Chef Nancy Oakes was initially underwhelmed when developing this dish. "The eggs were just poached and a little squishy," she says. "Frying them in breadcrumbs made things more interesting." For maximum crispiness, chill the poached eggs before giving them a pre-fry roll in the egg whites and panko.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.