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03/20/2013
Brennan's Eggs Hussarde
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
09/06/2012
Eggs Sardou
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
Issue #150
03/10/2011
Maple Syrup Dumplings
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
01/27/2012
Classic Eggs Benedict
The secret to success with this dish is the quality of its parts.
Issue #114
09/05/2008
Peruvian Chicken Soup
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
09/04/2007
Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde)
A Creole favorite, this dish is a hearty addition to any brunch.
Issue #97
09/04/2007
Sausages and Gravy with Stone-Ground Grits
This hearty dish of sausage and grits is stick to the ribs good.
Issue #97
10/30/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
05/07/2012
Roma Eggs
Kitchen Director Kellie Evans created this Italian-style egg sandwich as an alternative to Eggs Benedict.
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