Author: Lou Jones
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: Lisa Mayfield
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Nick Malgieri
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
This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.
Author: BOBBIELLEN1
Author: Claudia Fleming
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
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: Bon Appétit Test Kitchen
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...
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
Author: Joan Nathan
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Author: Larry Steven Londre
Author: Deborah Madison
Author: Ellen Slaby
Author: Sheila Lukins
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Kathleen Hulsy
Author: Carla Snyder
Author: Tracey Seaman