Brioche / Stuffed Marrowbone / Beetroot Green & Bulgur Soup with Poached Eggs

Blog Post & Recipe: Brioche

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs and almost half a pound of butter along with the usual breadlike suspects.

Blog Post & Recipe: Stuffed marrowbone

Keep the bones you have so pain-stakingly cleaned for the next time - you can even put them in the dishwasher, leave them to dry thoroughly and store in a dry place - just like scallop shells

Blog Post & Recipe: Beet Green and Bulgur Soup with Poached Eggs

It's the egg, though, that really makes this soup. Poached in this satiny broth, the egg becomes extraordinarily creamy. When you break the yolk with your spoon, and the egg infuses the broth with its golden yellow goodness, it's an absolute revelation.

Garlic-Roasted Butternut Pumpkin / Creamy Dilled Foil-Packet Fish / Sweet Potato With A Poached Egg & Tangy Arugula Sauc

Blog Post & Recipe: garlic roasted butternut squash [ via ]

Tip: roasted cauliflower is made the exact same way and is a great pairing with the squash. Decrease the cooking time to 25 to 30 minutes.

Blog Post & Recipe: Creamy Dilled Foil-Packet Fish

Main dish in 20 minutes! ... The concoction that gets smeared on these fish fillets plus baking them in foil packets makes them tender, creamy, and full of flavor. Plus it's low in starch, if you're into that kind of thing.

Blog Post & Recipe: Sweet Potato With A Poached Egg & Tangy Arugula Sauce

I also find myself wishing more restaurants made tasty and healthier veggie variations on the classic poached egg meal. So, I’m constantly racking my brain for creative ideas on how to put a tasty twist on it. I’ve made it with an artichoke heart as the base with a red pepper aioli, and I’ve made it with avocado, sauteed tomatoes and shallots and a Greek yogurt hollandaise sauce. My most recent preparation, and perhaps my new favorite, was inspired by a ton of leftover arugula in my refrigerator.

The Easiest Way to Poach an Egg / Eggplant Involtini / Tamales Filled with Carnitas in Pipian Sauce

Blog Post & Recipe: the easiest way to poach an egg + 8 reasons to eat eggs for breakfast

I find adding a generous slug of white vinegar to the poaching water – we’re talking a good 3-4 tablespoons, is all you need to get good looking poached eggs, every time.

Blog Post & Recipe: Eggplant Involtini

The eggplant are cut into 1/2-inch slices and broiled briefly to tenderize them. Then the slices are rolled up and around a simple mixture of breadcrumbs, garlic, balsamic vinegar, mozzarella, basil, oregano, red pepper and diced tomatoes (pine nuts too, but I omitted them). Once assembled, you pop the eggplant rolls into the oven to heat them through and melt the cheese.

Blog Post & Recipe: GCC: Tamales filled with Carnitas in Pipian Sauce [ via ]

But, you can certainly accomplish this dish all by yourself. With a bit of planning and breaking the instructions into manageable parts, it is totally doable. Give yourself 2 days for this one. Gather the ingredients and cook the filling on day 1, and then prepare and cook the tamales on day 2.

Chai Porridge / Pan-Fried Buttered Cauliflower with a Poached Egg / Maque Choux

Recipe: Chai Oatmeal

Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend.

Blog Post & Recipe: Pan-Fried Buttered Cauliflower with a Poached Egg

Chop the cauliflower into pieces, some quite small and others about thumb size. The difference in size will allow some bits to become crispy and the others to be soft and buttery.

Blog Post & Recipe: maque choux aka summer veggie delight

It requires a bit of chopping, but luckily it cooks up at a nice pace. Basically while you’re cooking one thing, you’re chopping the next thing that will be tossed in the pan. The whole thing takes about a half hour or so.

Çilbir (Turkish Poached Eggs on Yoghurt with Spiced Butter & Mint) / Puffy Tacos / Mushroom Escabeche

Blog Post & Recipe: Seriously Sloppy - Çilbir (Turkish Poached Eggs on Yogurt with Spiced Butter and Mint)

A traditional comfort food of the Ottoman Empire, çılbır pairs poached eggs with dense yogurt, topped with a simple sizzle of spiced butter followed by flecks of mint.

