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soda can

Soda can. Photo: Ahd Child, Flickr.

Happy National Carbonated Beverage with Caffeine Day! Another food holiday that's a mouthful, right up there with National Pizza With Everything (Except Anchovies) Day.

But perhaps this one is more intrinsically tied into American culture. Chances are, if you're like most Americans, soda is already in your daily diet, so guzzling a can is hardly a celebratory act today. With more than 15 billion gallons of the less-than-nutritional drink sold annually in the U.S., statistically that works out to about one 12 oz. soda a day for every kid and adult in America.

A whopping statistic -- how does your soda intake compare?

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]]>Alexa WeibelThu, 19 Nov 2009 14:15:00 ESTRed Lentil Soup - Feast Your Eyeshttp://www.slashfood.com/2009/11/19/red-lentil-soup-feast-your-eyes/http://www.slashfood.com/2009/11/19/red-lentil-soup-feast-your-eyes/http://www.slashfood.com/2009/11/19/red-lentil-soup-feast-your-eyes/#commentsFiled under: , , , , ,

Red Lentil Soup

Photo: WhitneyinChicago, Flickr.

Red-lentil soup inspired my love of the brothy dish, both for its natural flavor and for its unparalleled comforting qualities -- in fact, so much so that my house has become known among friends as the "Soup Kitchen," and friends will randomly text while in the neighborhood to ask what's cooking.

I discovered red-lentil soup rather late in life, during my college years, at Sultan's Market, a small but fiercely beloved Mediterranean spot in Chicago's Wicker Park. Braving the bristly winter weather with a bowl of the soup to-go made my walk home doable, whatever obstacles the weather was throwing my way (and these usually included numbingly harsh winds).

And coming home to a spicy bowl of this stuff warmed was inevitably a body- and soul-warming experience. Although I'm fond of preserving the natural flavor of the red lentil by cooking it up in a soup with sparing ingredients (namely broth, garlic, onion and a touch of cumin), you can't go wrong with hardly any variety of the ultimate soothing concoction. Blogger Whitney in Chicago makes hers with red pepper flakes and chipotle, ups the heartiness factor with the addition of rice, and artfully tops it all off with slivered almond and zesty Feta. You should try her recipe -- I wholeheartedly back her in dubbing it a surefire "cure for darkness."

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]]>chicagored lentil soupred lentilssultans marketwhitney in chicagoAlexa WeibelThu, 19 Nov 2009 10:00:00 ESTPreserving Fresh Herbs - Tip of the Dayhttp://www.slashfood.com/2009/11/19/preserving-fresh-herbs-tip-of-the-day/http://www.slashfood.com/2009/11/19/preserving-fresh-herbs-tip-of-the-day/http://www.slashfood.com/2009/11/19/preserving-fresh-herbs-tip-of-the-day/#commentsFiled under:

Do you buy fresh herbs to enhance your dishes but too often find them having gone bad in your refrigerator? Boost their shelf life with this preservation secret.

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]]>herbsHerbs in a bagHerbsInABagperservingAlexa WeibelThu, 19 Nov 2009 09:00:00 ESTHappy National Vichyssoise Day!http://www.slashfood.com/2009/11/18/national-vichyssoise-day/http://www.slashfood.com/2009/11/18/national-vichyssoise-day/http://www.slashfood.com/2009/11/18/national-vichyssoise-day/#commentsFiled under: , , , , ,

Chervil Vichyssoise

Chervil vichyssoise. Photo: Gato-Azul, Flickr.

Happy National Vichyssoise Day!

We'll take cue from a master, and agree with Julia Child that the traditional leek-and-potato vichyssoise "is the mother of the family in all her simplicity." The vegetables combine to a delicate smooth soup, and, wrote Child, "a bit of cream at the end is a nourishing touch, but by no means necessary." But dear Julia, since when were you one to go easy on the fat?

Created by the chef of New York's Ritz, Louis Diat, the soup made an appearance shortly after the restaurant opened in December 1910. Debatably a Franco-American hybrid, the soup was inspired by the cooking of Diat's mother: "One of my earliest food memories is of my mother's good leek and potato soup," he wrote. Although similar French potage recipes predate the chilled Vichyssoise as we know it, the temperature is what differentiates the refreshing dish.

And what better way to celebrate National Vichyssoise Day than with Louis Diat's original recipe from 1941's "Cooking a la Ritz"? Check it out, after the jump.

