Egg

Recent Recipes

• 1

  Homemade Aioli by Chef Eyal Shani

  Tips: The aioli must be kept covered in a refrigerator at all times! If necessary, add more salt at the end. It’s recommended to melt it beforehand in lemon juice or water.

• 2

  Arepas de Huevo by Stephanie Bonnin (Colombian Egg Stuffed Arepas)

  Stephanie Bonnin (@latropikitchen) brings an artist's touch to the expressive flavors of the Colombian Caribbean. Growing up in Barranquilla, she learned how to make Arepas de Huevo from the hardworking women who made hundreds a day in streetside kiosks — golden pockets of crispy cornmeal filled with a perfectly cooked egg. When she joined me in the Test Kitchen, I was eager to learn her techniques, especially the way she fills and fries the arepas without rupturing the egg.
  
  While traditionally made with maíz peto (hominy), this recipe uses readily available masarepa, a pre-cooked cornmeal flour, making it easy to recreate at home. For a taste of Stephanie's signature touch, seek out heirloom blue cornmeal and duck eggs, as she uses in the arepas she serves at her pop-ups.
  
  In return, I shared my own recipe for Arepas de Coco, the slightly sweet coconut arepas I fell in love with in Puerto Rico. Sharing these arepa recipes with Stephanie, each with its own distinctive character, highlighted the beautiful threads that connect our seemingly different corners of the Caribbean. It's a reminder that food can bridge any distance.

• 3

  Crispy Skillet Potato Kugel

  Potato Kugel is perfect for the Hanukkah season, being that it’s essentially a giant skillet latke. It’s also significantly easier to make than its shallow-fried, mini counterpart. This decidedly savory cousin to noodle kugel is enjoyed warm, at room temperature, or cold the next day from the fridge. While it’s delightful as is, there’s certainly no harm in giving it the applesauce/sour cream or smoked salmon/caviar treatments.

• 4

  Tuna Cake Pan Bagnat

  Like its cousin, salade Niçoise, pan bagnat originated in Nice, France, and bears a few resemblances. Originally a humble fisherman's meal, pan bagnat was a convenient way to use leftover bread and simple ingredients like tomatoes, onions, and anchovies. (Its name translates to “bathed bread,” a reference to how the bread was traditionally moistened with olive oil and tomato juices.) Over time, it evolved to include tuna, hard-boiled eggs, and various vegetables. My personal take on this classic sandwich uses tuna cakes instead of plain tuna, adding a satisfying texture and extra layers of flavor.