recipe-searcharea-head
recipe-searcharea-img
You searched for: Egg

Pumpkin and Pecan Pancakes

Learn to make pumpkin and pecan pancakes. 

More »

Breakfast Pasta

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

More »

Dominique Ansel's Banana Bread

Learn to make Dominique Ansel's banana bread. 

More »

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.

More »

Pâte à Choux

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

More »

Koldskål (Danish Chilled Buttermilk Soup)

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

More »

Fig and Raspberry Galette

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

More »

Lamb Carpaccio with Figs, Green Olives and Mint

Learn to make lamb carpaccio for the perfect appetizer. 

More »

Buttermilk Biscuits

Learn to make buttermilk biscuits at home. 

More »

Classic Tiramisu

Learn how to make this classic tiramisu.

More »

Black Sesame Ice Cream Sandwiches

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

More »

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.

More »

Cast-Iron Plum Cake

Learn to make a plum cake on your grill. 

More »

TT Ice Cream Base

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

More »

Madeleines

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

More »

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. 

More »

Spiedino alla Romana

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

More »

Béarnaise Sauce

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

More »

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. 

More »

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...

More »

Strangolapreti alla Trentina

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

More »

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!

More »

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. 

More »

Asparagus with Egg and Chorizo

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

 

More »

Scrambled Eggs

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

 

More »

Carbonara Arancini

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

More »

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!

More »

Chinese Sausage Arancini

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

More »

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

More »

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.

More »

Australian Meat Pie

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

More »

Fresh Pappardelle

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

More »

Cesare's Egg

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

More »

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.

More »

Traditional Soft Pretzels

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

More »

Salted Chocolate-Rye Cookies

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

More »

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. 

More »

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!

More »

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!

More »

Saffron, Mussel and Nduja Stuffing

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

More »

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.<...

More »

Scotch Eggs

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

More »

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.

More »

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!

 

More »

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!

More »

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!

More »

Ginger Karaage Chicken

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

More »

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!

More »

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...

More »

Spinach, Ricotta and Mascarpone Tortelloni

Learn to make tortelloni from an Italian pasta master, Giovanni Rana.

More »

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.

More »

Brown-Butter Apple Tart

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

More »

Larisa's Pirozhki

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

More »

Sweet-and-Sour Pork Ribs

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

More »

Macaroon Sandwich Cookies

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

More »
picture

Cobblestone Egg Sandwich

Cobblestone egg sandwich from Kitchen 208 in Charleston, SC

More »
picture

Ham Fried Rice

Ham Fried Rice from Old Major, Denver, CO

More »
picture

Key Lime Pie with Lime Meringue

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

More »

New Classic Caesar Salad

Caesar Salad from the Tasting Table Test Kitchen

More »

New Potato Salad "Tartare"

This potato salad may change your life.

More »

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

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

More »
picture

White Beans with Carrot Vinaigrette

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

More »

WTF Potato Salad

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

More »

Cheetos Macarons

Cheetos Macarons

More »

Potato-Leek Hash with a Fried Egg

Potato-Leek Hash with a Fried Egg

More »

Chicken Hot Pot

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

More »
picture

Pickled Egg Salad on Toast

Pickled Egg Salad from The Hive, Bentonville, AR

More »

Chocolate Chip Cookies

Chocolate Chip Cookies

More »

Trail Mix with Ginger, Nuts and Coconut

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

More »

Garlic- and Curry Leaf-Poached Eggs over Bulgur Pilaf

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

More »

Cocoa Custard

Cocoa Custard from Nicole Krasinski

More »

Violet Ice Cream

Violet Ice Cream from Andrea Litvin

More »

Cheese-Filled Crumb Tart

Cheese-Filled Crumb Tart recipe

More »

Mille-Crêpe Tiramisu Birthday Cake

Mille-Crêpe Tiramisu Birthday Cake from Francisco Migoya

More »

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.

More »

Fazzoletti with Broccoli Rabe Pesto

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

More »

Steamed Mushrooms, Poached Eggs, Chiles and Parmesan

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

More »

Rye-and-Salmon Cakes

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

More »
picture

Buttermilk Cornbread

Buttermilk Cornbread from Carriage House in Chicago

More »

Butternut Squash Steak and Eggs

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

More »

Shrimp Fried Rice

Fried rice from Andrew Francisco

More »

Vanilla Tuile Fortune Cookies

Vanilla Tuile Fortune Cookies from The Country Cat 

More »

Sicilian Dragon

A recipe for the Sicilian Dragon cocktail from Barrelhouse Flat. 

More »

Deconstructed Croquembouche with Dulce de Leche Cream

Deconstructed Croquembouche with Dulce de Leche Cream

More »

Churros

Churros 

More »

Cardamom Macaroons

Coconut macaroons get a welcome face-lift from the addition of candied ginger
and cardamom.

More »

Goji-Poppy Bran Muffins

Try an antioxidant-rich spin on bran muffins.

More »

Holiday Sablés Breton

A recipe for French Butter Cookies, sables Breton, from La Fournette Bakery in Chicago. 

