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FOOD HOLIDAY: Celebrate World Egg Day With Something Different

Egg Stuffed Peppers

Eggs Benedict On Croissant

Fried Egg Sandwich

[1] Try baked eggs in bell pepper halves (photo courtesy Foodie Crush | Go Bold With Butter). [2] Eggs Benedict on a croissant instead of the classic English Muffin (photo courtesy Peach Valley Cafe). [3] A fried egg sandwich, elevated with a whole grain seeded roll (photo courtesy National Pasteurized Eggs).


World Egg Day is October 21st.

Most of us have grown up with the incredible, edible egg; and we are egg-static to celebrate this little protein powerhouse.

With over 6 grams of high-quality protein, nine essential amino acids and only 70 calories, , it’s one of the least egg-spensive sources of high-quality protein per serving.

It’s a staple food as well as an indulgence (caramel custard, French ice cream, hollandaise sauce, mousse…).


Options from breakfast, lunch and dinner through dessert.
Breakfast & Brunch Eggs

  • Best Scrambled Eggs recipe from Chef Wylie Dufresne. It has both butter and cream cheese!
  • Eggs Benedict in your signature style (recipe) (photo #2)
  • Eggs On Hash recipe
  • Egg-Stuffed Peppers (recipe) (photo #1)
  • Shakshouka, Spicy Poached & Baked Eggs (recipe)
    Brunch, Lunch & Dinner Eggs

  • Chinese Egg Drop Soup (recipe) (photo #4)
  • Croque Madame Sandwich, a grilled ham and cheese sandwich topped with a fried egg
  • Egg Salad, 25 Ways (recipes) (photo #3)
  • Fried Eggs On Rice Or Other Grain (recipe)
  • Frittata (recipe)
  • Lyonnaise Salad With Bacon & Eggs (recipe)
  • Poached Eggs With Lentils & Arugula (recipe)
  • Pork Strata (recipe)
  • Steak & Eggs, in your signature style (recipe)
  • Torta Española, Spanish Omelet (recipe)
    Egg Cetera

  • Deviled eggs (recipes; for Halloween check out the Deviled Eyeballs)
  • Green Eggs & Ham (recipe)
  • Soufflé Omelet With Balsamic Strawberries (recipe)
    Next, a recipe that is new to us: Huevos Divorciados, a Mexican breakfast dish that means “divorced eggs.” (We’ve also made it for lunch and a light dinner.)

    Sunnyside-up fried eggs are dressed up in different ways and separated on the plate, “each going its own way” (photo #4, below).

    The typical direction uses two different salsas: a spicy red salsa for one egg and a cooling tomatillo (green) salsa with the other. The salsa and eggs are set upon two crispy corn tortillas.

    But you can use different salsas, toppings and underpinnings, and come up with your signature style.

    We adapted this recipe from one by Chef Jeffrey Clark for Davidson’s Eggs.


    As is our won’t at THE NIBBLE, we like to push the boundaries of the original dish and find fun ways to customize it. For Huevos Divorciados, you can separate the two eggs and their different salsas with:

  • Bacon strips
  • Black beans or refried beans
  • Chopped cilantro
  • Crumbled cotija or queso fresco
  • Drizzled cream: crema, sour cream, yogurt
  • Fried plantains or plantain chips
  • Gringo food: cherry tomato/onion salad in vinaigrette, grilled vegetables, grits, toast fingers, wilted greens (asparagus, broccolini, collards, kale, spinach, etc.)
  • Guacamole or avocado, sliced or diced
  • Potatoes: papas bravas, papas fritas or American potato tots
  • Refried beans
  • Rolled flour tortilla
  • Sausage
  • Sliced jalapeños
  • Tortilla chips

    Ingredients For 2 Servings

  • 4 six-inch corn or flour tortillas
  • Olive oil
  • 2 tablespoons butter
  • 4 eggs
  • 12 tablespoons roasted fresh tomato salsa heated, divided
  • 12 tablespoons roasted tomatillo salsa, heated, divided
  • 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/4 cup minced fresh cilantro
  • 4 thin slices red onion, separated
  • 2 lime wedges
  • 4 tablespoons guacamole
  • Serve with: breakfast potatoes, black or refried beans

    1. BRUSH both sides of the tortillas with olive oil. Place in baking pan and bake at 400°F for 6 minutes or until crisp. Meanwhile…

    2. PREPARE the sunny side-up eggs. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into the skillet. Cook 1 to 2 minutes or until the whites are set and opaque, and the yolks begin to firm. Gently remove from skillet; repeat with the remaining butter and eggs.

