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Posts Tagged ‘hard-boiled eggs’

by Caitlin Saniga

I'm going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

I’m going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

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by Caitlin Saniga

Asparagus-mint deviled eggs

Deviled eggs go green! How dainty and springy are these?

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by Sarah Steimer

Sauerkraut deviled eggs with thyme

The best parts of your deviled eggs don’t have to be tucked into the filling — they can be sprinkled on top like the thyme and smoked paprika on these eggs.

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by Sarah Steimer

Guacamole deviled eggs

Guacamole is taken very, very seriously in my apartment. Which means I was both excited and a little nervous to add it to eggs. The result? Pop-in-our-mouth good.

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by Caitlin Saniga

Thai ginger-peanut deviled eggs

As embarrassing as it is to admit, I have yet to crack the code on hard-boiled eggs. I’m no good at making them. I undercook or overdo them every single time. That’s why I talked Joel (an eggspert) into hard-boiling all of my eggs for me — and why I’ll leave you to your Googling or your phone calls to Mom to seek out your own hard-boiling techniques. But the Thai ginger-peanut filling? That I can bring to the table.

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by Sarah Steimer

Winter cobb salad with a creamy citrus dressing

I love the creaminess of cobb salad dressings, and the citrus flavors in this version give it a wintery boost — in addition to the Christmas-style red and green of the pomegranate and Brussels. There are a lot of flavors and textures to this dish, but certainly not too many that the eater gets lost.

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by Caitlin Saniga

Baboo's potato salad

Over the Father’s Day weekend, I tried to remember the foods my dad loved to eat. My list included a lot of the Baboo Saniga staples: halupki, haluski and apple crisp. And this potato salad made the list, too. Baboo often made it for Easter brunch and served it with ham and green beans. The whole family loved it, and she’d make big batches that could be heated up later or eaten cold, straight from the fridge, with a fork. Which is exactly what Dad would have done.

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