Certain concepts seem to be stuck in another time. Egg salad always feels that way - a bit heavy and a bit basic with the tweaks in herbs or spices never feeling quite large enough to shift the genre. But that’s where Cal Peternell comes in. His recipes always have the feel of something you should have been making forever but are actually his own special spin. His newest book, Almonds, Anchovies and Pancetta, is a delight and is full of semi-vegetarian recipes that all fit that bill. I fell in love with his Salsa Rustica because it feels like a breath of fresh air to the egg salad mold. It serves the same purpose but without any mayo and ingredients to give depth and new life.

Blog, Cookbook, Cooking, Food, Interview, VideoAli RosenNovember 16, 2018cookbook, egg, appetizer, pancettaComment

The Dish: Bessou's Chawanmushi

Comfort food exists in every culture. But you're missing out if you haven't had it in a Japanese context. We went to Bessou to get their take on chawanmushi. This silky egg custard can warm any day, and it gives context to a restaurant that is all about bringing Japanese comfort food to the forefront.

Chefs, Interview, Restaurants, VideoAli RosenOctober 26, 2017The Dish, Japanese, eggComment

How to Make Sope

Food, RecipeAli RosenMarch 30, 2016sope, Mexican, egg, breakfast, brunch

The Dish: The Musket Room's Chicken and the Egg

Chefs, Cooking, Food, RecipeAli RosenApril 4, 2014musket room, Matt Lambert, chicken, egg, The DishComment

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