to make Italian ricotta dumplings with this recipe for dunderi from chef Jenn Louis.

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Baked Eggs with Spinach and Leeks

Learn how to make baked eggs with spinach and leeks.

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French Toast

Learn how to make French toast from chef Evan Hanczor of Egg in Brooklyn.

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Croque-Madame

With its cheesy, halo-like crust Dale Levitski's croque-madame is like having a sandwich and cheese crackers all in one.

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Salad Sandwiches

Learn how to make April Bloomfield's veggie-packed salad sandwich.

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Peanut Butter Thumbprints with Strawberry Lambic Jam

Learn how to make Mindy Segal's peanut butter thumbprint cookies with strawberry lambic jam.

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Shrimp Fried Rice with Pickled Rhubarb

Learn how to make shrimp fried rice with pickled rhubarb that adds a hit of color and punch.

 

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Rhubarb Pound Cake with Black Tea Cream

Learn how to make cardamom-scented pound cake speckled with pieces of tart rhubarb and served with black tea-infused cream.

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Tagliatelle with Wild Mushrooms

Marc Vetri marries Old World pasta-making techniques with modern flavors in thoughtful and delicious dishes like this tagliatelle with wild mushroom ragout.

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Hot Cross Buns

Learn how to make Allison Robicelli's hot cross buns.

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O Ah Jian (Taiwanese Oyster Omelet)

A popular street food at Taiwanese night markets, o ah jian (oyster omelet) is quick and easy to make at home.

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Crackle

Try your hand at making Momofuku Milk Bar's best-selling pie, reinvented.

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"Kuku Sabzi" (Persian Herb Omelet)

Learn how to make kuku sabzi, an herb omelet typically served during the Persian New Year.

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Charred Broccolini with White Anchovy Vinaigrette

Learn how to make chef Ashley Christensen's charred broccolini with white anchovy vinaigrette.

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Radicchio and Comté Cheese Tart

Learn how to make Renee Erickson's rich, savory radicchio and comté cheeese tart.

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Spiced Dal Breakfast Bowl with Yogurt and Pickled Daikon

Learn to make this spicy dal for breakfast. 

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Chocolate Layer Cake

Learn to make a classic chocolate layer cake. 

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Fung Tu Hot Pot

Make Fung Tu chef Jonathan Wu's one-pot feast for Chinese New Year.

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Meyer Lemon Soufflé

Learn how to make a Meyer lemon soufflé that's not too sweet and has a delicate, floral flavor you don't get from conventional lemons.

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Dutch Baby Pancake with Caramelized Pears and Toasted Almonds

Learn how to make a Dutch baby with caramelized pears and toasted almonds, an easy breakfast or brunch recipe that will surely leave an impression on your guests.

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Buffalo Wings with Blue Cheese Dip

Learn to make buffalo wings that cause no mess!

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Fried Pickles with Spicy Mayo

Unlike the fried pickles you've probably seen, which are typically in coin form, ours are dill spears that are coated in egg, panko and flour. Get the recipe.

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Fried Mushrooms with Aioli

Get wild with meaty mushrooms from Elizabeth Restaurant's chef (and forager) Iliana Regan.

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Cod Fritters with Spicy Tomato Sauce

There's nothing fishy about these fried balls, perfect for the Feast of the Seven Fishes.

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Baharat-Spiced Sufganiyot with Espresso Fudge

Learn how to make baharat-spiced sufganiyot with espresso fudge.

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Chocolate and Chestnut Cake with Kumquat Sauce and Mascarpone Whipped Cream

Bake a flourless cake with chestnuts and tart kumquats that's perfect for your holiday table.

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Bûche de Noël

Learn how to make a bûche de noël with white chocolate ganache and coconut. 

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Sweet Potato Pie with Pecan Crust

Learn how to make sweet potato pie with pecan crust.

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Winter Squash Bread and Butter Pudding

Learn how to make winter squash bread and butter pudding.

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Aïoli Mashed Potatoes with Chives

Skip the cream and butter for this modern take on the mashed potato.

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Country Bread Stuffing

Make a simple stuffing filled with herbs, fennel and onions this Thanksgiving.

