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07/13/2010
Eggs in Aspic (Oeufs en Gelée)
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
05/04/2011
Smoked Salmon and Dill Quiche
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
Issue #81
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
10/29/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
05/09/2007
Never-Fail Soufflé
This quick, simple soufflé promises a perfect result every time.
Issue #31