My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: cast-iron skillet) — is as follows: bacon (always roasted in the oven, I mean, unless you were hoping to mist yourself with eau de pork belly*); some sort of fruit salad (either mixed berries and vanilla bean-scented yogurt or mixed citrus segments, sometimes with mint and feta); buttermilk biscuits; a pitcher of Bloody Marys, a bottle of champagne and a couple carafes of freshly-squeezed grapefruit or orange juice, blood orange whenever available; something sweet (our current favorite) and eggs. As I dictated years ago, everything that can be made in advance should be, thus pancakes, individually fried slices of French toast, omelets and even eggs baked in ramekins, adorable as they may be, are verboten. I’ve been there, I’ve done that, and it’s always the worst.
In the egg category, my favorite for ease and laze is this spinach and cheese strata, however, if I have even 15 additional minutes at my disposal (which, let’s be honest, I do, especially when I spend less time here) remains these baked eggs with spinach and mushrooms. We talked about it, oh, seven years ago, but it’s been so buried in the archives, literally three recipes deep with a single hideous photo, that I’m long overdue to unearth it. At the time, I was charmed by how incredible something so wholesome could taste. These days, I’d add to its list of charms: vegetarian, gluten/grain-free, as good for a weeknight dinner as it is a weekend brunch dish, and oh, did I mention that it looks like an Easter egg basket? That’s a recent development.
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Last week, early signs of spring buds had me buzzed with excitement for cooking. Fresh greens and flavorful cold salads monopolized my undivided attention, and I actually caught myself daydreaming about farmer’s markets filled with ramps.
This week though, I actually caught a real sort of spring fever — the kind reserved for antsy high schoolers — where I didn’t want to cook. Not at all, not even a little bit.
Deviled eggs are pure genius. They take hard-cooked eggs — already one of the world’s most perfect foods — and elevate them into an elegant bite that’s worthy of any appetizer plate. From summer picnics to Easter brunch, afternoon snack time to Sunday supper, deviled eggs are more than up for the occasion.
Deviled eggs are also one of the easiest appetizers we know how to make. Today, we’ll show you the easiest, most basic method for these addictive treats, with plenty of ideas for making them your own.
4.63 / 5 Stars | 212 Reviews
by MSLILLY
“Roast asparagus with Cajun seasoning makes a yummy side dish in only 15 minutes.”
The best way to start spring cleaning is with a little organization inspiration. If you’ve been less than motivated lately to tackle your kitchen’s crumbs and clutter, you’re probably still suffering from the winter doldrums. (Hey, it’s perfectly understandable.) But nothing takes us out of a cleaning funk quite like a gallery of 20 super organized kitchens, all taken from our Kitchen and House Tour archives. These are real kitchens, from real cooks. If they can do it, so can you!
One bad hard-boiled egg can ruin you for life. At least, that’s what I believed until I learned how to cook soft-boiled and hard-boiled eggs precisely how I wanted to eat them. The perfect hard-boiled egg has no green ring around the yolk; the innards are creamy and mellow; and if you’re in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.
Do you know how to make perfect boiled eggs every single time? Let us show you — it’s so easy.
This sophisticated spin on classic artichoke dip practically screams springtime! Here, a flavorful artichoke topping is piled high on a wheel of brie, then the whole dish is baked until just barely bubbly. It’s downright decadent and it’s totally delicious.