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]]>louis diatLouisDiatnational vichyssoise dayNationalVichyssoiseDayvichyssoisevichyssoise recipeVichyssoiseRecipeAlexa WeibelWed, 18 Nov 2009 13:15:00 ESTHappy Homemade Bread Day!http://www.slashfood.com/2009/11/17/happy-homemade-bread-day/http://www.slashfood.com/2009/11/17/happy-homemade-bread-day/http://www.slashfood.com/2009/11/17/happy-homemade-bread-day/#commentsFiled under: , , ,

Homebaked Challah Bread

Challah bread. Photo: Alejandra of Always Order Dessert, Flickr.

Happy Homemade Bread Day!

It's amazing what a base of flour and water is capable of. Though breads often take a back seat, as accompaniments to main courses, cheeses or more, today we celebrate bread worthy of standing on its own, the ultimate mobile comfort food -- not to over-toot the French, but gloriously buttery croissants and crunchy, subtly salty baguettes spring to mind.

So get baking! For holiday inspiration, with the addition of pumpkin and spices, bread becomes the complex Pumpkin Spice Bread or a moist Pumpkin Cheese Bread with cream cheese, or can even serve as a worthy Thanksgiving side dish, in our Savory Bread Pudding recipe.

What are your most cherished baked breads? Share your favorites in the comments!

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]]>breadhomemade breadhomemade bread daypumpkin breadAlexa WeibelTue, 17 Nov 2009 13:30:00 ESTHappy National Baklava Day!http://www.slashfood.com/2009/11/17/happy-national-baklava-day/http://www.slashfood.com/2009/11/17/happy-national-baklava-day/http://www.slashfood.com/2009/11/17/happy-national-baklava-day/#commentsFiled under: , , ,

baklava

Photo: Harry Harris, Flickr.

Ah, baklava -- the unctuous dessert enveloping honey and nuts in buttery layers of phyllo dough. Happy National Baklava Day!

The European-Middle Eastern delicacy actually has quite an impressive history. Dating back to the 8th Century B.C., the Assyrians used to pile nuts into thin layers of dough and top the whole thing with honey before baking it. The treat was considered a luxury, enjoyed predominantly on special occasions, and affordable only to the wealthy.

It has since come a long way, traveling to the Near East, Turkey and Armenia over time, then finally to Greece with the rise of the Grecian empire -- and the rich, buttery cinnamon-walnut treat has today made it over to the Food Network, with a fabulous classic recipe by Alton Brown. If you're feeling adventurous, try a shot at more Americanized versions of the versatile international dessert with Pear Baklava or even Chocolate Baklava.

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]]>baklavabaklava recipenational baklava dayphylloAlexa WeibelTue, 17 Nov 2009 13:15:00 ESTPomegranate Ice Kreme - Feast Your Eyeshttp://www.slashfood.com/2009/11/17/pomegranate-ice-kreme-feast-your-eyes/http://www.slashfood.com/2009/11/17/pomegranate-ice-kreme-feast-your-eyes/http://www.slashfood.com/2009/11/17/pomegranate-ice-kreme-feast-your-eyes/#commentsFiled under: , , , , , ,

Pomegranate Ice Cream

Photo: norwichnuts, Flickr.

Although cranberries usually reign supreme around Thanksgiving, the ruby pomegranate seems to be stealing some of the classic berry's thunder this season -- and understandably so, with its unique tart, fruity edge.

Flickr user Norwichnuts created this vegan Pomegranate Ice Kreme by simply combining two juiced pomegranates, two cups creamer, one cup powdered sugar and an added layer of pomegranate jelly and freezing it in an ice-cream maker. The "kreme" appears remarkably luscious and creamy, despite its vegan preparation. Topping the simple dessert with glazed pecans adds a salty complexity, as well as interesting texture and crunch.

Do you enjoy pomegranate? Have you been integrating it into your holiday cooking? Divulge how you've been using the fruit this season in the comments.

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]]>pomegranatepomegranate ice kremeThanksgivingvegan pomegranate ice creamAlexa WeibelTue, 17 Nov 2009 10:00:00 ESTCleaning the Pesky Roasting Pan Residue - Tip of the Dayhttp://www.slashfood.com/2009/11/17/cleaning-the-roasting-pan-tip-of-the-day/http://www.slashfood.com/2009/11/17/cleaning-the-roasting-pan-tip-of-the-day/http://www.slashfood.com/2009/11/17/cleaning-the-roasting-pan-tip-of-the-day/#commentsFiled under: , , , ,

Removing sticky residue from your roasting pans is a cinch with this housekeeping secret.

