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Deviled Egg Salad Spread

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Author: Rhoda Boone

Glazed Pearl Onions and Grapes

Author: Maggie Ruggiero

Savory Dutch Baby for Two

Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge...

Author: Anna Stockwell

Fish with Creamy Leeks

Author: Maggie Ruggiero

Watermelon, Arugula, and Pine Nut Salad

While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.

Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee)

In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be...

Author: Julie Sahni

Muffuletta Sandwich

Author: Lidia Matticchio Bastianich

Garlic Soup with Poached Eggs

Garlic Soup with Poached Eggs

Author: Ruth Cousineau

Bulgur Pilaf with Dried Apricots

Author: Melissa Roberts

Sheet Pan Pasta Bake with Chicken and Kale

Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.

Author: Anna Stockwell

Shrimp with Snow Peas

Author: Susan Bishop-Sauter

Shrimp and Corn Chowder

Author: Ellen Slaby

Pan Roasted Asparagus with Thyme

Author: Molly Stevens

Fettuccine With Sausage and Kale

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun Dried Tomatoes

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...

Author: Rhoda Boone

Mashed Plantains With Fried Eggs (Mangú de Plátanos)

If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.

Author: Diala Canelo