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RecipeCloud Eggs with Spinach Salad
Cloud eggs—basically a nest of baked egg whites cradling the yolk—became an Instagram thing for good reason: the dish is fun to make and delicious to eat. This version pairs…
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RecipeKentucky Hot Browns with Jalapeño Mornay Sauce
The history of the Kentucky Hot Brown is rooted in late-night revelry at the Brown Hotel in Louisville. The story goes that following a late night of drinking and dancing,…
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RecipeRed Chile Enchiladas
These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place…
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RecipeTomato-Cheddar Soup with Ham Toasties
In this riff on the classic combination of tomato soup and grilled cheese, the cheese is melted into the soup itself. The ham sandwiches, served on the side, are perfect…
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RecipeBaked Parmesan French Toast with Tapenade and Arugula Salad
In this savory take on a breakfast favorite, slices of ciabatta are dipped in a custard infused with Parmesan and thyme and are then baked. Served with a dab of…
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RecipePotato & Rutabaga Gratin with Blue Cheese
While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga—…
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RecipePasta Frittata with Leeks, Arugula, Goat Cheese & Mint
I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good…
