Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which...
Author: Genevieve Ko
Oeufs en meurette is a classic French dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms and onion. When the writer Michael...
Author: Tejal Rao
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without...
Author: Mark Bittman
My version of Southern biscuits and ham exposes me as a Yankee impostor, since it's not made with real country ham. It is, instead, a much smaller brine-cured...
Author: David Tanis
This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves...
Author: Martha Rose Shulman
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without...
Author: Mark Bittman