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Maple Pot de Crème with Bourbon Cream

Learn to make maple pot de crème with bourbon cream.

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Brown Butter and Pecan Ice Cream

Learn how to make an ice cream fit for holidays—or any day.

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Kimchi Deviled Eggs

Although we're serving these deviled eggs at our Halloween cocktail party, you could make them any time of year. The yolks get a Korean twist by adding chopped kimchi, which adds spice and sourness to the rich, fatty egg-and-mayo mixture. And a...

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Pumpkin and Pecan Pancakes

Learn to make pumpkin and pecan pancakes. 

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Breakfast Pasta

Learn to make breakfast pasta filled with fried eggs, bacon and cheese. 

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Challah

The festive challah at Breads Bakery is a thing to behold: a round, braided loaf adorned with seeds. Just in time for Rosh Hashanah, owner Uri Scheft showed us how to make it.

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Pâte à Choux

Make pâte à choux from master pastry chef, Dominique Ansel. 

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Koldskål (Danish Chilled Buttermilk Soup)

Learn how to make Michelin-starred chef Christian Puglisi's favorite breakfast, buttermilk soup.

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Fig and Raspberry Galette

Learn to make a galette that uses some of our favorite late summer fruits.

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Lamb Carpaccio with Figs, Green Olives and Mint

Learn to make lamb carpaccio for the perfect appetizer. 

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Buttermilk Biscuits

Learn to make buttermilk biscuits at home. 

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Classic Tiramisu

Learn how to make this classic tiramisu.

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Black Sesame Ice Cream Sandwiches

Learn how to make the perfect on-the-go treat for summer—an ice cream sandwich.

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Rosemary Pine Nut Brittle Ice Cream

Break from your ordinary scoop with a crunchy, floral and salty flavor that has just a hint of rosemary.

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Cast-Iron Plum Cake

Learn to make a plum cake on your grill. 

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TT Ice Cream Base

Learn to make TT's ice cream base at home.

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Madeleines

Learn to make the perfect madeleines from David Lebovtiz's "My Paris Kitchen."

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Fried-Egg Sandwich with Potato and Romesco

Crispy potato, romesco sauce and a fried egg between two slices of fluffy focacia help create your new favorite sandwich. 

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Spiedino alla Romana

Make grilled cheese, Italian-style, with this umami-packed version from Danny Amend of Marco's in Brooklyn.

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Béarnaise Sauce

Steak sauce doesn't get any more classic than Béarnaise. Try our Test Kitchen's take on the sauce.

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Crispy Baby Artichokes with Anchovy Aioli

Amp up your aioli with anchovies (and some fried artichokes) with this recipe from Mike Friedman of Red Hen in Washington, D.C. 

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Spring Pea and Arugula Matzo Brei

This Passover, our Test Kitchen took up the savory challenge and came up with a seasonally on-trend and amazingly delicious spring pea and arugula variation of matzo brei. It cuts like a Spanish tortilla and is finished with crème fraî...

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Strangolapreti alla Trentina

Get a sneak peek at Jonathon Sawyer's Trentina in Cleveland with his oozy, cheesy dumplings.

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Almond Cake with Macerated Strawberries and Cardamom Cream

End your spring dinner party on a sweet note with almond cake strewn with macerated strawberries and cardamom-spiced cream!

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Crispy Potatoes with Saffron Aioli

For getting sweetly floral saffron aioli our Test Kitchen adds the thread to warm water.  The creamy aioli is perfect with the crisp potatoes. 

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Asparagus with Egg and Chorizo

A twist on sauce gribiche from Dirty Habit's David Bazirgan. Make it today!

 

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Scrambled Eggs

Master the art of scrambled eggs with our Test Kitchen's foolproof recipe. Make it today!

 

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Carbonara Arancini

Our carbonara arancini combines the flavors in Italian risotto and a rich pasta. Make our Test Kitchen's recipe!

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Riz Au Lait Arancini

Our dessert arancini borrow flavors from riz au lait, an orange-infused French rice pudding. Make our Test Kitchen's recipe!

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Chinese Sausage Arancini

Sweet sausage and scallion-ginger sauce transforms the sushi rice in our Chinese arancini. Make our Test Kitchen's recipe!

