Eggs Benedict is the ultimate brunch indulgence—golden toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. This elegant dish has endless variations: swap the bacon for ham, smoked salmon, or a delicate crab cake; add fresh tomato slices or a layer of sautéed spinach for color and flavor....Read More

It’s officially lemon season, and the farmers markets are overflowing with both Eureka and Meyer lemons. Whether you’re making salad dressings, marmalades, or brightening up winter soups, there’s nothing like the zing of freshly picked lemons. Did you know lemons are technically a berry? Cultivated for centuries in the Mediterranean, they’ve made their way into...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More