Egg and hashbrown nests
On the sixth day of Christmas, my true love gave to me Six geese-a-laying Five golden rings Four calling birds, three French hens, two turtledoves, and a partridge in a pear tree. For a pretty simple idea–bake hashbrowns and an…
Eggs and cookie texture
I generally keep a pretty hefty stock of baking supplies on hand—flour, butter, sugar, eggs, giant Costco bags of chocolate chips. You know, the essentials. But it’s also important to know how to work around a sparse pantry or fridge…
Herbed Hollandaise sauce and eggs Benedict
I LOVE brunch. Both the delicious although totally absurd food (s’mores pancakes, anyone?) and the lazy weekend it represents. I used to go to brunch with friends fairly regularly, hitting a number of pretty excellent places in my brunch-restaurant-laden hipster…
South of the border deviled eggs
Since we now know all there is to know about egg whites, we’re delving deeper (literally) into eggs and tackling the yolk. This is the first post in a series exploring the other half of the mighty egg. Check back…
Broccoli-Tomato Omelet
Eggs: the basics Harold McGee’s chapter on eggs (to which I’ve been glued the past few days because holy cow, eggs are amazing) begins with this tribute to the humble food: “An egg is the sun’s light refracted into life”…
