I'm practical and hungry, a duo that makes leftovers the best part of any holiday meal. That's as true for the Easter ham as with any other platter of protein at a famil...
I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
The magic is built into th...
Here is the American Egg Board’s tried and true method for cooking hard-boiled eggs:
Place eggs in a saucepan large enough to hold them in a single layer. Add cold water...
Make sure you follow a few food safety rules when you decorate hard-boiled eggs. The most important thing to decide is whether or not you want to eat the decorated eggs ...
Two decades ago, I learned two things about hard-boiled eggs from a handsome Moroccan gentleman.
As teenagers, he and his friends spent summers working on farms in Franc...
With spring, it's time to turn over — and eat — a new leaf.
Think tender, sweet spinach; vibrant, earthy kale; frilly, peppery arugula; bright-stemmed chard; astringent ...
This sweetened, spiced soy sauce is the secret ingredient in the glorious, garlicky dressing used for Sichuan wontons.
Light soy sauce, tamari soy sauce and Sichuan pepp...
Sunday afternoon. Cloudy. I’m reading Fuchsia Dunlop and getting very, very hungry. I need a bowl of dan dan noodles immediately and make out a grocery list for that and...
Shaoxing wine and tamari sauce, used as ingredients in this recipe, are available at select well-stocked supermarkets as well as Asian markets.
Preparation: 1 hour
Makes...
Look to the sea for dinner possibilities during Lent
Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let ...
