Finding small containers of plain yogurt is tough, but I’ve found a perfect way to use up leftovers: Olive Oil-Fried Eggs with Yogurt and Lemon from Julia Turshen’s “Small Victories.” This simple breakfast mixes yogurt with lemon juice, salt, and pepper, topped with crispy eggs and fresh herbs.
Based on a salad he enjoyed at Hi Tops bar in San Francisco this recipe features crispy roasted kale chips mixed with arugula for a delightful texture contrast. The real star is the balsamic, miso, honey, and scallion oil vinaigrette
On “Be My Guest,” Ina Garten hosted Danny Meyer, who cooked Orecchiette with Broccoli Rabe and Sausage. However, the Food Network’s recipe had several discrepancies, such as different ingredient amounts and instruction orders, leading to confusion.
Since making a big batch of my new favorite condiment, Edy Massih’s spicy tomato jam, his Za’atar Shakshuka has been on our regular rotation! Rather than cooking the eggs in the tomato sauce, these are cooked in za’atar paste (a blend of za’atar and olive oil) until the eggs are set and the yolk remain runny.
As a cartoon in the New Yorker recently said, “Summer’s here. Do you want to talk incessantly about tomatoes or corn?” All I ask is: why choose? Sure, I practically eat tomato sandwiches daily during July and August, but I’m never going to turn down […]
These vegan and dairy-free treats are an absolute favorite of my friend, Katie, who’s been raving about them for years! Deb skips the eggs and subs in oil for butter for the moist sponge flavored with almond and vanilla extract and lemon juice.
This dish is an ideal, flavor-packed dinner for busy weeknights. Just mix pesto with panko, an egg, red pepper flakes, ground chicken, and Parmesan, then bake!
Colu Henry’s A Dirty Bird (aka Potato Chip Chicken)’s smokey, sweet & salty, crunchy coating combined with the tender, moist chicken are what dreams are made of!