• 7 New Ways to Dance with the Devil(ed Egg)

    What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course: This year, be inspired by any of the irresistibly inventive flavors here — from fresh and green to savory and smoky and beyond.

    Related: 14 New, Lighter Comfort Food Ideas

    Watercress-Horseradish Deviled Eggs

    Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

    8 large eggs
    1/3 cup mayonnaise
    1 tablespoon Dijon mustard
    1 teaspoon white-wine vinegar
    3/4 cup finely chopped watercress, plus leaves for garnish
    2 teaspoons drained prepared horseradish

    1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

    2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and

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  • Danielle Walsh

    Make All Your Pork Chops Look This Good

    We’ll come out and say it: Cooking pork chops is not an easy task. But we promise—you can definitely cook a tender, juicy chop, says senior food editor Dawn Perry—as long as you avoid these eight common mistakes. Here’s her advice.

    1. Pork is Pork is Pork 
    This is true with all meat and fish, but especially with pork: There is a huge difference in taste between your typical grocery store pork and well-raised, well-fed heritage pork. It’s worth the extra couple bucks.Here’s why.

    2. Boneless is Better 
    Generally, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat’s cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Yeah, you should keep that bone in there.

    3. A Little Salt, a Little Pepper 
    No. A LOT of salt. A LOT of pepper. As with all meat, you want to season that sucker so much that you can see the salt and pepper on the surface when

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    Eggs benefit from gentle handlingEggs benefit from gentle handlingEggs are a traditional symbol of spring and have a special place on both the Easter and Passover table. Unfortunately, the delicious simplicity of a hardboiled egg is frequently marred by a cracked shell, greenish yolk, or sulfuric odor. With the holidays around the corner, wouldn't be it be nice to have a perfect dozen (or more) to decorate, display, and eat? It's easy if you follow these steps:

    1. Buy eggs that are about a week old.

    This is one time to purchase less-than-fresh food. Food science writer Harold McGee says that older eggs firm up more smoothly and peel easier. If you can only find super fresh eggs, add a half-teaspoon of baking soda per quart of water.

    2. Start with room temperature eggs.

    Eggs that have been sitting on the kitchen counter for up to an hour are less prone to cracking when the cooking water rapidly heats up than ones that come straight from a cold fridge. The USDA says don't keep raw eggs out of the refrigerator for more than two hours.

    3. Cook eggs in

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