No piping bag required for this version of a springtime classic. A bright and briny filling flecked with cold smoked salmon is mounded into tender egg whites for a delightfully different deviled egg.
A game changing method for boiling eggs that produces tender whites, fluffy just-cooked yolks, and peels easily. Your deviled eggs should start here.
Chicken thighs roast until crispy-skinned, bathing a bed of gold potatoes and scallions in rich drippings. Fresh lemon juice and capers add the perfect finishing touch.
Fennel and shallots, cooked low and slow until reduced to an almost jam-like consistency, are mixed into lemon-spiked Greek yogurt for a bright and silky dip just waiting for crisp fresh vegetables or – let’s be real – your favorite potato chips.
Every year these crazy good nuts are made with love for our neighbors, our teachers, and anyone else we want to feel special and appreciated during the holidays. For the first time this year I’ll make them for you!!