You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The silky French vanilla sauce that goes with everything.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Fluffier, fresher, and fancier than anything from a tub or can.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.