Oh yes, and some grated cheese is folded into the whipped egg whites. More cheesy structure for the nest. Ingredients in Cloud Eggs All you need are three ingredients—egg, salt, and cheese. The hardest part is whipping the egg white. And the result? Fun egg yolks nested in a “cloud.” We love it! This approach for making eggs has been around for ages. I’ve adapted ours from an “egg nest” or “nid d’oeuf” recipe in a whimsically illustrated French children’s book about cooking, called “La Cuisine Est un Jeu d’Denfants,” or “Cooking Is Child’s Play” (English translation 1965)....

This popular noodle salad mixes slick, bouncy rice noodles with long strips of vegetables, a vinegary dressing, and spicy chili oil. While most restaurants in Kunming serve this salad as part of a larger meal, I think it is a perfect summer lunch or light dinner all on its own. To the bemusement of my Chinese neighbors, I often enjoyed it that way. When I make this dish in the U....

I consulted my trusty Mushrooms Demystified handbook, sent photos to my mycological society friend Beth, and was assured that these indeed were morels, which are not only safe to eat, but are considered a delicacy. Tonight, we finally got around to eating those morels picked last spring, in this exquisite cream of wild mushroom soup. Special garnish idea: high quality green extra virgin olive oil is really quite something drizzled over this soup, along with some crusty bread for dipping....

Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus. The base is just onions, a little garlic, lots of chopped asparagus, broth (either chicken or veg), and chopped fresh parsley. We blanch the pretty asparagus tips separately so we can add them at the end as a pretty garnish to the puréed soup. You can blanch the tips while the soup is cooking, so there’s no added time....

They’re irresistible hot right off the skillet—let them cool just a little so you don’t burn your mouth! Serve them as appetizer or snack, with a little flaky sea salt and a squeeze of lemon. A glass of bubbly would also be nice. You may be transported to a terrazzo in Italy! Medium Zucchini Are Best While you could use any size zucchini, about 8 to 10 ounces each are best....

Dakgangjoeng makes for a great game day appetizer accompanied with an ice-cold beer. The recipe is not difficult, but because it involves a few different steps, I recommend saving it for when you have a little more time. Once you get the hang of the process, you will find yourself craving and making it for a weeknight dinner, too. It’s just that good! The Steps for Easy Dakgangjeong Dakgangjeong is typically made with whole wings and drumsticks....

In Denmark, they’re served on a big platter on special occasions, especially for birthdays when they’re called fødselsdagskringle. But they’re just as likely to be eaten and enjoyed with family and friends on a regular Sunday with coffee in hand. A Danish kringle is made with a very rich yeast dough rolled thinly and wrapped around a sweet almond filling. Before baking, it’s topped with sliced almonds and pearl sugar or turbinado sugar, which toasts and caramelizes in the oven....

Make jalapeños escabeche, or pickled jalapeños! What Is Escabeche? Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. Chilies, onions, carrots, cauliflower are pickled with the jalapeños. My mother used to buy jars of escabeche when I was a child. The chilies can be cut up and used for many dishes. Process the jars following the hot water bath canning method. You can skip this if you like, but you’ll need to refrigerate the unsealed jars and use them within a few months....

You only need two tools to put these cookies together: a bowl and a fork. The peanut butter base is simply married with eggs, sugar, baking soda, and salt. Once combined, chocolate chips are folded in and the cookies are ready for the oven. You can have cookies ready in less than a half hour, with almost no dishes. The texture of these peanut butter cookies are crunchy on the outside and chewy on the inside....

Confit is a slow cooking method that preserves food by typically submerging the food in fat (though sugar-based confit is also common) while cooking it at a low temperature. Prior to refrigeration, confit was a traditional preservation technique used to store food for months. Duck confit is one of the oldest foods utilizing this technique. Excitingly, chefs have taken the confit process to new levels in the last few years....

It’s a bold and tasty meal Khadija Hemmati, a Charlottesville-based chef from Afghanistan, considers easy enough to make for her family of six after a busy work shift. It’s also one she cannot imagine missing from the sofreh—a cloth laid on the floor for eating—on Eid el-Fitr, a festival that marks the end of the Islamic holy month of Ramadan. Although gholpi is not traditionally served during Eid, it’s one that Khadija blurted out with sparkly eyes and a giant smile on her face when I asked her to teach me how to make her favorite Eid dishes....

This recipe is sure to satisfy your craving for this classic treat. Just as indulgent as what you’d find at a bakery, these cinnamon rolls are buttery and jam-packed with cinnamon flavor. Though they will not rise as much as a conventional roll, they’re still super tender—especially the pillowy edges where the rolls have snuggled up with their neighbors. They’re a perfect breakfast for the holidays or any weekend when you want a little something special....

Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves. Be warned, however: It’s impossible to eat just one. These cheese crisps couldn’t be easier to make. Just grate some cheese, add a little flour and spice, and stir in a spoonful of crunchy seeds. You can drop them on a baking sheet with a tablespoon, but a 2-inch round cookie cutter helps keep the unwieldy little shreds of cheese from scattering....

I do not like them Sam-I-am. I do not like green eggs and ham. You can’t blame Sam-I-Am’s friend. The forest green ham and eggs in the book don’t look entirely appetizing. But what if we added one letter and a couple commas to the dish? So instead of “green eggs and ham” we have “greens, eggs, and ham”? This is a combination that anyone could love, especially in a grilled cheese sandwich with Gruyere....

I’ve eaten many of these now, and can say with confidence that this hybrid is delicious! The Best Cheese for Grilled Cheese With my many years of grilled cheese-making experience, I’ve learned that using shredded cheese is the way to go because it melts easier than slices or any other cuts. I like to use a medium sharp cheddar cheese for this recipe so that it stands up to all of the other ingredients without overpowering them....

How to Cook Flank Steak Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak. But if you don’t have a grill, you can prepare the steak in a large cast iron frying pan as well. The Best Marinade for Grilled Steak The flank steak marinade in this recipe calls for a lovely blend of soy sauce, honey, and garlic....

If you had told me a few years ago that I would not only be happily eating grilled romaine lettuce but encouraging others to do the same, I would have thought you were nuts. Why Grill Romaine Lettuce? Why in the world would anyone want to grill lettuce? Lettuce just isn’t part of the grilling food group people! You know, burgers, ribs, beer can chicken. Grilled lettuce? Why that’s just… just pretentious, that’s what....

A little goes a long way. Just a light drizzle can add a whole new dimension to any manner of dishes, so if you’re looking to jazz up a meal, think of it as your last minute, secret weapon. Where’s the love for walnut oil? Once you start using this delicate yet rich oil, you’ll be asking the same question. (But you might want to keep the secret to yourself....

The answer depends on the level of doneness you’re aiming for. Cook Times for Rare, Medium Rare, Medium, and Well Done Grilled Steak Grill 6-8 minutes for a rare steak (125°F), which will be the pinkest and not warm all the way through.Grill 7-10 minutes for a medium rare steak (135°F), which will be very pink but warm in the center.Grill 10-12 minutes for a medium steak (145°F), which will be slightly pink and still very juicy....