The Bell Kitchen

Summer Lunch on the Go: The Classic Egg Salad Sandwich

“Eggs. Soft-boiled eggs, fried or poached eggs, take them scrambled, bake them au gratin, butter them with an omelette, or present the billowy egg-whites in a majestic French souffle, but however you take yours we can surely all agree that eggs truly are amazing. What transformative little gems, too, wouldn’t you say? . . . “

Egg Wonders of the World: The French Soufflé

There’s nothing quite like rolling out of bed, cool water on your face to wash the sleep away, a hot pot of coffee, and turning on Fleetwood Mac. Saturday rolled in like a Prague fog today, calm and slow, a steep blowing from the hills of The Castle.

French Eggs Florentine au Gratin

Sitting on a call with Istanbul midday yesterday, I saw the flicker of my phone out of the corner of my eye. “Hey! I am getting my blood drawn on Friday,” the husband wrote in a text, . . .

Zucchini and Tomato Swiss Quiche & Pastry Shell

Ah, the quiche! An open-faced, appetizing tart that can be served warm as a main meal and paired with a fresh green salad and a crisp white wine. Served cold,