The affinity between asparagus and eggs is apparent to anyone who has ever enjoyed an asparagus omelet. But here’s another variation on that theme. Brian roasts the asparagus to concentrate their flavor, then tops them with fried farm eggs basted with sizzling olive oil. The edges of the egg white become lacy and crisp while the yolk remains runny. A sprinkling of Parmesan helps make the dish more wine compatible. Serve as a first course for a spring dinner party, or in larger portions for a weeknight supper. It’s best to fry only one egg at a time, but each one takes less than 30 seconds.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.