GINA If you are having an Easter-egg hunt, you might as well have deviled eggs. I remember asking my great-great-grandmother, “Why do they call them devil eggs?” And she replied, “Because if you eat too many, the devil will show up!” To this day, I have never understood that saying, but I miss all those little pearls of wisdom that my mom and grandmother used to share. The two of them were magic together, and they always kept us guessing. Pat had a similar experience: as a child, he always wondered how his mother got the insides of the hard-boiled egg out, made a delicious egg mixture, then put it back in! Deviled eggs are easy and even fun to make with the kids. Here, once again, I do my thing as the “Spice Fairy” with a magic sprinkling of black and red pepper, which gives this dish just the right amount of kick.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.