On top of the heartwarming tastiness of hearty potato soup, we added crumbly bacon, shredded cheese, green onions and sour cream. A sure soup-hall-of-fame inductee.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
I was in the mood for smoked salmon, but wanted to do things a little bit differently than the traditional smoked salmon platter, or bagel cream cheese with...