There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex...
Author: Sam Sifton
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar...
Author: Alison Roman
Panade is the French country cook's answer to stuffing - a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will...
Author: Samin Nosrat
Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably...
Author: Melissa Clark