    3. PLACE two tortillas side by side on dinner plates. Place one egg on each tortilla. On each plate, ladle 6 tablespoons of the red salsa around one egg and 6 tablespoons of the salsa verde around the second egg.

    4. SPRINKLE eggs with equal amounts of cheese and cilantro. Garnish with onion slices, a lime wedge and guacamole. Serve with breakfast potatoes, refried beans, or black beans, if desired.

    It’s a view of the different types of eggs, from blue hen eggs to ostrich eggs.

    How many of these types have you had?

    The French have the ouef, the Italians and Spanish have uovo and ovo from the Latin ovum. The Greeks have oon, the Germans have Ei.

    How did we get egg?

    Egge appeared in the the mid-14th century northern England dialect, derived mostly from Old Norse and Proto-Germanic ajja, possibly derived from root awi, bird.


    Huevos Divorciados

    Chinese Egg Drop Soup

    [4] Huevos Divorciados from OiYouFood. Here’s the recipe. [5] It’s easy to make egg drop soup at home with this recipe (photo courtesy Good Eggs).

    This Norse-derived northern word vied in Middle English with cognates* eye, eai and the Old English æg, until egg finally displaced the others sometime after 1500. It appears in print in the description of a man at a public house on the Thames who asked for eggs [source].
    *Cognates are words with common etymological origins.



    TIP OF THE DAY: Frittata For Dinner

    For breakfast, lunch or dinner, make a frittata (frizz-TA-ta).

    A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique.

  • With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula to envelop the ingredients (that’s the part that requires practice, practice, practice).
  • With a frittata—the name comes from the Italian friggere, to fry—the eggs and other ingredients are mixed together, then cooked more slowly than an omelet. The egg mixture completely fills a round skillet: no folding. The result looks like a crustless quiche. The name derives from the Italian friggere, to fry.
  • As with a quiche, a frittata can be served at room temperature

    Sometimes we add so many vegetables that we end up with “veggies bound with some egg.” You can added anything else you have, from beans, to leftover grains and potatoes.

    There are countless frittata recipes online, with oven, stove top or stove top/broiler cooking techniques. We prefer the oven—it’s the easiest for us—but try them all to see which works best for you.


  • Cheese: any kind, crumbled, cubed or shredded as appropriate
  • Fresh herbs: basil, chives, cilantro, dill, parsley or other favorite
  • Heat: fresh or dried chile, hot sauce
  • Meats: bacon, ham, sausage
  • Miscellany: canned artichoke hearts, capers, olives
  • Seafood: crab, scallops, shrimp (great when there aren’t enough left over for a main dish)
  • Vegetables: Anything goes (see list† below)—pre-steam as necessary
    National Farmers Market Week begins tomorrow, so head for yours and make a selection.


    This “kitchen sink” frittata shows that you can take whatever you have in the fridge or pantry and toss it together for delicious results. We once had a “Surprise BYO” brunch with friends; everyone brought a favorite ingredient (we had extra ingredients in the fridge in case everyone brought the same thing).

    If you don’t have or like any of the ingredients, substitute what you do have.

    Ingredients For 2 Servings

  • 4 eggs
  • Pinch salt (more saltiness comes with the feta)
  • 1 cup feta, crumbled
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 green onions, chopped
  • 1 ear of corn, shucked and kernels removed
  • ½ pint cherry tomatoes, quartered
  • Handful of basil leaves, torn
  • 3 green onions, chopped
  • Salt and fresh-ground pepper to taste
  • Optional: a shake of red pepper flakes or other heat

  • Side salad
  • Toast or bread and butter

    Potato & Sausage Frittata

    Avocado Arugula Frittata

    Frittata Recipe

    [1] Use boiled potatoes and sausage for this family favorite. Here’s the recipe from Applegate. [2] You can top a frittata with fresh ingredients (photo courtesy Avocados From Mexico). [3] You can put anything into a frittata. This “kitchen sink” recipe is below (photo courtesy Good Eggs).

