There must be a lot of people out there making egg salad from those leftover Easter eggs -- what's a great combination? Personally, I didn't dye eggs but I have chickens and I'm craving an egg salad sandwich.
Egg salad sandwiches wrapped in wax paper feel like they belong in a Normal Rockwell painting. In this episode of The Easiest Way, Lisa Lavery of the CHOW Test Kitchen harks back to her childhood and shows you how to use our simple Egg Salad recipe to create this classic at home.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Here's the ultimate, savory weeknight meal for your family. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.