scotch-eggs

Did you know that we have a ton of awesome egg recipes that need a new home in your frying pan? Break that yolk and let's get this running.

Chef Nathan Outlaw has a new collection of seafood recipes out, from fresh salads and simple fish fillets to these crab scotch quail eggs.

British pub food is having an American renaissance! A plethora of dedicated pub fare cookbooks (and cookbooks with pub fare sections) have crossed our desks lately, and we're loving every eggy, cheesy, meaty, pickled bite! From the simplest snacks to the complex but worth-the-effort deep-fried treats, we're pulling pints for this humblest of filling food,…

There has never been a better time to be (or eat) a perfectly cooked egg. They’re so trendy that all you have to do for guaranteed Instagram likes is break a yolk and step away from the magic. The silky texture, versatile nature, world of flavor and level of “doneness” make for a superb blank slate popping up…

British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. My favorite hybrid, combining the worlds of Scotch…

Get your hands on some of the most beautifully photographed egg recipes in one of the best-designed cookbooks we’ve seen in a while. Egg, by blogger and author Blanche Vaughan, may be a one-subject tome, but it’s by no means a one-trick pony. From sweet to savory, breakfast to dinner and every eating occasion in between,…

Sometimes a cookbook title says it all. Justin Warner, Food Network Star winner and chef at Brooklyn's notorious nosh spot Do or Dine, just released a dense collection of recipes by the very catchy name of The Laws of Cooking (And How to Break Them). If you've ever tried his inventive, harmonious and decidedly down-to-earth fare, you…

We've been anticipating a cookbook release from London's beloved vegetarian restaurant Mildreds for quite some time now. It's not that we don't love the animal protein–heavy cuisine of the Brits; sometimes you just need a little roughage, and that's what Mildreds: The Vegetarian Cookbook aims to do. Even Scotch eggs get the royal treatment. The Scotch…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…