More elegant than jam but just as handy, this compote goes with almost everything.
Author: Lidia Bastianich
Author: Sheila Lukins
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Michael Kornick
Author: Sara Kate Gillingham-Ryan
Author: Bon Appétit Test Kitchen
Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.
Author: Lillian Chou
Author: Barbara Kafka
With Canal House's new kind of crispy poached eggs, a crunchy crust gives way to the tender egg inside-and the crumbs soak up the velvety yolk.
Author: Christopher Hirsheimer
Author: Katy Sparks
Author: Eric Ripert
Author: Lynn Alley
An easy Poached Eggs recipe
Author: Joe Yonan