Egg

Spinach Pie (Pastel de Espinaca)

This is a very old family recipe, it comes from my Northern Italian great-grandmother who, my mother informed me, had some Greek influence in her cooking. It's incredibly easy to fix and a staple at family gatherings and parties. Traditionally, this pie is made in a large rectangular casserole...

Serving: 1 nine-inch pie Prep Time: 1 hour Cook Time: 1 hour...
Ingredients *For Crust* 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/2 cup butter, cubed 3-5 tbsp ice water 1 tsp salt 1 egg, for wash *For Filling* 5...
Super Tart Lemon Curd

When I lived in Kips Bay, my favorite brunch spot always served lemon curd with muffins before the main meal. While I always looked forward to this, the tangy yellow spread was a complete mystery to me. In fact, my only clue as to its namesake (other than the lemon part) was its custard-like...

Serving: approx 12 oz (1 1/2 cups) Prep Time: 10 min Cook Time:...
Ingredients 1 cup fresh lemon juice (about 4 lemons) 1 tbsp lemon zest 4 egg yolks 1/2 cup butter (1 stick) 1/2-1 cup sugar (depending on your preference to sweetness) dash of salt...
Hollandaise: Quick & Dirty

Chances are, if you're trying to make Hollandaise sauce, you're also trying to poach eggs, fry ham, strain spinach, toast muffins, mix mimosas, possibly entertain a few guests, and serve it all before it gets too hot or too cold. By the time the double broiler is ready to go, your poached eggs...

Serving: approx 4 tbsp (enough for 2-4 Eggs Benedict) Prep Time...
Ingredients 2 tbsp butter 1 large egg yolk 1 tsp fresh lemon juice 1 tbsp hot water pinch of dill (dry or fresh) salt to taste