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Cauliflower Marsala

Our Test Kitchen's take on chicken Marsala gets its heft from big chunks of cauliflower, and a meaty oomph from mushrooms, soy and, of course, Marsala wine

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Salt-Crusted Branzino with Agrumi Sauce

At Bartolotta, Ristorante di Mare in Las Vegas, chef Paul Bartolotta puts a flavorful twist on salt-crusted branzino. Try out his recipe.

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Australian Meat Pie

Jason Crew of Sheep Station in Park Slope, Brooklyn, whips up his Australian meat pies for some football game chow.

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Fresh Pappardelle

Tim Maslow makes fresh pappardelle for his bolognese. Make it today!

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Cesare's Egg

We're obessed with this Piedmontese chestnut polenta recipe, and you should be, too. Read more!

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Fettuccine with Cherry Tomatoes, Parmesan and Basil

Enzo Febbraro, the chef of Allegro at the Wynn in Las Vegas, tosses sautéed cherry tomatoes, basil and Parmesan with homemade fettuccine.

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Traditional Soft Pretzels

Andrea Slonecker swaps the usual lye dip for baking soda when making her soft, chewy pretzels. Make it today!

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Salted Chocolate-Rye Cookies

Densely chocolaty, with crackly tops, there ain't no hippie in these rye flour cookies from Tartine's Chad Robertson.

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Culurgiones with Brown Butter

Adam Leonti's antiquated Sardinian pasta, filled with potatoes and pooled in a buttery sauce, only needs a little fresh mint and grated Pecorino. 

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Pistachio, Guanciale and Chicken Liver Stuffing

Our Test Kitchen has a rich, crunchy, funky inspired combo this Thankgiving: Pistachio, Guanciale and Duck Liver Stuffing. Read more!

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Cornbread Dressing with Sage and Black Pepper

For a Southern twang on the standard stuffing, Arkansas native Robert Newton of Brooklyn's beloved Seersucker and Nightingale 9 restaurants shared his family's recipe for Cornbread Dressing with Sage and Black Pepper. Read more!

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Saffron, Mussel and Nduja Stuffing

Bring some alluring, red-tinted Saffron, Mussel and Nduja Stuffing to the holiday table this year. Read more!

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Grapefruit Custard Pie with a Saltine Pie Crust

A humble crust made of Saltine crackers caught our eye as we flipped through Emily and Melissa Elsen's The Four & Twenty Blackbirds Pie Book. The sisters suggest filling the pie crust with a grapefruit custard spiked with Campari.<...

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Scotch Eggs

Matt Abergel, the chef and co-owner of Yardbird in Hong Kong, share his Japanese twist on the Scotch egg.

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Buttermilk Soup with Biscuits

René Redzepi is known for inspired New Nordic cuisine, but not so much comfort food. See his take on the classic Danish buttermilk soup known as koldskål.

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Perfect Instant Ramen

Roy Choi shares his take on the ubiquitous Korean staple of ramen. He poaches an egg and melts American cheese on top of the springy noodles. Read more!

 

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Dark Chocolate Mousse with Earl Grey

Famed French chocolatier Michel Richart stopped by our Test Kitchen to make that ever-so-classic dessert of chocolate mousse. His version infuses Earl Grey tea into heavy cream. Read more!

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Chicken Roasted in a Simple Crust

At the first cold snap, Tasting Table's executive chef Brendan McHale likes to roast a chicken encased in homemade puff-like pastry dough into which he's folded finely chopped herbs. Make the recipe and read more!

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Ginger Karaage Chicken

Gramercy Tavern's Michael Anthony makes fried chicken the Japanese way. Make his recipe for Ginger Karaage Chicken and read more!

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Snickers

In celebration of the Sorella cookbook, and with Halloween on our minds, we visited Sorella's kitchen to snag the secret behind making a proper homemade take on a Snickers bar. Read more!

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Beer-Battered Apple Fritters

Chef Daniel Humm's food at NYC's Eleven Madison Park and The NoMad is anything but casual, but his apple fritters are downright down-home. Beer-battered Crispin rings are deep-fried and coated with cinnamon and sugar--better than any apple doug...

