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    Feb 12, 2013 |Story| Aberdeen News

  1. Salad beats winter blues

      I’m not one to make New Year’s resolutions — I tend to set annual goals on my birthday in July instead — but I do always roll (and I mean roll) into January with a big case of food fatigue and a vow to end the crazy nonstop nibbling, which is part of the holiday fun, no matter which side of the pond I’m on.
      I’m not one to make New Year’s resolutions — I tend to set annual goals on my birthday in July instead — but I do always roll (and I mean roll) into January with a big case of food fatigue and a vow to end the crazy nonstop...

    Tags: Garlic, Salads, Arugula, Dietary Fiber, Tomatoes

    2. Feb 8, 2013 |Story| Los Angeles Times

  2. It's almost Mardi Gras! Got king cake?

    Mardi Gras is next Tuesday -- got your king cake?
    Mardi Gras is next Tuesday -- got your king cake? At first sight, it may come across as, well, a little unusual. A large wreath-shaped cake bedazzled in vibrant shades of purple, green and gold — there's nothing subtle about it. It might be...

    Tags: Lent, Entertainment Events, Ash Wednesday, Butter, Cream Cheese

    3. Feb 1, 2013 |Story| SFL

  3. Review: Smith & Wollensky

    <img src=&quot;http://interactive.sun-sentinel.com/images/restaurantstars/3halfstars.gif" alt="" />
    Forget the simple quiche, fruit salad and cheese Danish that once fueled home-cooked Sunday brunches. Nobody cooks anymore. Too few of us entertain. That's too bad, because I like nothing more than starting off the week with a Bloody Mary, good...

    Tags: Hazelnuts, Restaurants, Seafood, Foods and Beverages, French Toast

    4. Jan 23, 2013 |Story| Chicago Tribune

  4. The diner in your kitchen

    Everyone who walks into a diner immediately feels they can be themselves. The sight and aromas of the unpretentious food that greet us are as familiar as the fare produced in generations of American homes. Hot coffee, eggs, bacon, pancakes, waffles, corned beef hash, soup and chili, turkey or roast beef with gravy, pudding and pie.
    Everyone who walks into a diner immediately feels they can be themselves. The sight and aromas of the unpretentious food that greet us are as familiar as the fare produced in generations of American homes. Hot coffee, eggs, bacon, pancakes, waffles,...

    Tags: Corned Beef Hash, Restaurants, Onions, Beef Brisket, Chemical Industry

    5. Dec 12, 2012 |Story| Chicago Tribune

  5. Layered with love

    My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There's a tension in the room. Perhaps the new dough recipe should have been tested before being handed the ball in such a big moment? After all, this is the Major Leagues of Thanksgiving. Most of the assembled party uses the arrival of Skylar, my 6-month old cousin, as an excuse to abandon the bickering in the kitchen.
    My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There's a tension in the room. Perhaps the new dough recipe should have been tested before being handed...

    Tags: Entertainment Events, Thanksgiving, Butter, Stanley Tucci, Egg Yolks

    6. Dec 13, 2012 |Story| Los Angeles Times

  6. Dinner tonight! Croque-madame

    La Dijonaise's take on this classic French comfort food sandwich is rich b&eacute;chamel sauce and ham between two slices of pullman bread, topped with cheese that's melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the &quot;madame" from the "monsieur").&nbsp;<a href="http://www.latimes.com/features/food/la-fo-sos2-20100318,0,6237197.story" target="_blank">Yes, it's unapologetic goodness on a plate.</a>
    La Dijonaise's take on this classic French comfort food sandwich is rich béchamel sauce and ham between two slices of pullman bread, topped with cheese that's melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the...

    Tags: Swiss Cheese, Fried Eggs, Butter, Foods and Beverages, Noelle Carter

    7. Dec 10, 2012 |Column| ctnow.com

  7. Holiday Brunch at Bricco Trattoria Dec. 16

    <strong><a href=&quot;http://www.billygrant.com/bricco-trattoria" target="_blank">Bricco Trattoria</a> </strong>in Glastonbury hosts a special Holiday Brunch Sunday, Dec. 16 from 10 a.m. to 3 p.m.
    Bricco Trattoria in Glastonbury hosts a special Holiday Brunch Sunday, Dec. 16 from 10 a.m. to 3 p.m. The menu features two courses for $20.12, with a choice of starters: 1/2 caramelized grapefruit, organic yogurt with granola and caramelized grape or a...

    Tags: French Toast, Restaurants, Dining and Drinking, Lifestyle and Leisure

    8. Dec 11, 2012 |Story| WSBT-TV

  8. Good Ol' Southern Deviled Eggs

    These traditional southern-style deviled eggs get their down-home tangy taste from yellow mustard and relish. Any time of year, for an appetizer or a snack...these Good Ol' Southern Deviled Eggs will go fast! Serves: 6 Preparation Time: 5 min  ...

    Tags: Mustard

    9. Dec 8, 2012 |Story| Los Angeles Times

  9. Recipe: Chickpea turnovers

      Total time: 1 hour, plus chilling time for the pastries Servings: 24 pastries Note: This appetizer is based on a Middle Eastern pastry that often is spicy. If you are adding jalapeños to the filling, you can minimize the heat by removing the seeds...

    Tags: Onions, Salt

    10. Dec 28, 2012 |Story| SFL

  10. Sunday brunch is a party at Rosie's

    <img src=&quot;http://interactive.sun-sentinel.com/images/restaurantstars/3halfstars.gif" alt="" />
    Early in December, Rosie's Bar and Grill was decorated — I mean decorated! — for Christmas. I couldn't begin to count the number of pink Christmas trees I saw there. It was also Rosie's 10th anniversary weekend, so each customer was offered...

    Tags: Waffles, Biscuits, Nelly Furtado, Tomatoes, Onions

    11. Nov 19, 2012 |Story| Los Angeles Times

  11. Dinner tonight! Creamy scrambled eggs with fines herbes

    Eggs aren't just for breakfast. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons shows with <a href=&quot;http://www.latimes.com/features/food/la-fo-calcook-rec2-scrambled-eggs-20110331,0,4651938.story" target="_blank">this simple recipe</a>.
    Eggs aren't just for breakfast. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons shows with this simple...

    Tags: Scrambled Eggs, Noelle Carter, Black Pepper, Macaroni and Cheese, Butter

    12. Nov 17, 2012 |Story| Los Angeles Times

  12. Recipe: Griddled Thanksgiving stuffing 'pain perdu' with Gouda sauce and poached eggs

      Total time: About 3 hours over 2 days Servings: 6 to 8 Stuffing "pain perdu" 2 eggs 1/2 cup sour cream (crème fraîche or heavy cream can be substituted) 1/2 cup milk 1 1/2 teaspoons smooth Dijon mustard 3/4 teaspoon kosher salt 6 cups...

    Tags: French Toast, Poached Eggs, Dressing and Stuffing, Mustard, Sour Cream

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Eggs Photos
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Toast and jam with a fried egg
 » All 16 Eggs photos