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Byline: Angela Hartnett Guanciale is the traditional fatty, flavoursome Italian dry-cured pork cheek cut to use for this, although pancetta and bacon work well. Pasta carbonara was a go-to in [...]

Byline: Angela Hartnett Asparagus with an egg vinaigrette (a really easy dressing with roughly chopped boiled egg) makes for a good seasonal starter or antipasto. Prep time: 15 minutes | [...]

Byline: Stephen Harris, chef-owner of The Sportsman, Seasalter SERVES Four INGREDIENTS 200g marinated anchovies, drained 150g butter, softened 4 slices of bread, whatever type you prefer 6 eggs Chopped parsley, [...]

Byline: Cathy Barrow French bistro salads are legendary, and for good reason. They celebrate the ingredients, are dressed well in advance and are served at room temperature -- qualities that [...]

Byline: Jeff Koehler I grew up in rural suburbia an hour north of Seattle. Every year, on our acre of land, we raised two cows, two pigs (always named Roto [...]

Byline: Jeff Koehler Overview Ingredients Steps This recipe comes from the south of Spain, where Andalusian chefs like to add a dash of sherry vinegar to the perfectly paired spinach-and-egg [...]

Byline: Jeff Koehler Overview Ingredients Steps Catalan cooks frequently top a side dish of spinach with raisins and pine nuts. My mother-in-law likes to make her spinach tortillas with the [...]

Byline: Jeff Koehler Overview Ingredients Steps In making a revuelto with mushrooms, it is important that all the mushrooms have released all their moisture and it has evaporated before adding [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer Traditionally served with plum compote, but at this time of year tart rhubarb â¨is the perfect companion â¨to the sweet pancake. SERVES [...]

TOMPKINSVILLE, Ky. -- This is the Southern barbecue you've probably never heard of. Not baby back ribs thickly crusted with spice rub and served ''dry,'' as it's done in Memphis. [...]

Time: 30 minutes Yield: 2 or 4 servings 2 tablespoons olive oil ½ onion, sliced (optional) Salt and black pepper 4 to 6 cups of any chopped or sliced raw [...]

Byline: Ollie Templeton This pasta fits the feeling you get with the shift in the seasons: summer starts to feel like a distant memory and the craving for richer, more [...]

Cookbook covers can be like optical illusions. Take ''Microwave Cooking for One,'' which features the author, Marie T. Smith, alone with some platters of color-saturated food. Some readers may see [...]

Byline: Kara ElderYou probably don't need us to tell you that eggs are an excellent ingredient to keep on hand for super-quick meals. But we're going to anyway. If you've [...]

(Box) CONTRIBUTED PHOTOS BY HENRI HOLLIS BITTERKOEKJES (CHEWY ALMOND COOKIES) 2¼cups almond flour or almond meal 1½cups powdered sugar 1½teaspoons almond extract Pinch of salt 2 egg whites Set the [...]

Byline: Bonnie S. BenwickOverview Ingredients StepsThe frittata di riso may have been born of Italians' ability to repurpose leftovers in admirable ways, but in this recipe you'll cook arborio rice [...]

Byline: Anissa Helou Qatari prawn 'risotto' (pictured above) Prep 30min Cook 30min Serves 4-6 400g basmati rice, soaked in 2 litres water with 1 tbsp salt for 30 minutes 60g [...]

(Box) CONTRIBUTED PHOTOS BY HENRI HOLLIS BITTERKOEKJES (CHEWY ALMOND COOKIES) 2¼cups almond flour or almond meal 1½cups powdered sugar 1½teaspoons almond extract Pinch of salt 2 egg whites Set the [...]

Frying-pan spinach soufflé Serves 2 The word soufflé seems to strike fear into the hearts of even competent cooks, but this version is simple and accommodating. All you're looking for [...]

The original egg on a roll was not bought from a cart on the streets of Manhattan, I imagine, but it is now a cheap, fast, made-to-order breakfast for New [...]

Byline: Bonnie S. Benwick When cultural adaptation is performed in good taste, I'm all in - especially when it is in breakfast-for-dinner mode. Take this recipe for spiced Indian scrambled [...]

Byline: C.W.Cameron Jim'N Nick's Bar-B-Q 4574 South Cobb Drive, Smyrna. 678-556-0011. jimnnicks.com I have always been known for my deviled eggs. However, I recently had lunch at Jim 'N Nick's [...]

Byline: C.W.Cameron Jim'N Nick's Bar-B-Q 4574 South Cobb Drive, Smyrna. 678-556-0011. jimnnicks.com From the menu , I have always been known for my deviled eggs. However, I recently had lunch [...]

