Eggs are a natural partner with corned beef hash. You can prepare them over-easy, scrambled, soft-cooked or poached, as shown here. For simple directions on how to poach eggs, click on the link at left.
A tomato-inspired vegetable mixture is spooned over chicken and couscous in this main-dish recipe. To add even more interest, substitute a flavored couscous mix.
Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.
Because it's so thick, this French toast is made in two steps: first we brown it on the griddle, and then finish the cooking in the oven to ensure that the custard is fully cooked.
When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven.
This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor.
Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!
