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10/23/2012
Joe's Special
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.
Issue #150
02/11/2012
Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream)
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.
Issue #145
04/09/2008
Sautéed Eggs and Greens with Lemon
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
10/02/2007
Mushroom and Potato Frittata
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.
Issue #106
04/01/2007
Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg)
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
12/11/2007
Calcutta Chicken Curry
This was a popular dish at Trader Vic's in Beverly Hills.
Issue #80
01/09/2006
Shredded Dried Beef with Scrambled Eggs
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
10/29/2007
Meat Loaves with Eggs and Cheese
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Issue #62
08/23/2005
Lamb Rissoles
Use leftover roast leg of lamb and gravy to make these meat patties.
Issue #57
10/29/2007
Quiche Lorraine
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.
Issue #36
10/24/2000
Chanterelle Omelette
To give this golden dish more color, add a diced ripe tomato.
Issue #36
10/23/2000
Rolled Stuffed Flank Steak
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Issue #35
10/24/2007
Chicken Vermouth
This delectable dish is a Ranch House restaurant classic.
Issue #26
03/19/2002
Pad Thai
While traveling in northern Thailand, we ate versions of this ancient noodle dish everywhere from street carts to fancy restaurants.
Issue #18
04/02/2002
Spinach, Beef, and Egg Hash
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.
Issue #12
10/20/2009
Black Ravioli With Pumpkin
With a pumpkin filling and black squid-ink pasta, simple ravioli transforms into an appealing Halloween dish that grown-ups can enjoy in between visits from trick-or-treaters. Continue...
Does Not Apply
Source: Tony Tahhan
09/29/2009
Roasted Asparagus with Poached Eggs
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.
Does Not Apply
Source: Chow
04/08/2009
Hash Brown Casserole
Cheddar, Parmesan, and sausage add extra heartiness to this indulgent meal.
Does Not Apply
Source: Food Network