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Showing 1,081 - 1090 of 2,568 results for egg nog recipes
Daniel Patterson
PROFILES
“Figs on a plate” is the ubiquitous cliché of the ingredient-obsessed San Francisco restaurant world, but Daniel Patterson’s cuisine couldn’t be further from that stereotype. Ingredients still remain the focus, but the preparation is genius. The Massachusetts-born chef, restaurateur, and food writer now helms a number of restaurants, including Coi, Alta, Aster, and more. Patterson opened his first restaurant, Babette, when he was only 25 years old, and seven years later, earned his first James Beard Award nomination. Among his many accolades are a “Best New Chef” nod from Food & Wine, a “Chef of the Year” award from San Francisco Magazine, and a “Best Chef: West” win from the James Beard Foundation. In his spare time, Patterson also runs The Cooking Project, a nonprofit, community-based organization he co-founded, which is dedicated to teaching kids and young adults fundamental cooking skills. He also finds time to write about food in publications like The New York Times, Food & Wine, Financial Times, and Lucky Peach. His book, Coi: Stories and Recipes (Phaidon) was published in October 2013. He’s got tons of great recipes right here on Panna, but his poached scrambled eggs trick has particularly wowed our viewers.Daniel's Restaurants:Plum Bar (Oakland, CA) Coi (San Francisco, CA) Daniel's Book:Coi: Stories and Recipes (2013)
What Is a Frittata?
Article
Learn about this quintessential egg dish, how to serve it and how it’s different from an omelet or a quiche. Plus, discover how to make a frittata step-by-step and get some of our best frittata recipes.
Cadbury Deviled Eggs
Video
| 00:49
These may look like actual deviled eggs but they're really Cadbury Cream Eggs filled with a white chocolate cream.
Chunky Egg Salad
Video
| 01:08
Dill and whole-grain mustard, along with a rough, chunky texture, make this egg salad stand out from the crowd.
Rotten Deviled Eggs
Video
| 01:20
These creepy hors d'oeuvres double as ghoulish decorations for a spooktacular Halloween party.
Ode to Mustard Sandwich Board
Video
| 01:25
Condiments are key to bringing out the best in many foods. This sandwich board highlights the versatility of Dijon mustard, from flavoring an herby egg salad to adding the final touch to ham and Brie on crusty baguette.
Maple Bacon Deviled Eggs
Video
| 05:00
Katie Lee Biegel puts a sweet spin on a classic holiday party appetizer.
Crack an Egg with Alan Delgado
Video
| 03:26
Brooklyn-based chef Alan Delgado makes his go-to breakfast tacos filled with scrambled eggs, fresh pico de gallo and melty cheese.
Hong Kong-Style Egg Sandwiches
Video
| 00:55
Milk bread adds subtle sweetness to these fluffy and savory breakfast sandwiches with scrambled egg and canned meat.
