Baking is an unusual way to cook an egg, but this recipe shows how good it can be. Baked eggs are similar to poached in texture, but not so runny. Slow baking makes it easy to stop when the yolks are just right – there’s nothing like a creamy egg yolk swirled into rich
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Onions are one of Hollands biggest agricultural exports, and this dish uses them to full advantage. In most other cuisines, onions are chopped fine enough that they aren’t obvious in the finished dish. This recipe takes another approach, showcasing the shape and flavor of the onion and pairing it with some great complementary ingredients.
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