This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?
In Catalonia, we love our eggs, especially in the form of tortillas, or omelets.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Grate 2 sweet potatoes (I don't bother peeling).
This brined chicken manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.