Watch cookbook author Katie Quinn show you how to make deliciously unusual brownies.
Watch cookbook author Katie Quinn show you how to make deliciously unusual brownies.
Enjoy a bowl of chowder with these healthy soup recipes. Serve bright and tasty recipes like Instant Pot Summer Corn & Crab Chowder and Alaskan Cod Chowder with a loaf of crusty bread to sop up all the deliciousness. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
An easier route to golden-brown onions.
Upgrade your favorite store-bought macaroni and cheese with these simple tricks. Mac and cheese is the ultimate comfort food, and while we all love a great homemade version (like Ree Drummond's extra creamy macaroni and cheese), it's helpful to keep store-bought brands on hand for super-quick meals. If you're wondering how to make boxed mac and cheese better, you should know that you don't have to stick to the directions on the box.
You'll want to make these healthy dinner recipes all summer long. These dinners make the most of seasonal produce like zucchini, corn and more for a fresh, nutritious and delicious meal. Recipes like Prosciutto Pizza with Corn & Arugula and Summer Vegetable Gnocchi Salad are bright, tasty and will become regulars on the dinner table.
Courtesy of MonteverdiGiancarla Bodoni loves breakfast sandwiches. Packed with crunchy bacon and a fantastically runny sunny-side up egg, the chef says this handheld feast makes her feel “prepared to conquer the world.”Make Star Chef Vivian Howard’s Crave-Worthy MeatloafBake These Sesame & Chocolate Chunk Cookies Right NowBodoni is the executive chef at the lavish Italian hotel, Monteverdi Tuscany, which is located inside the UNESCO World Heritage Site of Val d’Orcia. She began developing her version of the classic bacon-and-egg about a decade ago and was inspired by the hotel’s many American guests.Needless to say, it was hit and has become a staple on her menus. “We’re surrounded by farms and food as far as the eye can see,” says Bodoni. “The beautiful thing about Val d’Orcia, where we are located, is the fact that a majority of our food producers and wine producers have been producing the food in the same way for hundreds of years. It’s very respectful of the land and they respect their animals.”The chef, who typically doesn’t eat breakfast until after she’s taught her morning culinary class at Monteverdi, builds on the basic bacon-and-egg combo with dressed arugula, mashed avocado, chili-and-herb mayo and a thick slice of tomato.“I need something that’s super substantial,” she says. “This is basically a meal that lasts for many, many hours and it’s got many nutritional components and all of my favorite ingredients. It’s a lot of things going on, but they harmonize so well.”Find out how Chef Bodoni builds her perfect bacon-and-egg breakfast sandwich, so you can feel prepared to conquer the world, too.THE BREADRather than using a standard roll, English muffin or crusty bread, Bodoni opts for toasted slices of homemade brioche.“If people want to challenge themselves, making brioche is not difficult,” she says. “The important thing is having a little bit of patience because it needs to rise properly. And making sure, as you handle it, you don’t deflate it because you really want that air staying inside the dough.”Just before assembling the breakfast sandwich, Bodoni also likes to toast the sides of the bread in a bit of butter and season them with some salt to give them a caramelized crunch and added richness.THE EGG & BACONOne of the secrets to the sandwich’s deep meaty flavor is that the chef fries the egg in the bacon fat. As a self-proclaimed “huge egg lover,” Bodoni likes to make sure that there’s plenty of runny yolk to saturate a breakfast sandwich as she’s eating it, so she sticks to an over-easy preparation. The eggs she uses at her restaurants come from hens at a farm that’s not quite two miles up the road from Monteverdi.THE EXTRASBodoni skips the typical cheese, ketchup or hot sauce found on many breakfast sandwiches and instead makes her own chili, parsley and lemon juice mayonnaise.“I like the savory breakfast to be a little on the hot side,” she says. “So I add chili and then parsley (it has a beautiful green color) and a little dash of lemon for a little acidity because it’s a little on the fatty side. I think it has just a delicious taste on the bread.”She also layers in sliced fresh tomatoes, mashed avocado and a handful of arugula. For something a little extra, the chef sometimes also adds a drizzle of honey to the mix.As for tomatoes, Bodoni says any variety will do, but she prefers Cherokee Purple or beefsteak plucked straight from the vine. “I have this vivid memory of every summer in the garden outside of my Culinary Academy. We have these beautiful beefsteak tomatoes that grow and I pick them, warm from the sun, slice them and put a little bit of salt. This flavor is so beautiful.”THE ASSEMBLYBuilding this overstuffed sandwich can sometimes prove tricky, especially when there’s runny egg yolk involved. That’s why Bodoni has come up with a particular assembly order to ensure it won’t fall apart in your lap.