Currently viewing the tag: "Eggs"
To get restaurant quality Hollandaise sauce is a little tricky. The emulsion of egg yolks and butter that has dated as early as the 17th century is not something that comes easy to the novice chef. Hopefully with these tips, …
I love road trips, don’t you?
Especially when you drive through such a beautiful place. We met my good friend Heather and company for a hike near Mr. Princeton, then spent the rest of the day relaxing in the …
Ever wonder what to do with all of those leftover noodles from pasta night? I can never get the sauce to noodle ratio right. I either have a slew of sauce or a mound of noodles leftover. In this case, homemade …
Happy belated Turkey Day everybody! I hope this post finds you (full and) well. At our celebration this year, we gorged on THREE different kinds of turkeys — smoked, deep-fried and traditional roasted. The holy trinity of turkey!
Gobble, gobble.…
What’s the biggest problem in your life? If you said nasty hangovers, congrats! One chef has come up with a pizza just for hangovers.
Restauranteuse Donatella Arpaia of Donatella in New York said she wanted to come up with something …
Quiche is one of those dishes that is perfect for any occasion at any time of the day. It makes a hearty breakfast accompanied by fresh fruit or a light lunch with a salad, plus there are so many varieties …