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]]>cleaning roasting pansremoving residueroasting panroasting pan residuethanksgivingAlexa WeibelTue, 17 Nov 2009 09:00:00 EST'The Little Saigon Cookbook' - Cookbook Spotlighthttp://www.slashfood.com/2009/11/16/the-little-saigon-cookbook-cookbook-spotlight/http://www.slashfood.com/2009/11/16/the-little-saigon-cookbook-cookbook-spotlight/http://www.slashfood.com/2009/11/16/the-little-saigon-cookbook-cookbook-spotlight/#commentsFiled under: , , , ,


The Little Saigon Cookbook book cover

Photo: littlesaigoncookbook.com.

"The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon"
By Ann Lee
Photography by Julie Fay
Insiders' Guide -- 2006
Buy it on Amazon

Though exotic cuisines may be daunting endeavors for many cooks due to foreign and sometimes costly ingredients, "The Little Saigon Cookbook" is a clear, straightforward cookbook that sheds light on the culture while making its cuisine approachable and delectable.

Interspersed with interesting stories about Vietnamese culture and traditions, the book is a well-thought out tribute to Vietnamese foodways -- with delicious recipes to boot, ranging from the obvious dishes to lesser-known exciting ones like the Shaking Beef Salad with Watercress and Tomatoes or Pork Braised in Caramel Sauce.

See what we tested and find out whether the book's worth buying after the jump.

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]]>chicken saladChickenSaladcookbookcookbook spotlightCookbookSpotlightrecipethe little saigon cookbookTheLittleSaigonCookbookvietnamvietnamese chicken saladvietnamese cookingvietnamese foodVietnameseChickenSaladVietnameseCookingVietnameseFoodAlexa WeibelMon, 16 Nov 2009 14:00:00 ESTHappy National Fast Food Day!http://www.slashfood.com/2009/11/16/happy-fast-food-day/http://www.slashfood.com/2009/11/16/happy-fast-food-day/http://www.slashfood.com/2009/11/16/happy-fast-food-day/#commentsFiled under: , , , ,

In 'N' Out burgers and shakes

In-N-Out burgers and shakes. Photo: AppetiteforChina, Flickr.

Admittedly, we have mixed feelings on celebrating National Fast Food Day. But despite the merited fast-food backlash, there's something to be said for throwing caution and health to the curb and indulging in a fatty fast-food burger and fries once in awhile.

It's a sad state of eating affairs that today, 19 percent of American meals are consumed in the car, and fast food has become not simply a convenience or indulgence but the norm. That being said, fast food isn't all bad -- in a continuing trend, some chains are starting to take a markedly different route in fast yet conscientious cuisine, in the vein of Chipotle's "Food with Integrity" motto or Zankou Chicken's aim for freshly prepared fresh food.

Are you a discerning fast-food eater? Take our poll to reveal your fast-food eating habits, then spill your thoughts on fast food eating in the comments.

View Poll



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]]>chipotlefast foodfast food backlashfast food dayFastFoodFastFoodBacklashFastFoodDaynational fast food dayNationalFastFoodDayzankou chickenZankouChickenAlexa WeibelMon, 16 Nov 2009 13:15:00 ESTHappy National Raisin Bran Cereal Day!http://www.slashfood.com/2009/11/15/happy-national-raisin-bran-cereal-day/http://www.slashfood.com/2009/11/15/happy-national-raisin-bran-cereal-day/http://www.slashfood.com/2009/11/15/happy-national-raisin-bran-cereal-day/#commentsFiled under: , , ,

Raisin Bran Muffin

Photo: ProofofthePudding, Flickr.

Happy Raisin Bran Day! Most commonly recognized in the dominant Kellogg's Raisin Bran Crunch these days, the raisin-bran combination has actually been around since 1926, when it started as Skinner's Raisin Bran. The "raisin bran" moniker was once trademarked, but usage limitations fell by the wayside as the term became widespread.

Statistics say that the average raisin-bran box of cereal houses 1,000 raisins -- but we think the cereal is best put to use adding extra texture and flavor in creative baking, like this Apple Raisin Bran Muffin by Proof is in the Pudding.

