Eggs  

 

 

The Weekend Daily Dish

Baked Eggs with Chives and Cream



By Susie Middleton
Did you know that baked eggs are one of the easiest and most impressive brunch dishes youcan make? For practically no effort whatsoever, you can get a gourmet meal, like baked eggs with chives and cream, on the table in mere minutes.
The Weekend Daily Dish

Gluten-Free Buttermilk Pancakes


By Susie Middleton
Even if you don’t have a gluten intolerance, you’ll find the tender, fluffy, and flavorful Gluten-Free Buttermilk Pancakes in this recipe irresistible! Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal.
America's Test Kitchen

Valentine's Day Recipes


Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:

The Daily Dish

Spaetzle by Annie Copps


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If you are on your way home tonight and tired of pasta, I have a new idea for you—spaetzle!
The Daily Dish

My Mom's Meatloaf
By Annie Copps


Wait until you try this meatloaf recipe, which my mom perfected.  it is more dense than most meatloaves and it tastes great the next day in a sandwich with sautéed onions and ketchup.
The Daily Dish

Coriander-Crusted Tuna Salad Niçoise


By By Ming Tsai
I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.
THE DAILY DISH

Lemongrass Cheesecake By Ming Tsai


If you were to tell me that you don't like cheesecake, well, I'd have to call you a liar. Why? Well, how can anyone not be a fan of this creamy, indulgent dessert?
The Daily Dish

Lasagna Roll-ups By Annie Copps


Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.
The Daily Dish

Stained Glass Cookies By Annie Copps


 These translucent, colorful cookes are so beautiful, I assumed they were for experts—turns out they're easier than you'd think.
The Daily Dish

Bacon-Cilantro Fried Rice
By Ming Tsai


This great East-West combination is my favorite: Bacon-cilantro fried rice. There are two keys to a great fried rice: Dried rice (leftover from the day before) and super fluffy eggs. The secret to fluffy eggs? Hot oil. Here's the dish.
The Daily Dish

Stuffing Egg Cups By Annie Copps


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The day after the big feast, the house is full of people young and old and although the fridge is bursting with leftovers no one's quite ready for turkey with their coffee. We use two morning staples—cornbread and sausage—in our stuffing, so why not begin the fourth Friday of November with a hearty breakfast?
The Daily Dish

Potato Puffballs By Annie Copps


Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!
The Daily Dish

Julie's Brownies
By Annie Copps


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Sometimes you just need chocolate to get things on an even keel. My friend Julie Fox has a great recipe for chocolate brownies that is also super easy to make. All you need is about an hour—some chocolate, butter, sugar, eggs, vanilla, flour, and walnuts. Soon enough you'll be in chocolate heaven. Enjoy!
The Daily Dish

French Toast
By Annie Copps


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Today we're talking about French toast. This morning stalwart most likely got its name from the French dish, pain perdu or "lost bread"—a poetic way to say stale bread. And slightly stale bread is one of the keys to French toast that has a crunchy exterior with light and airy insides. Essentially this is bread, soaked in custard, and pan fried; perhaps the precursor to bread pudding.
The Daily Dish

Scallion and Asparagus Salad
By Lidia Bastianich


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Recipe for Scallion and asparagus salad.

The Daily Dish

Morel Mushroom Frittata
By Annie Copps


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A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

The Daily Dish

Corn and Tomato Tart
By Annie Copps


One of the best places to get corn has to be Verrill Farm, in Concord, Mass., and this corn and tomato tart recipe is their idea.
The Daily Dish

Marmalade Tart By Annie Copps


I confess that I am not such a good baker but I am trying! My good friend, food writer, and cookbook author Molly Stevens is a great cook and she shared a super easy recipe that works anytime of the year.

The Daily Dish

Deviled Eggs with Tuna and Black Olives
By Annie Copps


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Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants. One of my addictions are her Deviled Eggs With Tuna, Black Olives. Serve these at your next party—that is assuming you don't eat them before your guests arrive.
The Daily Dish

Anadama Bread By Annie Copps


This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious.

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