Springtime Herb Delights from Debbie Moose

Springtime Herb Delights from Debbie Moose

In Deviled Eggs Debbie Moose positions deviled eggs in a new light. New, bright and so very intense recipes bop around these pages. Now, it is October and this recipe is called Springtime Herb Delights and those are Easter eggs in the background, but we can get herbs...
Spinach-Bacon Deviled Eggs from Debbie Moose

Spinach-Bacon Deviled Eggs from Debbie Moose

In Deviled Eggs Debbie Moose has an assortment of ideas that will change your perspective on this dish forever. Never been inspired by simple deviled eggs with a bit of paprika bite? Why not transform them into a meal? Or at least an appetizer that has you pondering...
Leek and Goat’s Cheese Picnic Loaf

Leek and Goat’s Cheese Picnic Loaf

This recipe comes from Gail’s Artisan Bread. Roy Levy and Gail Mejia wrote this cookbook based on their bakery experiences in London. The intent was to provide great [aka French quality] bread in a town that was not famous for its bread baking. The first store opened...
Matambre from 100 Ways with Eggs

Matambre from 100 Ways with Eggs

What is Argentinian food? Beef, you thought beef, right? And right you are. Beef is central to the, but beef never becomes boring in Argentina. There is more than meets the grill. Argentina has a complex social mix of immigrants. In many ways, it could be described as...
Peas, Ham & Eggs from 100 Ways with Eggs

Peas, Ham & Eggs from 100 Ways with Eggs

Sometimes I am intrigued by a recipe’s ingredients. This dish begins by asking you for “a good glug of olive oil.” A glug? Sounds grand. In 100 Ways with Eggs you’ll discover an array of recipes that range from breakfast to appetizers to dinner and, of course,...