Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers...
Author: Susan G. Purdy
Used for sandwiches, flatbreads, toast, or desserts, "Cloud Bread" is a simple, 3-ingredient recipe that offers a high-protein, low-carb, low-cal, gluten-free alternative to bread. Adding seasoning like...
Author: The Epicurious Test Kitchen
Author: Tasha Garcia
Author: Bon Appétit Test Kitchen
Author: Katy Hees
Author: Tracey Seaman
Author: Melissa Roberts
Author: Jimmie Janesearing
Author: Lillian Chou
Author: Wuanda Walls
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.
Author: Kelly Mariani
Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Author: Kevin West
An easy Poached Eggs recipe
Author: Susie Theodorou
Author: Dale Van Sky
Author: Sarah Kagan
Author: Scott Peacock
Hard-boiled eggs turn out perfectly every time when steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.
Author: Coco Morante
Author: Dawn Perry
Author: Cory Schreiber
A sprinkle of feta cheese makes this omelet a real delight.
Author: Land O'Lakes
Author: Peter Kaminsky
Author: Kristin Donnelly
Author: Frank Fedele