Earlier this year, when I began an obsession with poaching the perfect egg, I started replacing the water I'd normally used to poach eggs in with tomato sauce. Magically, those eggs turned out perfect. Then I started poaching eggs in salsa for huevos rancheros, and it dawned on me that I might never need to poach an egg in water again. Why would I, when they're so easy and so delicious in a tomatoey, spicy sauce?
slurp city: ya ka mein with pho broth
grillades and grits: get your brunch on!
red beans and rice: form and theory
smother me with love: spicy smothered chicken and butter beans
instant vacation: new orleans barbecued shrimp
doux the roux: chicken and andouille gumbo
my green heaven, continued: fried green tomato parmesan
a heatwave fruit save: stone fruit caprese salad
the gift of grits: creamy peppered mascarpone grits
the best sugar cookies: no icing required
for twelfth night: king cake with bacon pecan praline filling
