Recipe Box

Deviled Eggs

Deviled Eggs

Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good!
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Savory “Leftovers” Bread Pudding

Savory “Leftovers” Bread Pudding

Yeah, we went there: bread pudding made from the leftovers of your Thanksgiving feast. It is bound to become a family classic.
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Asparagus with Tarragon Vinaigrette and Eggs Mimosa

Asparagus with Tarragon Vinaigrette and Eggs Mimosa

Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.
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Omelet Burrito

Omelet Burrito

This makes a great grab-and-go breakfast or lunch—simply wrap it in foil and you’re off and running, nutritious meal in hand!
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Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette

Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette

The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon, provide a salty, meaty contrast....
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Muffin Pan Frittatas with Bacon, Mushrooms, and Sun-Dried Tomatoes

Muffin Pan Frittatas with Bacon, Mushrooms, and Sun-Dried Tomatoes

Individual frittatas filled with bacon, mushrooms, sundried tomatoes and savory seasoning may be served warm or at room temperature. They are great for brunch for a crowd, buffet gatherings, and luncheons
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