We have that special separation tool for you, the Badass Perforated Egg Spoon.

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Try making a cheddar, bacon, grilled apple, and onion on an English muffin, via Culture Magazine.

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I’ve been in Napa learning about bread at Bouchon Bakery and hope to post about later this week—bread is endlessly fascinating, infinitely complex, and to dive deeper into the craft with a baker, Matthew McDonald, who has been working with yeasted doughs pretty much his whole life, is one of the happier circumstances of a freelance life—but I hate to leave home.  In anticipation of being away, I made lunch for Donna so we could have a few focused moments together before I left.  With morels on my mind and a quick preparation required, I put together a simple speedy lunch to feature the mushroom: scrambled eggs with chives, morels with a simple cream sauce (recipe in this post) and an arugula salad dressed with lemon and extra virgin olive oil. I didn’t ask Donna Read On »

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