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03/20/2013
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
10/15/2012
Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives, are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris.
Issue #151
10/26/2012
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Issue #150
09/06/2012
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
07/16/2012
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
07/12/2011
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Issue #140
05/19/2011
This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).
Issue #139
03/21/2011
This decadent creation combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich.
Issue #137
03/21/2011
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
Issue #137
03/19/2011
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
11/12/2010
Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.
Issue #134
10/06/2010
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.
Issue #133
09/08/2010
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.
Issue #132
03/29/2013
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
Issue #125
02/21/2013
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
10/10/2008
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
01/27/2012
The secret to success with this dish is the quality of its parts.
Issue #114
12/27/2009
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
04/10/2008
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
Issue #111
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