French œufs brouillés are so much more than a fancier (and far more difficult) way of saying scrambled eggs. For one, œufs ...

In a food processor or by hand, beat egg yolk with red wine vinegar, Dijon mustard, and shallot. Slowly, in a thin stream, add oil and optional bacon fat, blending well until slightly thickened.

If you're concerned about the safety of your raw eggs, place the egg in water that's just below the simmering point, or about 140 degrees on a food thermometer, for three minutes, then put it in a ...

To assemble each salad, place the lettuce on a plate or in a bowl. Then add some of the sliced potatoes, green beans, tomatoes, radishes, olives and boiled eggs.

THE CHEF: Daisy Ryan. Her Restaurants: Bar Le Côte, Bell’s, Na Na Thai, the Other Room and Priedite Barbecue, all in California’s Santa Ynez Valley. What She’s Known For: Cooking French ...

In a large pot filled with water, potatoes and 2 tablespoons of salt bring to a boil, then reduce to a simmer for 10 - 12 minutes until potatoes are tender.