Ricotta hotcakes Light and fluffy, with a slight tang from the ricotta cheese, these are a great alternative to standard pancakes. Makes about 15-20 For the batter 250g ricotta cheese [...]

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon [...]

Byline: Yotam Ottolenghi Today I am celebrating the season with three dishes that are perfect for summer dining. To keep things light on a hot day, serve these olive oil [...]

Martha Collison's Pimm's trifles Prep: 30 minutes plus chilling Makes 6 For the Pimm's jelly 4 gelatine leaves 250ml apple juice or lemonade 1tbsp sugar 150ml Pimm's ½ 25g pack [...]

Byline: Tamal Ray It's often said that baking is a relaxing pastime. Although that might be news to the exasperated home cook tossing yet another charred lump in the bin, [...]

Crab scotch egg with moilee sauce The scotch egg is a quintessential British pub snack that has been given an Indian reinvention here, with the addition of spiced crab meat [...]

Byline: Ellie Krieger This recipe combines the fun of the endearingly kitschy and the elegance of an easy French classic: eggs in a hole and a lardon-frisee salad. In the [...]

(Box) Angel Eggs from 'Soul: A chef's culinary evolution in 150 recipes' by Todd Richards. COURTESY OF TIME INC. BOOKS/ VICTOR PROTASIO ANGEL EGGS In this rendition of deviled eggs, [...]

Byline: Claire Ptak Raspberry vanilla cake Prep 1 hr Chill 2 hr+ Bake 1 hr Serves 10-12 125g unsalted butter, softened, plus more for greasing 200g caster sugar 3 eggs [...]

Let's talk about the differences between a frittata and an omelet, but not dwell on them. And let's praise burrata, that cream-filled Italian cheese, but not get hung up on [...]

block-time published-time 8.40am BST When bread pudding and french toast collide. Serves eight. 600ml full-fat milk 200ml double cream 1 orange, skin peeled into long strips (make sure you don't [...]

Byline: Bonnie S. Benwick Potatoes and onion and eggs - there's a trio that promises good eating and many possibilities. The classic tortilla Espanola is a prime example, and some [...]

In the great food culture wars of the 21st century, the egg-spoon skirmishes may one day be remembered as pivotal. Recent conflicts over this long-handled cooking tool have fostered a [...]

Byline: Becky Krystal I am a huge proponent of eating eggs morning, noon and night. But even an omelet can feel like too much of an ordeal, especially when there [...]

There's one memory the chef Floyd Cardoz keeps coming back to: He's a 17-year-old student at St. Andrew's High School in Bombay, it's exam week and late one night, to [...]

Wonton braised noodles with tobiko: the jellyfish fold Makes 25 wontons/serves 4 25 fresh wonton pastries 400ml classic Chinese broth (see page 57) 300g fresh, fine egg noodles (or dried, [...]

When Edward Lee was growing up in Brooklyn, his grandmother fermented traditional Korean foods at home to stock the pantry, making her own gochujang and doenjang, along with several kinds [...]

Byline: LUCY WAVERMAN; Special to The Globe and Mail I was reading an article recently about 'adulting,' a fashionable term for helping millennials become more productive adults. There are classes, [...]

Brunching out... Apparently eating seafood for breakfast is as close as you can get to a healthy start to the day. Good for memory, building muscle and maintaining a healthy [...]

Time: 40 minutes Yield: 2 servings 4 or 5 eggs Salt and freshly ground black pepper 2 tablespoons cream 2 tablespoons butter or extra virgin olive oil 1. Crack the [...]

COLUMBUS, Ohio (PRWEB) December 11, 2018The EGGsperts from some of the nation's top egg farming states have come together to host a virtual exchange to dish on their favorite holiday [...]

It used to be that whenever I craved a bowl of runny-yolked eggs poached in red sauce, I'd whip up some shakshuka. I first tasted this North African dish, made [...]

Byline: C.W.Cameron One of the staples of your local farmers market is the farmer with eggs. Eggs from local chickens who roam freely and eat bugs and grass and the [...]

(Box) SMOKED SALMON QUICHE 1 pie crust, store-bought or homemade(see recipe for 3-2-1 crust) 1/2tablespoon butter 1/2cup chopped onion Salt and pepper 1/3cup finely chopped smoked salmon 1 tablespoon fresh [...]

Byline: Jeremy Lee 4 Clementine curd tarts (main photo) Both the pastry and the curd keep well in the fridge for a few days. The former can also be made [...]