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    Nov 17, 2012 |Story| Los Angeles Times

  1. 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: Mustard, Sour Cream, Kosher Salt, French Toast, Cheese

    2. Oct 31, 2012 |Story| Chicago Tribune

  2. Variable, portable and adorable

    Take everything you love about pie — that rich, flaky crust cradling your favorite filling — and downsize it into a compact package. Behold the little wonder that is the hand pie. Convenient, simple and, dare I say it — terribly cute — it's pie's answer to the cupcake, without the fussy decorations.
    Take everything you love about pie — that rich, flaky crust cradling your favorite filling — and downsize it into a compact package. Behold the little wonder that is the hand pie. Convenient, simple and, dare I say it — terribly cute &#...

    Tags: Cinnamon, Foods and Beverages, Apples, Lifestyle and Leisure, Pecans

    3. Nov 12, 2012 |Story| Winchester Sun

  3. School menus: Nov. 13, 2012

    <strong id=&quot;tinymce" class="mceContentBody " dir="ltr">Elementary schools</strong>
    Elementary schools Breakfast Choice of scrambled eggs with sausage, cereal and toast, yogurt and toast, juice, fruit and milk. Lunch Choice of baked ranch drumstick with roll, grilled cheese, chef salad, mashed potatoes with gravy, green beans, A plus...

    Tags: Foods and Beverages, Lifestyle and Leisure, Chicken Salad, Peanut Butter, Chicken

    4. Oct 20, 2012 |Story| Los Angeles Times

  4. A culinary 'Little Belize' in South L.A. area

    The last undiscovered ethnic culinary enclave in L.A. might be a dozen-plus Belizean restaurants in the South Los Angeles area, a &quot;Little Belize" offering the multi-culti flavors of the tiny country formerly known as British Honduras.
    The last undiscovered ethnic culinary enclave in L.A. might be a dozen-plus Belizean restaurants in the South Los Angeles area, a "Little Belize" offering the multi-culti flavors of the tiny country formerly known as British Honduras. Drive south from...

    Tags: Foods and Beverages, Appetizers, Central America, Tortillas, Restaurants

    5. Oct 14, 2012 |Story| Herald Mail

  5. Home cooking: Gail Blumenthal's chocolate chip mandel bread

    Former Hagerstown resident Gail Blumenthal's parents and uncle and aunt co-owned a bakery in Washington, D.C., in the 1940s and '50s. After they sold the business, Blumenthal's father continued to bake for the family.
    Former Hagerstown resident Gail Blumenthal's parents and uncle and aunt co-owned a bakery in Washington, D.C., in the 1940s and '50s. After they sold the business, Blumenthal's father continued to bake for the family. One of his recipes was...

    Tags: Washington, DC, Biscotti, Breads, Recipes

    6. Oct 15, 2012 |Story| Baltimore Sun

  6. The breakfast menu at Johnny's, the new Foreman Wolf restaurant

    Johnny's, the fifth restaurant from Baltimore restaurateurs Tony Foreman and Cindy Wolf, is scheduled to open Tuesday morning in Roland Park.&nbsp; They're not fooling around either. Johnny's goes straight into a seven-day, three-meal schedule.
    The Baltimore Sun
    Johnny's, the fifth restaurant from Baltimore restaurateurs Tony Foreman and Cindy Wolf, is scheduled to open Tuesday morning in Roland Park.  They're not fooling around either. Johnny's goes straight into a seven-day, three-meal schedule. • Get a...

    Tags: Foods and Beverages, Sage, Roland Park, Restaurants, Pancakes

    7. Oct 11, 2012 |Story| RedEye

  7. 14 new weekend brunches

    &quot;This neighborhood is pretty rich in brunch tradition," chef Patrick Sheerin said. The man speaks the truth: Trenchermen, the 4-month-old restaurant he runs with co-chef and brother Michael in Wicker Park, is just blocks from brunch faves such as The Bongo Room, Toast and Milk &amp; Honey. "We wanted brunch to be a twist on familiar items and maybe be a little more on the savory side."
    RedEye
    "This neighborhood is pretty rich in brunch tradition," chef Patrick Sheerin said. The man speaks the truth: Trenchermen, the 4-month-old restaurant he runs with co-chef and brother Michael in Wicker Park, is just blocks from brunch faves such as The...

    Tags: Foods and Beverages, Restaurants, Lifestyle and Leisure, Thyme, Sandwiches

    8. Oct 6, 2012 |Story| Los Angeles Times

  8. Culinary SOS: Rib City Grill's pecan pie

    Los Angeles Times
    Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo. The real prize was the pecan pie the restaurant served. It is by far the best pecan pie I have ever had! Servers said it was prepared locally....

    Tags: Los Angeles Times, Restaurants, Lifestyle and Leisure, Noelle Carter, Pecan Pie

    9. Oct 2, 2012 |Story| Chicago Tribune

  9. Discovering the old way

    It started out an ordinary enough morning. I was on vacation in London with girlfriends, and we'd planned our day around where we wanted to eat. For breakfast we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always do when I go out for breakfast: I scanned the menu for eggs.
    It started out an ordinary enough morning. I was on vacation in London with girlfriends, and we'd planned our day around where we wanted to eat. For breakfast we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always...

    Tags: Foods and Beverages, Osteria Mozza, Restaurants, Lifestyle and Leisure, Kosher Salt

    10. Sep 8, 2012 |Story| Los Angeles Times

  10. A fresh take on the frittata: Master Class

    It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always do when I go out for breakfast: I scanned the menu for eggs. When I saw a frittata, I ordered it, having no idea that it was going to be nothing short of life-altering. Life-altering in terms of my egg-making and egg-eating life, anyway.
    It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'...

    Tags: Ruth Reichl, Italy, Foods and Beverages, Pizzas, Salads

    11. Aug 18, 2012 |Story| Los Angeles Times

  11. The California Cook: Zucchini is a versatile star of summer

    Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas.
    Los Angeles Times
    Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you...

    Tags: Foods and Beverages, Lemons, Lifestyle and Leisure, Salt, Zucchini

    12. Jun 22, 2012 |Story| Los Angeles Times

  12. Counter Intelligence: Lazy Ox Canteen in Little Tokyo

    Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the sensation of biting into a stone. He drives dark-chocolate nails into scoops of sorbet. He smears fish eggs on sheets of edible plastic or curls of edible construction paper. He even has a manifesto: &quot;You don't have to like something to like it."
    Los Angeles Times Restaurant Critic
    Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the...

    Tags: Lazy Ox Canteen, Restaurants, Lifestyle and Leisure, Potatoes, Sex Pistols (music group)

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Eggs Photos
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