More »

Pumpkin Custards

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

More »

Homemade Fettuccine with Quick Tomato-Olive Sauce

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

More »

Spaghetti and Meatballs

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

More »

Sesame-Absinthe Cigars

Supporting recipe for Sesame-Absinthe Cigars from Caitlin Freeman, Blue Bottle Coffee, San Francisco

More »

Lemon Confit Vinaigrette

Lemon Confit Vinaigrette

More »

Spanish Potato Salad

Make a potato salad recipe from Lauren DeSteno.

More »
picture

Pork Meatballs

Pork Meatballs from Superba Snackbar in Venice, CA

More »

Tomato-Basil Pie

Make a tomato-basil pie recipe from Cole Ellis.

More »
picture

Sweet Corn Crème Brûlées

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

More »

Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone

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

More »

Eggs Went Down to Georgia

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

More »

Dulce de Leche Ice Cream

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

More »

Stuffed Summer Zucchini with Tomatillo Salsa and Poached Eggs

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

More »

Ultimate Mayo

Make the ultimate mayonnaise with this recipe.

More »

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.

More »

Omelet with Peas, Asparagus and Goat Cheese

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

More »

Peach-Mascarpone Custard Pie with Amaretti Cookie Crumble

Peach-Mascarpone Custard Pie with Amaretti Cookie Crumble from Evan Kleiman, host of KCRW's Good Food, Los Angeles

More »

Farm Egg Baked in Celery Cream

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

More »

Pistachio Croissants

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

More »

Egg-Yolk Caramel

Egg-Yolk Caramel from David Posey, Blackbird, Chicago

More »

Smoked-Meat Hash

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

More »

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.

More »

Smoked-Trout Deviled Eggs

Smoked-Trout Deviled Eggs

More »
picture

Rhubarb Custard Fool with Rhubarb Syrup

Rhubarb Custard Food with Rhubarb Syrup from Nigel Slater's new cookbook Ripe: A Cook in the Orchard.

More »

Ricotta Beignets

Airy ricotta beignets from executive chef Brendan McHale of the Tasting Table Test Kitchen.

More »

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

More »

Chicken Croquetas

Chicken croquetas recipe.

More »

Fried Eggs With Thai Long Pepper and Hot Sauce

Fried eggs with Thai long pepper and hot sauce. 

More »

Tamago Omelet

Tamago Omelet

More »
picture

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.

More »
picture

Chocolate Pots de Creme

How to make chocolate pots de crème.

More »
picture

Roman Stracciatella (Egg Drop Soup)

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

Sauerkraut, Pecorino and Ricotta Pancakes

Sauerkraut, Pecorino and Ricotta Pancakes

More »

Sugar Cookies

Sugar Cookies from the Tasting Table Test Kitchen

More »

Chocolate Chip Cookies

Chocolate Chip Cookies

More »

Vanilla-Malt Tart

Vanilla-Malt Tart from Meg Galus, NoMi, Chicago

More »

Sweet Cherry-Almond Clafouti

Sweet Cherry-Almond Clafouti

More »

Fried Onion Petals

Fried Onion Petals from Spike Mendelsohn, Good Stuff Eatery, Washington, D.C.

More »

Bourbon Biscotti

Crunchy biscotti are best enjoyed with a cup of coffee or perhaps a glass of vin santo, either of which softens the biscotti's twice-baked edges. This year, we're ditching both for bourbon.

More »

Cashew-Butter Cookies

Tasting Table LA: Cashew-Butter Cookies

More »

Sugar Cookies

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

More »

Parsnip Crème Brûlée

Parsnip Crème Brûlée from the Tasting Table Test Kitchen

More »

Blue Cheese Soufflés

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

More »

Pecan Tassies

Pecan Tassies from Chris Ford, Wit & Wisdom, Baltimore

More »

Double-Chocolate Sea-Salt Cookies

Double-Chocolate Sea-Salt Cookies

More »
picture

Deviled Eggs with Chives, Dill and Caviar

Deviled Eggs with Chives, Dill and Caviar

More »

Brioche

Brioche from "Jean-Louis: Cooking With the Seasons" (Thomasson-Grant)

More »

Huevos Estrellados con Chorizo (Fried Eggs With Chorizo)

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

More »

Chocolate-Cherry Cookies

Chocolate-Cherry Cookies from Kendall Melton, Contigo, Austin, TX

More »
picture

Leek and Pancetta Risotto with Fried Egg

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

More »

Sablés

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

More »

Scrambled Eggs with Hand-Chopped Pork

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

More »
picture

Marquee Migas

At brunch, the chef's modern American focus means guests can enjoy his version of migas, a Tex-Mex-inspired dish that pairs soft, creamy scrambled eggs with fried tortilla strips.

More »
picture

Liquid Cheesecake

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

More »

Clafoutis

Clafoutis from Marissa Guggianna at Ten Speed Press

More »
picture

Mexican Chocolate-Chip Cookies

Studded with chunks of Mexican chocolate, this cookie is the lunch-sack standby on steroids.

