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Technique: How to make perfect deviled eggs, from Twain’s Savannah Haseler
A perfect deviled egg is hard to get right, says Twain’s executive chef Savannah Haseler. It starts with a properly boiled egg.
A Roundup of Chefs’ Signature Small Bites
I met my first bag of Fritos when I was twenty-five. A European friend brought them back as a souvenir from New York. The golden treat from a strange land exploded between my teeth. “Food of the gods,” I remember thinking.