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Avocado Toast

Jordan Toft of Los Angeles' Everleigh deconstructs gribiche sauce (soft-boiled egg, cornichons, salt-cured capers, Dijon and herbs) for his take on avocado toast.

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Brown-Butter Apple Tart

Make this Brown-Butter Apple Tart recipe from Mika Paredes, chef de cuisine at Beast in Portland, Oregon

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Larisa's Pirozhki

Caramelized cabbage fills these comforting pirozhkis from food and travel writer Anya von Bremzen.

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Sweet-and-Sour Pork Ribs

Make these Sweet-and-Sour Pork Ribs from Delicatessen chef Titus Wang.

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Macaroon Sandwich Cookies

Learn to make the all-American macaroon from Danny Macaroon at Tasting Table.

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Cobblestone Egg Sandwich

Cobblestone egg sandwich from Kitchen 208 in Charleston, SC

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Ham Fried Rice

Ham Fried Rice from Old Major, Denver, CO

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Key Lime Pie with Lime Meringue

Key Lime Pie with Lime Meringue from Fishing with Dynamite in Manhattan Beach, CA

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New Classic Caesar Salad

Caesar Salad from the Tasting Table Test Kitchen

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New Potato Salad "Tartare"

This potato salad may change your life.

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Egg-White-and-Turkey Bacon Wrap with Herbs and Arugula

Our Test Kitchen's breakfast wrap one-ups the drive-thru.

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White Beans with Carrot Vinaigrette

White Beans with Carrot Vinaigrette, adapted from Frederik de Pue, Table, Washington, D.C

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WTF Potato Salad

WTF Potato Salad from Smoke and Pickles by Ed Lee (Artisan)

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Cheetos Macarons

Cheetos Macarons

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Potato-Leek Hash with a Fried Egg

Potato-Leek Hash with a Fried Egg

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Chicken Hot Pot

Hinoki & the Bird chef Kuniko Yagi shares her recipe for Japanese-style chicken hot pot

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Pickled Egg Salad on Toast

Pickled Egg Salad from The Hive, Bentonville, AR

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Chocolate Chip Cookies

Trenchermen executive sous chef, Rebecca LaMalfa, shares her chocolate chip cookie recipe, a nostalgic favorite inspired by her mother's recipe.

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Trail Mix with Ginger, Nuts and Coconut

You don't have to be on the go to enjoy this curry-spiced trail mix.

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Garlic- and Curry Leaf-Poached Eggs over Bulgur Pilaf

Michael Paley's curry leaf-poached eggs are a California dream.

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Cocoa Custard

Cocoa Custard from Nicole Krasinski

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Violet Ice Cream

Violet Ice Cream from Andrea Litvin

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Falafel-Style Lentil Burgers with Feta Sauce

You won't miss the meat with our Test Kitchen's falafel-style lentil burgers with feta sauce.

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Fazzoletti with Broccoli Rabe Pesto

A Mario Batali disciple shares a recipe for Fazzoletti with Broccoli Rabe Pesto

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Steamed Mushrooms, Poached Eggs, Chiles and Parmesan

Greg Vernick's steamed-mushroom-and-poached-egg dish will warm your heart and your stomach.

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Rye-and-Salmon Cakes

Flake your fish into healthful rye-and-salmon cakes.

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Butternut Squash Steak and Eggs

A new take on steak and eggs, starring butternut squash.

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Shrimp Fried Rice

Fried rice from Andrew Francisco

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Goji-Poppy Bran Muffins

Try an antioxidant-rich spin on bran muffins.

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Pumpkin Custards

A lighter take on a classic holiday dessert lets pumpkin shine.

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Homemade Fettuccine with Quick Tomato-Olive Sauce

Homemade pasta with quick tomato-olive sauce from the Tasting Table Test Kitchen

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Spaghetti and Meatballs

Get a meatball recipe from the executive chef of Paley's Place in Portland, OR.

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Spanish Potato Salad

Make a potato salad recipe from Lauren DeSteno.

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Tomato-Basil Pie

Make a tomato-basil pie recipe from Cole Ellis.

