Author: Kathleen Hulsy
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
Author: Rhoda Boone
Author: Victoria Granof
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the...
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the...
Author: Diane Phillips
Author: Gale Gand
Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.
Author: Fran Nadzam
Author: Lisa Mayfield
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Sheila Lukins
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Author: Rhoda Boone
Author: Paul Grimes
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Author: Dora Moel
Author: Sheila Lukins
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Nathalie Dupree
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.
Author: Kylie Kwong
Author: Molly Wizenberg
Author: Claudia Fleming
Author: Larry Steven Londre
Author: Ian Knauer