1. Heart-Shaped Eggs and Toast

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    Why settle for ordinary eggs and toast when you can show your love with this version? 

    Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk.

    Source
    Martha Stewart Living, February 2009
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  5. Emeril's Gumbo Z'Herbes

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    Folks enjoy this satisfying Louisiana gumbo during winter, particularly when they're trying to recover from months of rich holiday foods. Each cook has his or her preferred version. I like mine with a small amount of meat added for flavoring, and I love the combo of collards and mustard greens. The story goes that for each type of green in it, a new friend will be made in the coming year, so feel free to throw some of your favorite greens into the pot and make some more friends!

    Get the Recipe for Gumbo Z'Herbes

    Text by Emeril Lagasse

    Source
    Everyday Food, January 2009

  6. 3 Ways to Use Caramelized Onions

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    In Sandwiches
    Instead of mayonnaise, spread a spoonful of caramelized onions on your favorite sandwich, or use it to top burgers.

    In Salad Dressings
    For a richer flavor, whisk roughly chopped caramelized onions into vinaigrettes.

    In Side Dishes
    Stir caramelized onions into cooked lentils or rice pilaf, or toss with vegetables.

    Source
    Everyday Food, December 2009

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