Author: Dianne Jefferies
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
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: Marge Perry
Author: Patricia Yeo
Author: Shelley Wiseman
Author: Bonnie Bennett
Author: Andreas Viestad
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: Mary Cech
This savory pie is baked in a flaky phyllo pastry shell.
Author: Michael Mina
Author: Zarela Martinez
Fresh kale gets added flavor with bacon and onions, cooked in a cast-iron skillet.
Author: Lodge Cast Iron



