Egg Layer Ingredients: The combination of eggs, milk, and cheese creates a soft, fluffy foundation that complements the ...

Heat oil in a separate large pot over medium-high. Add lobster shells; cook, stirring often, until well browned, about 6 minutes. Add fennel, onion, carrot, and celery; cook, stirring often, until ...

This shamelessly rich, homey classic is too often mediocre, but it’s memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of ...

Using a 2-1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently re-roll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light ...

You can thank my grandmother—a fierce, funny, beautiful, 94-year-old hell-raiser named Grace Cowan. Or I can thank her for you, because she’s probably at bingo right now.

I enjoy eating oxymoronic foods, so when I was looking for a place to eat breakfast in Alpine I zeroed in on a place called Janet’s Montana Café so I could try the country-style Eggs Benedict ...

Preheat oven to 375º and spray a baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up with the back of a spoon, until no longer pink.

Biscuits, as we all know, are exquisite. Fluffy bundles of joy. But forget them for a moment. Let’s talk about gravy. I literally dream about country gravy with sausage some nights.

Instructions. First grease a 9x13 baking dish and preheat the oven to 375; In a large bowl whisk together eggs, a pinch of salt and 1/2 cup heavy cream.