    *You can also use the stove top and broiler, but in the oven no flipping is required.

    †Try any blend: avocado, asparagus, bell pepper, broccoli, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini and so on.

    1. PREHEAT the oven to 375°F. Beat together the eggs and a pinch of salt in a mixing bowl. Add the feta and whisk together.

    2. HEAT the olive oil in a 6” cast iron pan. When hot, add the garlic and onions and cook until they start to color, about 3 mintues. Add the corn, tomatoes and basil. Lower the heat to medium and cook together for about 5 minutes until the onions are how you like them. Then scrape the contents into a bowl and let cool.

    3. REGREASE the bottom and sides of the pan. Mix the egg mixture with the corn and tomatoes, and season with salt and pepper to taste. Pour the mixture into the pan and bake until the center of the frittata is just set and no longer jiggling, about 15 to 20 minutes.



    TIP OF THE DAY: Use Egg Molds Or Cookie Cutters For Pancakes

    Whether Dad likes pancakes or fried eggs for breakfast, make Father’s Day special: Shape his breakfast with egg/pancake molds.

    If you can’t pick up molds in time, you can use cookie cutters. Since they don’t have handles, you’ll need a spatula, kitchen tongs and dexterity to lift the cooked eggs.

    We’ve molded:

  • Cheeses that fry without melting: halloumi (Greece), paneer (India), queso blanco or queso para frier (Mexico)
  • Chocolate, melted and shaped into a medallion for topping an iced cake
  • Dough (use the egg molds as cookie cutters in a pinch [the edge is not as sharp for cutting as a cookie cutter])
  • Mashed potatoes
  • Meat loaf
  • Rice or other grains

    We’d love to have a longer list of foods to shape with our egg/pancake molds.


    Chocolate Heart Pancakes

    Fried Egg Molds

    Top: I [heart] you, Dad (photo and recipe from The Baker Chick). Bottom: A set of molds from Neon, available on Amazon. The handles fold down for easy storage.




    TIP OF THE DAY: Soufflé Omelet With Balsamic Strawberries

    For Sunday brunch, try your hand at a fluffy Soufflé Omelet. This recipe, adapted from one by the California Strawberry Commission, has a filling of balsamic strawberries.

    Serve it with a bubbly Mimosa (recipe below).



  • 1½ cups (about 8 ounces) fresh strawberries, stemmed and quartered
  • 1 tablespoon chopped fresh basil or mint
  • 1 tablespoon aged balsamic vinegar
  • 2 teaspoons granulated sugar, divided
  • 2 large eggs, separated
  • ¼ teaspoon vanilla
  • 2 teaspoons butter
  • Garnish: confectioners’ sugar and/or mascarpone or sour cream


    Soufflet Omelet

    A Souffle Omelet, stuffed with balsamic strawberries (photo courtesy California Strawberry Commission).

    1. COMBINE the strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar in bowl; set aside.

    2. WHISK the egg yolks, vanilla and remaining ½ teaspoon of granulated sugar in a small bowl for 1 minute, or until slightly thickened.

    3. BEAT the egg whites in the bowl of an electric mixer until they form soft peaks. With a rubber spatula, fold the yolk mixture into the whites until no streaks remain.

    4. MELT the butter in 10-inch nonstick skillet over medium heat. When the butter is sizzling add the egg mixture, spreading it into an even layer with the spatula. Cover the pan and reduce the heat to low. Cook for 3 to 4 minutes or until the omelet is golden brown on the bottom and barely set on top.

    5. SPOON the strawberries down the center of omelet. Use the spatula to fold the omelet in half over filling.

    6. SLIDE the omelet onto a plate and dust with confectioners’ sugar. Add a dollop of sour cream or mascarpone as desired.


    Mimosa With Strawberry Recipe

    Mimosa Cocktail

    Top: You don’t need Champagne flutes to serve a Mimosa (photo courtesy Bottom: Even better, a Blood Orange Mimosa (photo courtesy



    It’s the French versus British spelling. Both are correct: Omelette is is more elegant while omelet is easier to spell.


