When I was growing up, I loved my mom’s stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise. As I grew older, I figured out that these seductive little bite ...

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Cook's notes: Feel free to use two eggs per guest. You can also double the recipe, but use a larger saute pan (or, use two pans). If you double the recipe but want to moderate the heat only use 1-1/2 ...

Everybody’s talking about egg dishes right now–something they always do as Easter approaches. “I’m tired of the same old quiches and omelets,” they tell me. “What can I do to make my Easter brunch ...

Coming down from the high and agita of Chilibrew IX, we craved more than a bowl of cereal to hash out the sights and flavors of the night before. We got dressed and set ourselves up on Barcocina’s ...

This Mexican-style Shakshuka takes the classic tomato-and-egg dish to new heights with spicy chorizo, fresh herbs, and smoky ...

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