“The stability of the sandwich is important,” she says. “If you stack it property, it will make a big difference.”After toasting the brioche slices in a bit of butter, she “lathers” the mayo mixture on the inner portion of each piece to ensure it flavors each bite. Then she’ll place the bacon on the first slice of bread, followed by the avocado “because it kind of grips onto the bacon.” Next is the tomato slice and the sunny-side up egg. The arugula goes on last—which will help to catch some of that runny egg yolk and hold it in without saturating the slice of bread that tops the whole thing off.“Because the brioche is so soft, you can kind of just squish it a little bit and all your components are not going to fly out of the bread,” says Bodoni. “When your bread is a little more firm, it kind of tends to drop off to the side, but this one is really nice.”The Ultimate Egg SandwichINGREDIENTS2 strips Crispy bacon1 Egg, over easySalt & pepper3 Tbsp Mayonnaise1 Fresh chili, as hot as you like it.25 cup Parsley1 tsp Lemon juice1 handful ArugulaVirgin oil.25 Tbsp Apple cider vinegarHalf an avocado, mashedTomato, slicedBriocheButterDIRECTIONSCrisp your bacon in a pan and set aside. In the bacon fat, cook the egg and season with salt and pepper. I like my egg runny, but this is up to your preference.In a mortar or, if you prefer, a blender, mix the mayonnaise, chili, parsley and lemon juice until you have a paste.In a bowl, dress the arugula with olive oil, apple cider vinegar and salt and pepper, and set aside.Season the avocado mash and tomatoes.To assemble the sandwich, slice your brioche as thick as you like it. I love to toast it with butter in a pan until golden and sprinkle it with salt.Spread the mayo on the slices of the brioche and begin to stack the rest of the ingredients. This also works great if you double it up for open face sandwiches, too!The Secret History of BourbonCan the Roaring Twenties Teach Us About Post-Pandemic Life?How to Avoid Overhyped and Overpriced BourbonRead more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.
While partnering with Genova Premium Tuna, the celebrity chef shared what staples to keep in your pantry, how to throw together easy meals, and more.
White? Sweet? Spanish? Which type of onion is the right one to use for what? Allow us to explain.
From Bojangles to Zaxby's, we wish these fast-food and restaurant chains would expand to other parts of the country.
Get the party started with these tasty and budget-minded treats.
The menu items include super-sized pretzels, craft beer flights and plant-based offerings
It's all in the way you roast.
Only 20 lucky winners will be selected at random.
Try one of these healthy recipes for a collagen boost. Certain foods, including skin-on chicken, berries, broccoli and sardines, can help your body make more collagen, which can lead to healthier skin, hair and more. Recipes like Berry-Almond Smoothie Bowl and Chicken & Broccoli with Herb Butter Sauce are nutritious, tasty and an easy way to increase collagen production.
You say poh-tay-toe, I say poh-tah-toe… casserole? Yes! Martha Stewart has reimagined the beloved root vegetable in the form of a casserole — and no matter how you say it, it looks amazing. The domestic diva has been wowing us with her stunning cake recipes lately, but now she’s brought us a different kind of […]
Costco, the wholesaling retailer, is a source of reliable bulk products for almost every aspect of our lives, from food to home furnishings, clothing, sports and leisure equipment and much more....
A sports dietitian breaks down everything you need to know about your favorite and tastiest workout fuel.
ITK producer Holly Wang shares her five Asian cookware must-haves.
Dear dessert devotees, we have breaking brownie news — and it comes just in time for outdoor dining season. Gone are the days of designating dessert favorites, choosing plain chocolate brownies over their avant-garde, outdoorsy — yet equally delicious — cousin, the s’more. Because today, Giada De Laurentiis‘ Instagram @thegiazy account casually dropped a photo, […]
If only there were rum in it. 🍒
The customers wanted to bring meat onto the premises.