NYT Cooking: Yorkshire Pudding -- this recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire.
Warm Bacon-and-Egg Salad - Skip the bread and it's paleo. "I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them. (from Food & Wine)
April Bloomfield's Pot-Roasted Artichokes With White Wine
"The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from.