The people who count such things say that scrambles now outrank all other egg preparations in America's affections. This San Francisco creation — claimed by almost every Joe who's owned a restaurant in the Bay area — helps to explain the popularity. With the addition of ingredients as basic but as unlikely as ground beef and spinach, the namesake cook (probably Italian-American) turned straightforward scrambled eggs into a distinctive treasure of tastes. For a full sense of place, serve the eggs with good sourdough toast.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.