Matty Matheson’s Bologna Bowl Is Very Satisfying

My aesthetic—both as it pertains to food and in general—can best be described as “horny raccoon.” Though I have been known to mess with a tasting menu, I am fully sincere in my love for processed delights such as American cheese and bologna, and will continue to champion chefs and food personalities with similar…

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Behold the Cheesy, Crispy Glory of the Frico Fried Egg

My love of fried eggs, my love of fried cheese, and my love of eggs and cheese have all been well documented, but somehow—until this fateful morning—I had never fried an egg in fried cheese. Honestly, what a dumbass.

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These Are the Cheeses You Need in Your Scrambled Eggs 

Cheese is good way to upgrade a mediocre scramble—heck, it’s a good way to upgrade a mediocre anything—but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.

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The Secret to Great Bacon Is a Cold Pan

Crisp bacon and its byproduct, bacon grease, are both very good, and when cooking the strips of fatty pork, you want to make sure you maximize your potential for both. The best way to do this is to start cooking bacon in a cold pan.

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Fry Herbs and Seasonings Directly in the White of Your Egg

As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method,…

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Extra Yolks Make This Scramble Crazy Custardy

In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavor, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg…

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Two Easy Ways to Make Hollandaise for Your Mother’s Day Brunch

Eggs Benedict is the undisputed star of brunch, but that tricky Hollandaise sauce can frustrate even experienced home cooks. Luckily, we’ve found two super easy ways to make the silky sauce, neither of which requires a double boiler or a ton of whisking.

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What’s Cooking?: How Do You Breakfast?

Good day, and welcome back to to What’s Cooking?, the weekly open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things edible. Today I’d like to talk about morning meals, including what you eat, how much you eat, and how important you think this supposedly crucial meal…

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Break Out of Your Scrambled Egg Rut With These International Recipes

There are many ways to scramble an egg, but it can still be easy to find yourself in a scrambled egg rut. To help you mix it up and keep it interesting, Food52 has compiled a whole bunch of tasty scramble-centric combos inspired by breakfasts from around the world.

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Will It Sous Vide? Cheesy, Meaty Breakfast Casserole

Hello, sous-vide friends and fans, and welcome back to another cheesy installment of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.

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