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]]>cerealfood holidayFoodHolidaynational raisin bran cereal dayNationalRaisinBranCerealDayraisin bran cerealRaisinBranCerealAlexa WeibelSun, 15 Nov 2009 13:15:00 ESTHappy National Guacamole Day!http://www.slashfood.com/2009/11/14/happy-national-guacamole-day/http://www.slashfood.com/2009/11/14/happy-national-guacamole-day/http://www.slashfood.com/2009/11/14/happy-national-guacamole-day/#commentsFiled under: , , , , ,

chipotle guacamole

Chipotle guacamole. Photo: rachel is coconut&lime, Flickr.

Happy National Guacamole Day! The culinary cosmos of guacamole and pickles may infrequently overlap, but at least today's national food holidays both celebrate zesty green condiments.

Though the lusciously creamy avocado mash is most often associated with summertime BBQs and beer, there's no reason you shouldn't be eager to make use of your mortars and pestles year-round. Check out our guacamole primer on Slashfood, or venture to AOL food for Rosa Mexicano's classic Guacamole en Molcajete recipe -- their trick is mashing the onion, jalapeno and cilantro into a paste for evenly distributed flavor -- though some consumers prefer their avocados hefty, and take pleasure in the zesty chunks of jalapeno, tomato, poblano peppers, green onion, etc.

What are your favorite guacamole additions? Share your secret ingredients after the jump.

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]]>guacamoleguacamole dipguacamole en molcajeteGuacamoleDipGuacamoleEnMolcajetemortar and pestleMortarAndPestlenational guacamole dayNationalGuacamoleDayrosa mexicanoRosaMexicanosecret guacamole ingredientsSecretGuacamoleIngredientsAlexa WeibelSat, 14 Nov 2009 13:15:00 ESTHappy National Pickle Day!http://www.slashfood.com/2009/11/14/happy-national-pickle-day/http://www.slashfood.com/2009/11/14/happy-national-pickle-day/http://www.slashfood.com/2009/11/14/happy-national-pickle-day/#commentsFiled under: , , , , ,

assorted pickled vegetables

Assorted pickled vegetables. Photo: vbalchen, Flickr.

Happy National Pickle Day! Though most commonly perceived and popularized as a brined cucumber, the "Food Lover's Companion" defines the pickle as any "food that has been preserved in a seasoned brine or vinegar mixture." According to the guide, the most popular pickling subjects beyond the cucumber typically include pearl onions, cauliflower, watermelon rind, baby corn, herring and pig's feet -- though most any vegetable can be pickled, it need only be firm enough to not dissolve in brine.

Brines range from sweet (Bread-and-Butter Pickles), to sour or hot (Spicy Dill Pickles), or may take on the flavor of whatever additives, from herbs to spices (Rosemary-Garlic Pickles). And the brine itself holds a range of uses too: soup stock, drink base, even hangover remedy! In one of the more surprising uses, a shot of pickle juice follows a shot of Jameson in the "pickle back" drink.

For an unexpected range of recipes, check out ilovepickles.org and get creative!

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]]>bread-and-butter picklesBread-and-butterPicklesilovepickles.orgnational pickle dayNationalPickleDaypicklepickle backPickleBackpicklingrosemary-garlic picklesRosemary-garlicPicklesspicy dill picklesSpicyDillPicklesAlexa WeibelSat, 14 Nov 2009 13:00:00 ESTMeet the World's Water Sommelierhttp://www.slashfood.com/2009/11/13/water-sommelier-michael-mascha/http://www.slashfood.com/2009/11/13/water-sommelier-michael-mascha/http://www.slashfood.com/2009/11/13/water-sommelier-michael-mascha/#commentsFiled under: , , , , ,

Dr. Mascha at the Cook. Drink. Eat. Live. event

Mascha shares his water know-how at the "Cook. Eat. Drink. Live." event. Photo: Alexa Weibel.

In the competitive, volatile market of food trends, one consumable blankets the majority of Earth yet is massively overlooked by epicureans: water. Commonly considered flavorless -- most would scoff to hear there are some 3,000 varieties of bottled water worldwide -- the commodity is getting reexamined as health issues abound and alcohol consumption is on the wane.

