Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat

People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk...

Mushroom and Gruyère Eggs en Cocotte

These easy, individually baked eggs start with a base layer of mushroom duxelles and are topped with a coating of melted Gruyère cheese. The duxelles is made by sautéing minced mushrooms, shallots, and garlic in butter with thyme until they've released all their liquid and then browned and deepened in flavor. A splash of cream adds a silky richness.

Maryland Crab Imperial With Buttery Golden Bread Crumbs

A hot and creamy crab dip, loaded with seasonings and topped with crispy, crunchy buttered bread crumbs.

Eggs en Cocotte With Tomato and Goat Cheese

These easy, individually baked eggs are set above a layer of thick and oniony tomato sauce and topped with crumbled fresh goat cheese.

Crab cakes

I love crab cakes and if it’s on a menu, i’m ordering it! They’re not too hard to make so here’s how you can make them at home.

Roux Crab Cakes

Luscious crab cakes made with a pound of lump crabmeat, bound with a creamy Dijon sauce and a light coating of Panko. Great with a dollop of remoulade!

Maryland Crab Cakes

Maryland-style crab cakes shouldn't be loaded up with an excess of filler. This recipe keeps the focus squarely on the crab.

Crispy Herbed Crab Cakes

Crab cakes made with fresh crab and bound only with egg and mayo have a pure, sweet flavor. Crisp panko on one side gives them the perfect amount of crunch.

Maryland Style Old Bay Crab Cakes

Decadent Old Bay Crab Cakes feature a golden crust wrapped around mouthwatering lump crab meat and spices. These easy boardwalk style Maryland crab cakes are served with a quick Old Bay remoulade sauce. They're perfect for summer, or any time you crave a taste of the sea.

April Bloomfield's Deviled Eggs

It would be a tragedy to go to April Bloomfield's The Spotted Pig and not order at least one round of her exemplary Deviled Eggs. They're just too good not to try, at least once. The thing is, they're not all that far off from the basic recipe, mayo, mustard and paprika are all there, but Bloomfield's added a few tweaks that round out the flavor, giving them an eggy, tangy richness that makes them so irresistible.