More »
picture

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.

More »
picture

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.

More »
picture

Garlic and Chicken Soup (Périgord Tourain)

This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left, you can do as the locals do, and add a good dose of red wine, slur...

More »

Caesar Salad Deviled Eggs

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

More »
picture

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...

More »

Sweet Corn-Stuffed Zucchini Blossoms

How to make Sweet Corn-Stuffed Zucchini Blossoms.

More »
picture

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.

More »
picture

Pork Chop Alla Milanese

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

More »
picture

Baked Eggs with Pancetta and Rosemary

Baked eggs from chef Jenn Louis at Sunshine Tavern in Portland

More »

Pork Meatballs on Lemon Leaves

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

More »

Bay Leaf Crème Brûlée

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

More »

Royal Potato Salad

A posh potato salad from our favorite new British cookbook

More »

Gouda Gougères

Gouda Gougères adapted from The One-Block Feast by Margo True

More »

Shaker Bake

Shaker Bake adapted from Dinah Grossman of Cheap Tart Bakery

More »

Chocolate Mousse

Chocolate Mousse, adapted from Jody Williams

More »

Chocolate Mousse

Chocolate Mousse from Caite Whitbeck, Buvette

More »

Croque-Madame

A classic bistro sandwich, built for two.

More »

Egg Drop Soup

Egg Drop Soup

More »

Maccheroni Alla Carbonara

Lincoln's Jonathan Benno revisits classic carbonara

More »

Chomeur Pudding

Chomeur Pudding, adapted from Brian Bossert, Tria Restaurant

More »

Salt-and-Pepper Sugar Cookies

Salt and pepper sugar cookie recipe from Durham's Scratch bakery

More »

Maple-Parsnip Cake

Michel Ricard's recipe for maple-parsnip cake from his new cookbook, Sweet Magic

More »

Mushroom Toast

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

More »

Salted-Caramel Budino

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

More »

Double-Chocolate Loaf with Peanut-Butter-Cream-Cheese Spread

Double-Chocolate Loaf with Peanut-Butter-Cream-Cheese Spread, adapted from Baked Explorations: Classic American Desserts Reinvented
(Stewart, Tabori & Chang)

More »

Gruyère and Black Pepper Popovers

Chef Jodi Elliott's popover recipe from Foreign & Domestic Food & Drink in Austin

More »

Steamed Eggs Nestled in a Bed of Greens

Steamed Eggs Nestled in a Bed of Greens

More »

Sugar Egg Puffs

Sugar Egg Puffs

More »

Tequila Lime Cupcakes

Tequila Lime Cupcakes

More »

Scones

Scones 

More »

Raspberry Custard Cake

Raspberry Custard Cake

 

 

More »

The Publican's Waffles with Honey Butter and Pickled Plums

The Publican's Waffles with Honey Butter and Pickled Plums

More »

Lemon Soufflé Pudding Cake

Lemon Soufflé Pudding Cake

More »

Miette's Brownies

Tasting Table SF: Miette's Brownies

More »

Blueberry Muffins

Blueberry Muffins 

More »

Brother Victor's Pear Clafoutis

Brother Victor's Pear Clafoutis

More »

Olive Oil Semolina Cake

Olive Oil Semolina Cake 

More »

Shakshuka

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

More »

Baked Eggs with Tomatoes and Mushrooms

Baked Eggs with Tomatoes and Mushrooms 

More »

Scott Howard's Crab Cakes

Scott Howard's Crab Cakes

More »

Poached Eggs and Frisée Wedge

Poached Eggs and Frisée Wedge

More »

Light and Fluffy Buttermilk Pancakes

Pancake recipe from the Blue Ribbon Cookbook

More »

Crispy Lemon-Fried Olives

Crispy Lemon-Fried Olives adapted from Jamie Leeds

More »

Brussels Sprouts with Brown Butter and Sage

Say goodbye to winter with this buttery side dish

More »

Herbed Gruyère Popovers

Herbed Gruyère Popovers adapted from Kris Morningstar and Joshua Graves

More »

Figs and Pain Doré

Figs and Pain Doré adapted from Food in the Louvre

More »

Spinach Salad With Bacon Vinaigrette Candles

Spinach Salad With Bacon Vinaigrette Candles adapted from Rick Gresh

More »

The Country Cat's Butterscotch Pudding

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

More »

Banana-Nut Monkey Bread

Banana-Nut Monkey Bread adapted from The Redhead

More »

Nana's Banana Bread

Nana's Banana Bread, adapted from DamGoodSweets

More »

Tequila-Lime Pound Cake With Vanilla Glaze

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

More »

The Commuter Sandwich

The Commuter Sandwich, adapted from La Grande Orange

More »

Pan Bagnat

Pan Bagnat adapted from Alain Giraud

More »

Afuega L'Pitu Cheesecake

Afuega L'Pitu Cheesecake adapted from Despaña

More »

Loteria Grill's Chilaquiles Verdes

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

More »