José Andrés makes eggs poached in olive oil — served over soft-fried potatoes and topped with morcilla, chorizo, jamón and ...

Yields 2 servings. Recipe is by Teresa B. Day. 2 filets red snapper ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon seafood seasoning blend, if desired* 1 lemon, cut in wedges 1. Rinse snapper ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Place a large skillet over medium heat. Add butter and onions. Cook until onions are soft but pale, 5-6 minutes. Add potatoes and chorizo. Sauté, breaking up the meat, until crumbly bits sear, about 4 ...

Once the peppers and onions have gained some color remove from the sauté pan and place into a casserole dish. