For Easter, we turned to Maria Helm Sinskey to help us create something a little extra special: naturally dyed Easter eggs. Author of Family Meals, Maria is a devoted…
Eggs
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Quickly made from simple ingredients on hand, chilaquiles are a terrific way to use up old tortillas. Served with poached eggs, it makes a colorful and hearty brunch dish for…
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A healthy, hearty breakfast perfect for a chilly autumn morning, sautéed eggs and kale are equally good as a super-quick and nutritious weekday dinner. Feel free to substitute other greens,…
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Almost everyone loves deviled eggs, an old-fashioned appetizer that is passed around at cocktail parties and appears on buffet tables around the country. Here, we put an Italian spin on…
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This egg sandwich is special enough for a weekend brunch, but it’s also quick enough to assemble on a weekday morning; baking the eggs instead of frying adds to the…
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It may be difficult to find fresh udon for this homey Asian-inspired soup, but 1 lb. (500 g) dried udon can be substituted. Just follow the cooking instructions on the…
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Perfect for serving at a winter brunch, this recipe is an adaptation of shakshuka, a homey classic of North Africa. The dish tastes best when the egg whites are set…
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Crisp pan-fried potato fritters from Switzerland, rösti make a hearty autumn brunch when served topped with poached eggs. Here we mix things up by adding shredded beets to the rösti,…
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Although it has many variations, the classic salad of Nice, France, typically includes haricots verts—slender, young green beans—along with boiled potatoes, hard-cooked eggs and lettuce. Usually the salad also contains…
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Traditionally enjoyed as part of a tapas spread, tortilla española, which resembles an Italian frittata, also makes an excellent brunch dish. Usually served at room temperature, it’s ideal for entertaining…