[Photograph: Blake Royer] The fried egg sandwich is one of my longtime comfort foods, the dinner my mother would offer to make me when I came home from school after a bad day. She always made them with English...
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I don't feel the need to gussy up asparagus on the grill; just a little olive oil, salt, and pepper is all you need to make them delicious. But every once in a while, I have the desire to...
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Note: This recipe is part of Kerry Saretsky's series The Secret Ingredient. This month's featured ingredient is rose water. Kerry also gives recipes that use rose water for Blackberries and Raspberries with Rose Sabayon and Rosey Rosé. I like to...
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The latest issue of Esquire has a big feature on breakfast and included is a recipe for green eggs and Parma ham from Evan Funke, the chef at the Rustic Canyon in Santa Monica, California. I've doubled the recipe (it...
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Prosciutto, figs, and blue cheese—after eating them together, I'm almost ready to declare them a platonic pairing. Maybe not quite deserving our respect for, say, basil with tomato, but remarkable nonetheless. Salty and meaty prosciutto sets the savory tone,...
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring....
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As popular as it is, the classic combination of melon and Parma ham doesn't do so well as part of a cocktail spread. Depending on room temperature, the prosciutto can dry out or become limp and flabby. In Jason Denton...
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Saltimbocca literally means "jump in the mouth," and the classic Italian dish really is so delicious that it seems to leap off the plate and onto the tongue. Traditionally made from a cutlet of veal topped with prosciutto and pressed...
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Everyone has ingredients they can't resist. Favorite foods that are always kept on hand; items that, when spotted on restaurant menus make a dish impossible not to order. For my mother, it's artichoke hearts. For my boyfriend, it's bacon. For...
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The following recipe is from the February 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson's book Roast Chicken and Other Stories has been called "the most useful cookbook of...
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