Episode 104

Makes 6 servings… Hands-on time: 25 minutes Total preparation time: 55 to 60 minutes This quiche gets its Southwestern flair from Monterey Jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. (See Tips.) I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust more »

Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 30 minutes Eggs baked in ham cups with creamed mushrooms underneath appeared on the February 2002 cover of Gourmet magazine. I made them on my show and was astonished (I don’t know why – everything is tested at my magazine a zillion times until it is perfect) to find how easily they unmolded from the muffin tins and held their shape. This is an adaptation using my Guatemalan housekeeper Magda more »

Makes 4 servings… Hands-on time: 20 minutes Total preparation time: 30 minutes All right, I’ll be honest. This is a take off on you-know-what served by that fast food restaurant. Only they use English muffins, which actually makes for a pretty lean breakfast sandwich. You can use English muffins also if you want in order to cut back on time and calories. But these are the best biscuits you will ever eat. They are cream biscuits – the only fat more »