You shouldn't reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated...
Author: Mark Bittman
Egg mayo - or oeuf mayo, as it's called in France - is simply hard-boiled eggs coated with seasoned mayonnaise, but it's so beloved in France that it has a society to protect it: Association de sauvegarde...
Author: Dorie Greenspan
Deviled eggs may be old fashioned, but I will always have a weakness for them. I'm always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked...
Author: Martha Rose Shulman
You shouldn't reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated...
Author: Mark Bittman