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Here's a two part recipe, first I make my version of saag (stewed and pureed greens), then cook eggs in the puree shakshuka style, before topping w...
Frittata is often a way to use up produce that is going bad. I take a different approach here, using sautéed herb and salad greens to build the bas...
They’re a special thing, deviled eggs, and while they seem like a treat that someone took the time to make, at the end of the day, they’re really v...
Frittata is probably one of the best ways to use anything in your fridge and any leftovers. It is a one pan dish and a crowd pleaser. I like to add...
A classic Italian dish with a strange name. This comes together in a flash, and with almost no effort, freeing up your time to eat and enjoy the re...
Fiery comapeño chile wakes up the other ingredients in this salad. The dressing is a simple olive oil and lemon juice, with smoked salmon supplying...
A pudding-pancake hybrid with a strange name, this dish might have been inspired by the German Pfannkuchen but is definitely American. My version c...
I've been a big fan of this sauce ever since I first had it as a kid. Rich eggs and butter with the zip of vinegar and the sweet and mellow flavor ...
I love bread pudding but am not always in the mood for something sweet. This recipe is inspired by a dish I had in New Orleans, and by Lior's pkail...
Spanish tortilla is a great thing to make for parties, but also perfect for dinner or a simple snack. And since it’s equally delicious served hot o...
This recipe by reader Jessica Weiss uses our Shabazi N.38 blend for a fresh take on shakshuka. A touch of Urfa chili brings just the right heat.
This simple prep relies on our Pierre Poivre N7 and Cancale N11 for seasoning. The eggs cook quickly while the steak briefly rests, so everything c...
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