Blog Post & Slideshow: San Antonio: How to Make Puffy Tacos

The puffy taco starts with that fresh masa plus salt and water; but not too much water, otherwise the cornmeal putty will stick to your hands. Take about a golf ball's worth then smoosh it in the tortilla press until it's flat, but not too thin. Then into the deep-fryer it goes.

Blog Post & Recipe: School of tapas: Mushroom escabeche

Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages. In Spain it usually consists in cooking the food in a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion. This method, used for fish and meat alike, easy and versatile as it can get, allows for the food to last at least a couple of weeks in the fridge.

5 Drinks / Egg & Grilled Tomato Sandwich With Fresh Herbs / Ricotta Millet Pudding

Article & Recipes: Make your own drinks!

Click on the pictures above for Susy's delicious recipes for cherryade, cucumber gin, lavender lemonade, star anise voda and masala chai

Blog Post & Recipe: So many things: P2P, life and an Egg and Grilled Tomato Sandwich With Fresh Herbs

Now assemble the sandwich: first you put the tomato slices on the bread, if there are any juices, drizzle these on the bread before putting the tomato on it. Salt it. Then you put the egg on that and finish with adding a little salt and drizzling the herb oil over it all.

Blog Post & Recipe: Ricotta Millet Pudding

This deliciously creamy dessert references familiar dishes like rice pudding and coeur a la creme but manages to also maintain a unique identity. It is fresh, creamy, lemony, and perfect for spring. The warm raspberry sauce poured over the cold pudding is absolutely delightful.

Ricotta Millet Pudding with Warm Raspberry Compote

Dungeness Crab Cake with Avocado & Chipotle Hollandaise / 59 L.A. Times Recipes / Moghrabieh

Recipe: Dungeness Crab Cake With Avocado and Chipotle Hollandaise

For the crab cakes, remove any shells from the crabmeat and place in a large mixing bowl. Add the mustard, mayonnaise, lime zest, cilantro, chives, pickles and 1/4 cup bread crumbs to the bowl and mix well. Season with salt and pepper to taste.

Photographs & Recipes: What's hot: 59 of the latest recipes from the L.A. Times Test Kitchen

Whole-wheat pancakes ... Broiled eggplant salad with sautéed onions, garlic and tomatoes ... Creamy scrambled eggs with fines herbes ... Quick puff pastry ... Chickpea and noodle soup with spinach, Persian herbs and kashk topping ... Creamy rice pudding with cardamom and almonds ... Baby artichoke gratin ... Black Russian rye bread ... Fresh berry tart ...

Article & Recipe: Couscous with a Lebanese difference

Moghrabieh is a type of couscous that originates in Lebanon. It is similar in appearance to Israeli couscous, but is a little larger, and is made by forming pasta-like wheat dough into pea-sized balls. Moghrabieh is quite different from the finegrained couscous you'll see in most Canadian supermarkets ...

Heavenly spiced chicken stew with moghrabieh ... Moghrabieh and vegetable soup

Poached Eggs / Fish Ball & Lettuce Soup / Oxtail Pho

Blog Post: Poached eggsactly right

Cooking fans are experimenting to find the perfect way to poach eggs, reporting back online. But what works in your kitchen?

Blog Post & Recipe: Street Food of Hong Kong: Vegetable-n-Fish Soup

The authentic version adds with a lot of white pepper and sesame oil, but now I'd like to try another version that skips the two, but put into arugula to maintain a peppery taste in soup.

Recipe of White Fish Ball, Lettuce and Arugula Soup (for 2 persons)

Blog Post & Recipe: Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail). There's a follow-up post here.

Phở bò is a Vietnamese beef noodle soup; phở đuôi bò is one made with oxtail ... I like my phở broth silky with gelatin but not slick with grease, so I skim the fat pretty aggressively. To cut down on skimming efforts and to allow flavors to fully develop, I give myself a couple of days to build the broth.

Couscous with Chickpea Stew. Poached Egg on Toast. Fish.

Recipe: Couscous with chickpea stew.

Recipe: Turkish toast with poached egg.

Recipe: Roasted fish fillets with brown butter corn sauce.