Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens.

Pear Salad with Warm Bacon Vinaigrette

This Pear Salad with pecans, blue cheese, and warm bacon vinaigrette makes a gorgeous presentation plated. Don't miss the sommelier wine pairings in the post!

Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent....

French Bistro Salad

This is a classic French Bistro Salad - a refreshing leafy salad intended to go with rich stews, roasts and quiches - hearty french food!

Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

Eggs en meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce. It's a lot like beef bourguignon or coq au vin, just without the beef or chicken, and a lot quicker and easier.

French in a Flash (Classic): Coq au Riesling

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food.

French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad

All summer long when I'm baking like a Thanksgiving turkey in the New York City heat, I'm praying for fall--for my birthday, for the turkey to roast instead of me, for the crisp air blowing the season's crisp leaves. From...

Diner-Style Asparagus, Bacon, and Gruyère Omelette for Two

Just as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what kind of omelette you end up with. This smoky version, perfect for spring, uses my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings.

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and fried until the outside was crispy but the interior was still soft and runny. This quick version of the dish is made with toasted breadcrumbs and has all of that great texture and flavor, but without the hassle.

Eggs Florentine inspired by Frasier — Binging With Babish

This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.