Take this custard out of the refrigerator about 10 minutes before serving.
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
You can use any leftover cows' milk cheese to make this 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.
This casserole makes a lovely addition to a brunch menu.
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
This quick, simple soufflé promises a perfect result every time.
We got this simple dish from a California radicchio grower.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
Keep an eye on this delicate custard sauce: It cooks very quickly.
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.