Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This was a popular dish at Trader Vic's in Beverly Hills.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Use leftover roast leg of lamb and gravy to make these meat patties.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
To give this golden dish more color, add a diced ripe tomato.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
This delectable dish is a Ranch House restaurant classic.
While traveling in northern Thailand, we ate versions of this ancient noodle dish everywhere from street carts to fancy restaurants.
The debate rages on as to the origin of this San Francisco dish—“Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years.
Originally featured on the CHOW website, this recipe comes from the New York chef David Chang, who shares his technique for perfectly roasted asparagus. Topped with poached eggs, this vegetarian dish can serve as a main course.
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