    Use juice from a carton if you like, but the best Mimosa Cocktail is made from fresh-squeezed juice (juice is half the recipe, after all). Even better is fresh-squeezed blood orange juice!

    Unless you have an excess of Champagne to use up, save the money and buy a Cava or Prosecco, in the $12 to $15 range; or a Sparkling Rosé. If you don’t have Champagne flutes, use white wine glasses or a tall, slender stemless glass.

    Variations: Try a Grapefruit Mimosa substituting grapefruit juice, or a Grand Mimosa with a splash of Grand Marnier or other orange liqueur.


  • Dry sparkling wine, chilled
  • Orange juice, chilled (if squeezing, plan 1 orange per drink)
  • Optional: orange liqueur
  • Optional garnish: notched strawberry

    1. POUR the sparkling wine into the flute. It should comprise half of the contents.

    2. TOP the sparkling wine with orange juice, then the optional orange liqueur. The heavier weights of the juice and liqueur will travel to the bottom and self-mix.

    If you feel that mixing is necessary, give the drink half a gentle stir with a swizzle stick so you don’t break the bubbles.

    3. CUT a notch in the strawberry and set it on the rim of the glass. Serve immediately.


    The Mimosa, a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine, was invented by bartender Frank Meier circa 1925 at the Hôtel Ritz in Paris.

    Served in a Champagne flute, it is believed to be named after the the mimosa evergreen shrub (Acacia dealbata), which bears flowers of a similar color to the drink.

    Because of the juice component, the Mimosa is often served at brunch. The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity.



    TIP OF THE DAY: Serve Eggs In Mini Flower Pots

    Last spring we published a tip on serving foods in mini flower pots—the size that can be used to pot small succulents.

    You can use them anytime: to serve breakfast, brunch, lunch, dinner, desserts and snacks.

    You can find mini flower pots in terra cotta or terra cotta-colored plastic. Either can go into the dishwasher.

    For Mother’s Day or other special occasion, why not start the day by using them to serve scrambled or boiled eggs?

    Use wax paper, parchment or butterhead lettuce leaves (bibb, Boston, green leaf, red leaf) to plug the drainage hole on the bottom of the flower pot; then add the food.

    Garnish scrambled eggs or peeled boiled eggs with:

  • Minced chives or parsley
  • Salmon caviar (or other caviar or roe)
  • Truffles
    Include a salt shaker (or flavored salt) and a peppermill.

    You can serve scrambled eggs in a Martini glass.

    Don’t like eggs? Serve berries in the flower pots.


    This variation tops scrambled eggs with bay scallops, and a chive stem for garnish. If the chives are flowering, great! Photo courtesy David Burke Fromagerie.




    FOOD HOLIDAY: The History Of Deviled Eggs

    November 2nd is National Deviled Egg Day.

    Deviled eggs took off as picnic and cocktail party fare after the second World War. But their roots date back to ancient Rome.

    The cooks of wealthy Romans boiled eggs, seasoned them with spicy sauces and served them as a first course (known as gustatio).

    Serving these deviled eggs to guests was so common that it featured in a Roman saying, “ab ova usque ad mala,” literally from eggs to apples (indicating from the beginning of a meal to the end), or what we might call “from A to Z.”

    The culinary record is relatively quiet until the 13th century, when stuffed egg recipes begin to appear in Andalusia, the south of Spain. The yolks of boiled eggs are mixed with with cilantro, onion juice, pepper and coriander, fish sauce, oil and salt. After the mixture was stuffed into the egg whites, the two halves were fastened together with a small stick and seasoned with pepper.

    By the 15th century, stuffed eggs were found throughout Europe. One medieval recipe filled therm with raisins, cheese, marjoram, parsley and mint. They were then fried in oil and topped with a sauce of cinnamon, ginger, cloves, raisins and verjuice, or dusted with sugar. Both executions were served hot.

    The first known printed mention of “devil” as a culinary term appeared in Great Britain in 1786. It referred to dishes that contained hot and spicy ingredients (like paprika), or those that were highly seasoned and broiled or fried.

    By 1800, deviling had become a verb to describe the process of making food spicy. Deviled eggs were seasoned with chiles, horseradish, mustard, paprika and spicy sauce.

