Main Course (7)
Side Dish (4)
Soups & Stews (2)
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
The presentation of this flaming dish is quite a show.
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
If you wish, add 1 more cup sorrel and omit the mushrooms.
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
This rendition of the French classic is bursting with fresh morels.
This classic Burgundian bistro dish is hard to find these days.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile.
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
In the world of Sticky Gooey Creamy Chewy, baking is something one did with “Mom.” Here SGCC’s intrepid blogger shares her experiences of baking with her mother while making this easy pizza rustica, or “rustic meat pie.” Continue...
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Source: Sticky, Gooey, Creamy, Chewy