At the forefront of the water movement is water sommelier Michael Mascha, who is working to "educate people about premium bottled water" in hopes of "taking bottled water to the next level and making it a luxury item" -- a lofty goal, considering the liquid is most often regarded strictly as a commodity. However, after a private water tasting at New York City's Cook. Eat. Drink. Live. convention last weekend with Mascha -- a retired food anthropology professor at USC and self-proclaimed "authority on the art of water tasting" -- there may be more to water than meets the eye.

More on the art of water tasting and 'fine water etiquette' after the jump.

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]]>dr. maschaDr.Maschamichael maschaMichaelMaschawaterwater as wineWaterAsWineAlexa WeibelFri, 13 Nov 2009 17:00:00 ESTHappy National Indian Pudding Day!http://www.slashfood.com/2009/11/13/happy-national-indian-pudding-day/http://www.slashfood.com/2009/11/13/happy-national-indian-pudding-day/http://www.slashfood.com/2009/11/13/happy-national-indian-pudding-day/#commentsFiled under: , , , ,

Indian Pudding

Indian pudding. Photo: SeriouslyGood1, Flickr.

As Thanksgiving approaches and we're reminded of the initial feast with the Pilgrims and the Indians, one likely dish of the meal has long been overlooked: the traditional Indian pudding. And though the Native American Indian dessert didn't quite stick as a holiday staple, it gets honored today with National Indian Pudding Day.

American Indian puddings are a baked custard, made from cornmeal and eggs, sweetened with molasses and flavored by spices. They also often include local, readily available fruit, like apples. The name is derived from "Indian" for its use of cornmeal, once called "Indian meal." Although the dish may not appear the most refined, it's comfort food at its best -- try it yourself, with this recipe adapted from "An Olde Conchord Christmas."

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]]>indian puddingindian rice puddingIndianPuddingIndianRicePuddingnational food holidaysnational indian pudding dayNationalFoodHolidaysNationalIndianPuddingDaypuddingAlexa WeibelFri, 13 Nov 2009 13:15:00 ESTZankou Chicken - Feast Your Eyeshttp://www.slashfood.com/2009/11/13/zankou-chicken-feast-your-eyes/http://www.slashfood.com/2009/11/13/zankou-chicken-feast-your-eyes/http://www.slashfood.com/2009/11/13/zankou-chicken-feast-your-eyes/#commentsFiled under: , , ,

Zankou Chicken

Photo: sevensworlds16, Flickr.

These vibrant trays from Zankou Chicken has Beck singing their praises and the Los Angeles Times contending that there's "no better chicken anywhere."

As the fast food industry continues to expand, catering to more health-conscious foodies, Southern California chain Zankou Chicken is redefining the concept with its fresh Mediterranean cuisine. Renowned for its roasted chicken and pita bread baked on the premises, the chain also offers hummus, shawerma, falafel and a variety of kebabs, using 100 percent fresh products -- no cans, freezers, microwaves or preservatives -- and only the "finest ingredients."

But it's the secret Lebanese garlic sauce that's got Southern Californians hooked, a zesty combination of garlic, olive oil, lemon and potato, for texture, that has customers dipping in just about any item on the menu -- and proving that fast food may rise above the typical greasy-spoon burger joints of the past.

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]]>chickenfast foodfast food chickenFastFoodFastFoodChickenroasted chickenRoastedChickenzankou chickenZankouChickenAlexa WeibelFri, 13 Nov 2009 10:00:00 ESTPerfectly Poached Eggs - Tip of the Dayhttp://www.slashfood.com/2009/11/13/perfectly-poached-eggs-tip-of-the-day/http://www.slashfood.com/2009/11/13/perfectly-poached-eggs-tip-of-the-day/http://www.slashfood.com/2009/11/13/perfectly-poached-eggs-tip-of-the-day/#commentsFiled under: , , ,

Say goodbye to overcooked yolks or disintegrating egg whites -- perfectly poached eggs are easy with these useful tips.

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]]>bruncheggeggsperfectly poached eggperfectly poached eggsPerfectlyPoachedEggPerfectlyPoachedEggspoached egg recipepoached eggsPoachedEggRecipePoachedEggspoaching eggsPoachingEggsAlexa WeibelFri, 13 Nov 2009 09:00:00 ESTHappy National Pizza With Everything (Except Anchovies) Day!http://www.slashfood.com/2009/11/12/happy-national-pizza-with-everything-except-anchovies-day/http://www.slashfood.com/2009/11/12/happy-national-pizza-with-everything-except-anchovies-day/http://www.slashfood.com/2009/11/12/happy-national-pizza-with-everything-except-anchovies-day/#commentsFiled under: , , , ,

Pizza

Photo: Akuban, Flickr.