    So all deviled eggs are stuffed eggs, but only stuffed eggs with hot spice are deviled eggs.



    Deviled Eggs With Smoked Okra

    TOP PHOTO: A book of deviled egg recipes. Get yours at BOTTOM PHOTO: Deviled eggs with smoked okra (recipe). Photo courtesy Rick’s Picks.


    Nonspicy versions were called dressed eggs, mimosa eggs, salad eggs or stuffed eggs.

    In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.


    Deviled Eggs With Salmon Caviar

    TOP PHOTO: Deviled eggs topped with
    salmon caviar. Photo courtesy Red-



    A recipe from Fannie Farmer’s 1896 Boston Cooking-School Cookbook was one of the first to use mayonnaise as a binder for the filling of stuffed eggs.

    While mayonnaise began to be distributed commercially in the U.S. in 1907, the condiment was not commonly featured in deviled egg recipes until the 1940s. The classic version of deviled eggs established then mixed the yolks with mayonnaise, mustard and paprika.

    In more recent times, cooks have reworked the classic with modern ingredients, from beets, chutney and smoked okra to luxury ingredients like caviar, crab and smoked salmon to international influences like kimchi, sriracha and wasabi.

  • Bacon & Cheddar Deviled Eggs (recipe)
  • Barbecue Deviled Eggs (recipe)
  • Curried Deviled Eggs (recipe)
  • Halloween Eyeball Deviled Eggs (recipe)
  • Sweet Pea Deviled Eggs For Spring (recipe)
  • Valentine Deviled Eggs With Beets (recipe)
    This recipe was adapted from



    RECIPE: Lyonnaise Salad With Bacon & Eggs

    You may know Lyonnaise potatoes, sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley; Rosette de Lyon, a cured rosy saucisson (French pork sausage); and Lyonnaise sauce, a brown sauce for roasted or grilled meat and poultry, made with white wine, vinegar and onions.

    Some of our favorites from the area include as coq au vin and quenelles (a mouselline of pike in cream sauce—the more elegant cousin of gefilte fish)*.

    And now, there’s the classic Salade Lyonnaise (pronounced lee-owe-NEZ), which combines frisée lettuce with bacon, croutons and a poached egg—a great combination of flavors and textures.

    Since the recipe uses raw eggs, pasteurized eggs are a worry-free solution (here’s more about pasteurized eggs and the 12 popular foods where you should consider them to eliminate the Salmonella risk).

    Prep time is 20 minutes; total time is 35 minutes.


    Ingredients For 4 Servings

  • 2 extra-thick bacon slices
  • 12 asparagus spears, trimmed (optional)
  • 3 tablespoon sherry or red wine vinegar
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 4 pasteurized eggs
  • 1/2 teaspoon white vinegar or lemon juice
  • 5 cups frisée salad greens
  • Salt and freshly ground black pepper to taste


    Lyonnaise Salad with bacon and eggs: Perfect for brunch or lunch. Photo courtesy


    1. CUT bacon strips into 2 x 1/2-inch pieces. Cook in skillet over medium heat about 5 minutes or until golden brown and crisp. Drain on paper towels. Meanwhile…

    2. BRING 2 inches water to boil in wide saucepan or skillet. Cook the asparagus for 3-4 minutes or just until crisp-tender. Immediately drop the asparagus into bowl of cold water to cool. Drain on paper towels.

    3. WHISK together in small bowl the vinegar, oil, garlic, salt, pepper and mustard. Set aside.

    4. FILL a deep saucepan or large sauté pan half full with water. Bring to boil. Reduce heat to simmer and add 1/2 teaspoon vinegar or lemon juice. Crack eggs individually into small custard cup or bowl and gently ease eggs into water, one at a time, holding cup as low as possible so yolk doesn’t break. Use a spoon to gather whites around yolks of each egg and continue to simmer about 3 minutes, or to desired doneness.

    5. ASSEMBLE the salad: Mound greens in center of each plate. Arrange the asparagus over the greens and sprinkle with bacon. Drizzle with vinaigrette. Carefully place a poached egg on top of each salad. Offer salt and freshly ground black pepper to taste. Serve immediately.


