Chorizo eggs Benedict. It’s essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.
Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.
Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.
A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.
Perhaps the sneakiest way ever to get kids–of all ages–to slurp something relatively nutritious for breakfast.
A simple dipping sauce, sandwich spread, and all around awesome something to slather, dunk, or otherwise devour with anything and everything.
The perfect solution when you need a last-moment sweet something or crave a little something sweet but don’t want an entire pan sitting around to tempt you.
A little sweeter (and a lot more vibrant) than traditional English marmalade thanks to the notable presence and complexity of the classic Italian apéritif. Here’s how to make it.
Don’t pour that last bit of eggnog down the drain! Here’s the ultimate use for it.
So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.