This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.
Author: Garlic & Zest
Author: Dianne Jefferies
Author: Bon Appétit Test Kitchen
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them...
Author: Philip Krajeck
Author: Elizabeth Falkner
Author: Andreas Viestad
Author: Gil Marks
Author: Shelley Wiseman
Author: Patricia Yeo
Author: Bonnie Bennett
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move...
Author: Katherine Sacks
Author: Zarela Martinez
Author: Michael Mina
Author: Lachlan Mackinnon-Patterson
Author: Marge Perry
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
Author: Alain Ducasse
Author: Lidia Bastianich
Author: Mary Cech