  • Use 2-1/2 cups frisée and 2-1/2 cups dark kale leaves, cut into ribbons, or baby kale, in place of all frisée.
  • Substitute green beans for asparagus.
  • Here’s another version of the recipe.
    *Here’s more about Lyonnaise cuisine.


    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/frisee hy 230

    A head of frisée. Photo courtesy



    Frisée has very narrow, curly pale leaves that grow in a bush-like cluster and are feathery in appearance. The name means “curly” and the lettuce is sometimes called curly endive.

    Frisée is a member of the chicory genus of lettuces, which includes endive. Chicories are rich in fiber, vitamins and minerals—especially folate and vitamins A and K.

    Frisée is often included in mesclun and other salad mixes. It is extremely labor-intensive to grow, and therefore one of the costliest salad ingredients. For that reason, it isn’t a conventional supermarket item, but can be found at upscale markets and purveyors of fine produce.

    Frisée has a distinctive flavor and a delightful bitterness—less bitter than its cousins endive and radicchio. Its exotic feathery appearance has great eye appeal.

    Tips For Using Frisée

  • As with many salad greens, tear it rather cut it with a knife, or the edges may brown. Tear it shortly before use.
  • The tough, external leaves are best used as a plate garnish or fed to the gerbil.
  • Dress the salad right before bringing it to the table, so that it doesn’t discolor or become waterlogged.


    TIP OF THE DAY: Savory Custard

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/parmesan custard arugula salad thesecretmenu.wordpress 230

    Parmesan quiche with arugula salad: as a
    light lunch or a first course for dinner. Photo
    courtesy The Secret Menu. Here’s the recipe.


    Custard is one of our favorite dishes: a symphony of cream, eggs and flavorings.

    Most people consider custard to be sweet—a dessert that ranges from good old American chocolate pudding to crème brûlée, crème caramel, flan and others (see all the types of custard in our delectable Custard Glossary).

    The same mixture of cream and eggs that forms the base of sweet custard replaces the sugar with savory inclusions to become a delicious savory custard that can be eaten at breakfast, lunch and dinner.

    From a lunch dish with a salad, to a first course or side at a fine dinner, savory custards deliver a lot of bang—especially since most people haven’t yet had them.

    Well, not exactly: Many people have had savory custard in the form of quiche, a variation that’s baked in a pie shell.

    But today’s focus is on savory custard made in individual ramekins.

    While you can make them in casserole dishes, individual portions look so much better than the same recipe scooped from a casserole and plopped on a plate. (Of course, you can neatly slice it from a casserole and place it on the plate like a slice of pie, but we still prefer ramekins.)

    Since we’re getting to the end of corn season, here’s your opportunity to start your adventures in savory custard with corn custard. If you didn’t see it a few weeks ago, here’s a rerun of our corn custard recipe. If your Labor Day fare is more elegant than hot dogs and hamburgers, you can make it.



  • Asparagus & Parmesan Custard with Tarragon, or Green Pea and Shallot Custard (recipes).
  • Chawan-mushi, Japanese savory custard (the name means “steamed in a tea bowl”). Here’s a recipe with shrimp and green peas. There’s also a steamed savory egg custard in Chinese cuisine.
  • Gorgonzola and Leek Crème Brûlée recipe,
  • Gruyère, Garlic & Thyme Custard recipe.
  • Herb Custard (recipe).
  • Lobster Custard—substitute crab, scallops or shrimp (recipe).
  • Pumpkin Custard (recipe), the savory version. Pumpkin pie is a sweet pumpkin custard.
    How Is Bread Pudding Related To Custard?

    Bread pudding is a sweet or savory dish bound with custard. Put this recipe on your “to be tried” calendar: a mushroom bread pudding. You can serve it as the dressing with turkey.


    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/onion flan foie gras cream jamesbeard 230

    Special occasion savory custard, with sauced with foie gras cream. Although it’s fancier to unmold the custard, you can serve it in the ramekin. Photo courtesy James Beard Foundation.




    RECIPE: Fried Eggs On Rice

    Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City.

    A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers.