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Sweet Corn Crème Brûlées

Sweet Corn Crème Brûlée from Ashley Weaver, Burritt Room + Tavern, San Francisco

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Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone

Make a sponge cake recipe from Marjorie Meek-Bradley from Graffiato.

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Eggs Went Down to Georgia

A smoky take on deviled eggs from now-shuttered Miami restaurant, Georgia's Union.

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Dulce de Leche Ice Cream

Meet Atsushi Takatsuki, sous chef at MB Post, and get his recipe for dulce de leche ice cream.

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Stuffed Summer Zucchini with Tomatillo Salsa and Poached Eggs

Chef Carlos Ysaguirre puts a farm fresh spin on summer zucchini.

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Ultimate Mayo

Make the ultimate mayonnaise with this recipe.

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Flatbread with Hummus and Lamb Sausage

Meet Nicolai Lipscomb, chef de cuisine at Fifth Floor, and get his recipe for grilled flatbread with lamb sausage.

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Omelet with Peas, Asparagus and Goat Cheese

Omelet with Peas, Asparagus and Goat Cheese from Ian Muntzert, Commonwealth, San Francisco

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Farm Egg Baked in Celery Cream

Farm Egg Baked in Celery Cream from Stephen Satterfield, Miller Union, Atlanta.

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Pistachio Croissants

Twice-baked pistachio croissants from the Tasting Table Test Kitchen.

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Egg-Yolk Caramel

Egg-Yolk Caramel from David Posey, Blackbird, Chicago

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Smoked-Meat Hash

Smoked-Meat Hash, adapted from The Mile End Cookbook, Noah and Rae Bernamoff (Clarkson Potter)

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Fried-Egg Sandwich with Kimchi and Bacon

Meet Tim Dornon, chef de cuisine at Uchiko, and get his recipe for a fried-egg sandwich topped with bacon and kimchi.

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Smoked-Trout Deviled Eggs

Smoked-Trout Deviled Eggs

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Stir-Fried Noodles with Chicken, Ginger and Basil

Stir-Fried Noodles with Chicken, Ginger and Basil from Titus Wang, sous chef, Annisa, New York City

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Chicken Croquetas

Chicken croquetas recipe.

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Fried Eggs With Thai Long Pepper and Hot Sauce

Fried eggs with Thai long pepper and hot sauce. 

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Coddled Egg with Crab, Bacon and Leeks

These superb coddled eggs and grits are now a fixture on Cardoz's menu at the newly opened North End Grill in New York City.

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Chocolate Pots de Creme

How to make chocolate pots de crème.

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Roman Stracciatella (Egg Drop Soup)

Brandon McGlamery's stracciatella is a best seller at Prato, the casual and newly opened younger sibling to More »

Sugar Cookies

Sugar Cookies from Brooke Lenderman, The Bakery at Cakes & Ale, Decatur, GA

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Blue Cheese Soufflés

Blue Cheese Souffl&#233;s from the Tasting Table Test Kitchen

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Deviled Eggs with Chives, Dill and Caviar

Deviled Eggs with Chives, Dill and Caviar

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Huevos Estrellados con Chorizo (Fried Eggs With Chorizo)

Huevos Estrellados con Chorizo (Fried Eggs With Chorizo) from Ryan Poli, Tavernita, Chicago

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Leek and Pancetta Risotto with Fried Egg

McRonald's leek and pancetta risotto appears seasonally at Brassica, is both creamy and surprisingly light.

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Sablés

Sabl&#233;s from Dorie and Josh Greenspan, CookieBar

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Scrambled Eggs with Hand-Chopped Pork

Scrambled Eggs with Hand-Chopped Pork from Charles Phan, Wo Hing General Store, San Francisco

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Liquid Cheesecake

Christina Tosi has a dirty little secret and she's not afraid to share it: She loves underbaked cheesecake.

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Maple Thyme Custard

Sweetened slightly with maple syrup and infused with the woody flavor of thyme, the custards are served alongside a thin shard of bacon.

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Shaved White Mushroom and Egg Salad with Salsa "Apicius"

Colatura (Italian anchovy essence) and pine nuts, both commonplace in the era of the Apicius, blend seamlessly with thinly sliced mushrooms and eggs.

