For years, Egg Shop’s fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-drizzled fried chicken amazingness. And here’s how you can make it.
Chelsea Dubreuil, Recipe Tester
A list of all the recipes Chelsea Dubreuil has tested.
Roasted Blueberry Frozen Yogurt
What to do with those lackluster, out-of-season berries that you couldn’t resist buying at the store.
An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.
White Sangria Spritzer
Crisp white wine, Cointreau, plenty of citrus, and sparkling water collide in this sipper that you can succumb to without regretting in the morning.
Spring Pea Puree
Alongside roast chicken. With spring lamb. Beneath fish. Smeared on a cracker. Set out with crudités. Twirled with pasta. This spring green knows no limits.
Spicy Roasted Brussels Sprouts
Perhaps the most surprising crucifers we’ve experienced in a while, these are tossed with a fragrant, warming spice blend that’ll make you forget you’re eating healthy. Wonders never cease.
Prosciutto, Pear, and Brie Toasts
Your newest go-to appetizer. (Or, on lazy nights when you feel like indulging, your dinner. Don’t forget the wine.)
Roasted Venison with Balsamic Blackberry Sauce
Elegant? Check. Easy? Yep (albeit a little time-consuming). Worth it? Undeniably. Seriously one of the best things we’ve ever experienced.
We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.
Spicy Macaroni and Cheese
All the comfort of classic mac and cheese plus a little kick. Actually, a lot of kick. Although we’ve heard not complaints.