TIP OF THE DAY: Use Egg Molds Or Cookie Cutters For Pancakes

Whether Dad likes pancakes or fried eggs for breakfast, make Father’s Day special: Shape his breakfast with egg/pancake molds. If you can’t pick up molds in time, you can use cookie cutters. Since they don’t have handles, you’ll need a spatula, kitchen tongs and dexterity to lift the cooked eggs.   HOW ELSE CAN YOU…
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TIP OF THE DAY: Soufflé Omelet With Balsamic Strawberries

For Sunday brunch, try your hand at a fluffy Soufflé Omelet. This recipe, adapted from one by the California Strawberry Commission, has a filling of balsamic strawberries. Serve it with a bubbly Mimosa (recipe below). RECIPE: SOUFFLE OMELET WITH BALSAMIC STRAWBERRIES Ingredients 1½ cups (about 8 ounces) fresh strawberries, stemmed and quartered 1 tablespoon chopped…
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TIP OF THE DAY: Serve Eggs In Mini Flower Pots

Last spring we published a tip on serving foods in mini flower pots—the size that can be used to pot small succulents. You can use them anytime: to serve breakfast, brunch, lunch, dinner, desserts and snacks. You can find mini flower pots in terra cotta or terra cotta-colored plastic. Either can go into the dishwasher.…
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FOOD HOLIDAY: The History Of Deviled Eggs

November 2nd is National Deviled Egg Day. Deviled eggs took off as picnic and cocktail party fare after the second World War. But their roots date back to ancient Rome. The cooks of wealthy Romans boiled eggs, seasoned them with spicy sauces and served them as a first course (known as gustatio). Serving these deviled…
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RECIPE: Lyonnaise Salad With Bacon & Eggs

You may know Lyonnaise potatoes, sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley; Rosette de Lyon, a cured rosy saucisson (French pork sausage); and Lyonnaise sauce, a brown sauce for roasted or grilled meat and poultry, made with white wine, vinegar and onions. Some of our favorites from the area include…
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