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Caesar Salad Deviled Eggs

Caesar Salad Deviled Eggs from Good Food to Share (Williams-Sonoma)

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Tortilla Española

There's something to be said for a dish that requires just five ingredients from start to finish. In the traditional tortilla Española, or Spanish omelet, the quality and careful preparation of each ingredient--eggs, olive oil, garlic, oni...

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Sweet Corn-Stuffed Zucchini Blossoms

How to make Sweet Corn-Stuffed Zucchini Blossoms.

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Cherry-Vanilla Scones

This recipe folds tart, ruby-fleshed cherries with buttermilk-lightened batter and is written as a versatile base recipe, inviting you to play with the fats, flour and fillings according to the season and whim.

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Pork Chop Alla Milanese

Succulent Pork chop Milanese from Jonathan Waxman's new cookbook, Italian My Way.

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Baked Eggs with Pancetta and Rosemary

Baked eggs from chef Jenn Louis at Sunshine Tavern in Portland

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Pork Meatballs on Lemon Leaves

Pork Meatballs on Lemon Leaves adapted from Steve Samson and Zach Pollack of Sotto

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Bay Leaf Crème Brûlée

Try this bay leaf creme brulee from Portland's Little Bird.

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Royal Potato Salad

A posh potato salad from our favorite new British cookbook

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Shaker Bake

Shaker Bake adapted from Dinah Grossman of Cheap Tart Bakery

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Chocolate Mousse

Chocolate Mousse, adapted from Jody Williams

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Chocolate Mousse

Chocolate Mousse from Caite Whitbeck, Buvette

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Egg Drop Soup

Egg Drop Soup

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Mushroom Toast

Chef Aaron Josinsky's recipe for mushroom toast from the Bluebird Tavern in Burlington, Vermont

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Salted-Caramel Budino

Chef Marcie Turney's recipe for salted-caramel budino from Barbuzzo restaurant in Philadelphia

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Steamed Eggs Nestled in a Bed of Greens

Steamed Eggs Nestled in a Bed of Greens

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Sugar Egg Puffs

Sugar Egg Puffs

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Tequila Lime Cupcakes

Tequila Lime Cupcakes

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Scones

Scones 

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Raspberry Custard Cake

Raspberry Custard Cake

 

 

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The Publican's Waffles with Honey Butter and Pickled Plums

The Publican's Waffles with Honey Butter and Pickled Plums

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Olive Oil Semolina Cake

Olive Oil Semolina Cake 

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Shakshuka

John Gorham's recipe for shakshuka from Tasty n Sons restaurant in Portland, Oregon

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Baked Eggs with Tomatoes and Mushrooms

Baked Eggs with Tomatoes and Mushrooms 

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Scott Howard's Crab Cakes

Scott Howard's Crab Cakes

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Poached Eggs and Frisée Wedge

Poached Eggs and Frisée Wedge

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Crispy Lemon-Fried Olives

Crispy Lemon-Fried Olives adapted from Jamie Leeds

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Herbed Gruyère Popovers

Herbed Gruyère Popovers adapted from Kris Morningstar and Joshua Graves

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Spinach Salad With Bacon Vinaigrette Candles

Spinach Salad With Bacon Vinaigrette Candles adapted from Rick Gresh

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The Country Cat's Butterscotch Pudding

The Country Cat's Butterscotch Pudding, adapted from Jackie Sappington

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Banana-Nut Monkey Bread

Banana-Nut Monkey Bread adapted from The Redhead

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Tequila-Lime Pound Cake With Vanilla Glaze

Tequila-Lime Pound Cake With Vanilla Glaze, adapted from Chrysta Wilson

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The Commuter Sandwich

The Commuter Sandwich, adapted from La Grande Orange

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Pan Bagnat

Pan Bagnat adapted from Alain Giraud

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Afuega L'Pitu Cheesecake

Afuega L'Pitu Cheesecake adapted from Despaña

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Loteria Grill's Chilaquiles Verdes

Loteria Grill's Chilaquiles Verdes from Jimmy Shaw; adapted from L.A.'s Original Farmer's Market Cookbook

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