  • Use brown rice or other whole grain for more nutrition.
  • You can also use polenta or mashed potatoes for the bed.
  • If you don’t have any roasted vegetables—Gardenia used a mélange of beets, butternut squash, carrots and onions—do a quick microwave cook to soften, then sauté, what you do have.
  • A garnish of microgreens finishes the dish at Gardenia, but you can use chives, basil…or perhaps a crumbled bacon garnish?

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/fried egg on rice gardeniaNYC 230

    A new way to enjoy fried eggs! Photo courtesy Gardenia Restaurant | NYC.




    TIP OF THE DAY: Make A Frittata

    Making an omelet requires a bit of technique. If your omelets don’t look as lovely as you’d like, there’s an easy solution: Make a frittata!

    With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula to envelop the ingredients (that’s the part that requires practice, practice, practice).

    With a frittata—the name comes from the Italian friggere, to fry—the eggs and other ingredients are mixed together, then cooked more slowly than an omelet. The egg mixture completely fills a round skillet: no folding. The result looks like a crustless quiche. As with a quiche, a frittata can also be enjoyed at room temperature.

    Frittatas can be packed with vegetables, a sneaky way to get people to eat more of them. You can use the cookware you have, or consider a frittata pan (see photo below), ideal for stovetop cooking when you have to flip the frittata. Alternatively, you can bake it in the oven—no flipping needed.


    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/summer frittata crostini labreabakery 230 copy

    Wouldn’t you like to wake up to a weekend brunch like this? It’s easy to make a frittata, watermelon and feta salad, and luscious summer tomatoes on goat cheese-topped toast.


    Check the fridge: You may not have to buy anything else! Frittatas are a great receptacle for leftovers—even cooked pasta and grains.

    Vegetables: You can add almost any vegetable* to the beaten eggs, but take advantage of the summer’s specialties: bell pepper, chanterelle mushrooms, corn, eggplant, lima beans, okra, peas, sweet onion, tomatillo, tomato, yellow squash, Yukon Gold potatoes, zucchini.

    Cheese: melting cheeses like Emmenthal/“Swiss cheese,” mozzarella and Provolone; grating cheeses such as Asiago, Grana Padano, Parmigiano Reggiano/Parmesan and Pecorino Romano; and soft cheeses including feta and goat cheese/chèvre.

    Fish/Seafood: clams, mussels, shrimp, smoked salmon.

    Meat: ham/prosciutto, roast chicken/turkey, salame, sausage. When you make chicken or ham, set some aside for the next night’s frittata.

    Accents: capers, chiles (fresh or dried), herbs, olives, red pepper flakes.

    *For starters, consider artichoke, asparagus, bell pepper, cabbage, cauliflower, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini.


    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/frittata pan cuisinart amz 230

    A frittata pan is actually two frying pans that hook together for easy flipping, and can be easily detached for regular use. This one is a Cuisinart Frittata Pan.



    With this recipe, you can go heavy on the vegetables—2 cups instead of one. Or, you can make a cheesy frittata by adding a cup of shredded cheese instead of the second cup of vegetables.

    Some cooks start the frittata in a fry pan on the stove, then finish it in the oven. Fritattas can be cooked only on the stove top, but this means they have to be flipped—not easy for some people. Some frittatas can be cooked entirely in the oven, like this one.


  • 1 cup vegetables, diced or sliced
  • 6 eggs
  • 1/8 teaspoon salt and freshly-ground black pepper to taste
  • Optional: 2 tablespoons grated Parmesan cheese
  • 1 cup shredded cheese (cheddar, mozzarella or other
    favorite)—or 1 additional cup vegetables
  • One tablespoon chopped fresh herbs (basil, dill, chives,
    oregano, parsley, rosemary, etc.)
  • Olive oil
  • Preparation

    1. PREHEAT the oven to 350°F. While the oven heats, cook the vegetables: sauté in olive oil until tender or steam in the microwave.

    2. BEAT the eggs, herbs, pepper, salt, and Parmesan cheese together. Put a tablespoon of oil in a heavy, oven-proof skillet. Pour the egg mixture into the pan and scatter the vegetables on top.

    3. BAKE for 15 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese, which will melt.

    4. SLIDE the frittata onto a serving plate. It can be served hot or at room temperature.

    There are thousands of frittata recipes online, with the oven, stove top or stove top/broiler cooking techniques. Try them all, and see which works best for you.



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