Chopped pimientos add flair to our light tartar sauce.

As the name implies, this dish makes a breakfast suitable for any cowboy, but for those with a less physically demanding occupation, it is perfect for brunch… more »

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a… more »

These tangy hard-boiled eggs are a snap to make. Sliced in half, the fuchsia 'white' surrounding the bright yellow yolk is dazzling. Wrap some egg slices and… more »

There are lots of ways to poach an egg. We tried them all. This was the winning method.

In the Provencal dialect, 'pan bagna' means 'moist bread.' In this lightened version of the classic Mediterranean sandwich, a filling of hard-boiled eggs is… more »

Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to… more »

For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a… more »