Happy National Pizza With Everything (Except Anchovies) Day! Anchovy lovers may be tiffed, but they can celebrate their topping the other 364 days of the year.

Whether you enjoy your pizza artisanal (thin-crusted, with scarce but quality ingredients, typically served in trendy restaurants) or classic (pepperoni, loaded with cheese, delivered by teenage pizza boys), today is the day to savor a slice.

Do you prefer pizzas with low-quantity, high-quality ingredients, or fully loaded ones, with toppings overpowering the crust? What are your favorite pizza-topping combinations? Spill your delectable slice secrets in the comments!

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]]>national pizza dayNationalPizzaDaypizzapizza toppingsPizzaToppingsseasonal pizzasSeasonalPizzasAlexa WeibelThu, 12 Nov 2009 12:30:00 EST'The Thanksgiving Table' - Cookbook Spotlighthttp://www.slashfood.com/2009/11/11/the-thanksgiving-table-cookbook-spotlight/http://www.slashfood.com/2009/11/11/the-thanksgiving-table-cookbook-spotlight/http://www.slashfood.com/2009/11/11/the-thanksgiving-table-cookbook-spotlight/#commentsFiled under: , , , ,


The Thanksgiving Table cookbook cover

Photo: Amazon.com.

'The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition'
By Diane Morgan
Photography by John A. Rizzo
Chronicle Books -- 2001
Buy it on Amazon

Though Thanksgiving may be conceptually about unity and giving thanks, the feast is often anything but -- be it from menus predominantly meat-centric or overwhelmingly vegetarian that rely upon traditional recipes or adventurous ones, to lively affairs or smaller, more austere gatherings prone to the usual family quibbles.

But with the help of this book and guide, the meal itself is at least guaranteed to go smoothly, with preparation and decoration ideas as well as recipes to suit eaters and appetites of all kinds. Catering to the variety of the holiday's staples -- the smells, the anticipation, the flavor, the feel -- this book is virtually all you need to host the most perfect, memorable Thanksgiving.

See what we tested and find out whether the book's worth buying after the jump.

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]]>cookbookholiday cookingHolidayCookingthanksgivingthanksgiving cookingthanksgiving decoratingThanksgivingCookingThanksgivingDecoratingthanksiving decorationsThanksivingDecorationsthe thanksgiving tableTheThanksgivingTableturkeyAlexa WeibelWed, 11 Nov 2009 14:00:00 ESTCreamy Baked Eggs with Tarragon - Feast Your Eyeshttp://www.slashfood.com/2009/11/11/creamy-baked-eggs-with-tarragon-feast-your-eyes/http://www.slashfood.com/2009/11/11/creamy-baked-eggs-with-tarragon-feast-your-eyes/http://www.slashfood.com/2009/11/11/creamy-baked-eggs-with-tarragon-feast-your-eyes/#commentsFiled under: , , , ,

Baked Eggs with Cream and Tarragon

Photo: Domesticated Beast, Flickr.

Though most of us enjoy refined, flavorful brunches, many of us aren't willing to commit more effort into the morning endeavor beyond pouring milk into a bowl of cereal or toasting and buttering some bread.

Thanks to blogger the Gouda Life, we're inspired by this oh-so-simple recipe for Baked Eggs with Butter, Cream and Tarragon. Its raw version pictured tells it all: You have but to pour enough cream into a ramekin until the bottom is covered, add one tablespoon butter, one tablespoon tarragon (you may chop it if you care to take the time), two carefully cracked eggs, and salt and pepper to taste. Bake at 350 for 20 minutes, or until the eggs are cooked through and are no longer runny -- aside from the yolk. You'll happily savor this comforting morning pick-me-up. Topping this easy dish with some grated cheese might elevate it even closer to perfection.

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]]>baked eggsbaked eggs with cream and tarragonBakedEggsBakedEggsWithCreamAndTarragondomesticated beastDomesticatedBeasteggsfeast your eyesFeastYourEyesgouda lifeGoudaLifetarragontarragon baked eggsTarragonBakedEggsthe gouda lifeTheGoudaLifeAlexa WeibelWed, 11 Nov 2009 10:00:00 EST