This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
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.
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).
The secret to success with this dish is the quality of its parts.
There are all sorts of ways to garnish this popular Peruvian morning dish.
A Creole favorite, this dish is a hearty addition to any brunch.
This hearty dish of sausage and grits is stick to the ribs good.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Kitchen Director Kellie Evans created this Italian-style egg sandwich as an alternative to Eggs Benedict.
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