The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: Elizabeth Andoh
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Author: Rosemary Leicht
Author: Hank Shaw
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Lori Longbotham
Author: Maggie Ruggiero
Author: Dorie Greenspan
Author: Tom Douglas
Author: Lillian Chou
Author: Brandon Wicks
Author: Julie Richardson
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
A big soup spoon is the way to go for oil basting.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Shane Coffey
It's not a party without deviled eggs! This classic deviled eggs recipe is great for all kinds of gatherings, whether an Easter brunch, a summer picnic, or just because.
Author: Elise Bauer
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Caroline Belk
Author: Melissa Kelly
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for...
Author: Kat Boytsova
This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea salt.
Author: Nick Korbee
Author: Andrea Albin