Baked egg custard is the little black dress of dessert recipes. It’s simple and elegant—ready to be dressed up with fresh berries, chocolate syrup, or whipped cream, but it’s also astoundingly good all by itself. Custard, in various forms, has been made for centuries: set into creme brûlée, flan, mini egg custard tarts, or a savory quiche; frozen into … Read more
Step 1 Preheat the oven to 375°. Step 2 Pat dry one 4-lb. chicken, cut into 8 pieces with a paper towel and season them all over with 1 tsp. kosher salt and ½ tsp. freshly ground pepper. Step 3 In a 12″ ovenproof skillet, heat 2 Tbsp. extra virgin olive oil over medium heat. … Read more
In 1985 the first blooming onion hit the fryolator at Russell’s Marina Grill in New Orleans, a creation of chef Jeff Glowski. Glowski’s friend and colleague, Tim Gannon, brought the fried onion to a neighboring restaurant in NOLA. And then, in 1988, take a wild guess what popular restaurant chain Tim Gannon cofounded. The blooming … Read more
A good roast leg of lamb recipe should be simple and impressive—something you can serve to guests on Easter or Passover that’s equally easy for a special Sunday dinner. This version, flavored modestly with garlic, rosemary, salt, and pepper and finished with an easy red wine pan sauce, is just that. (It also has hundreds of reviews … Read more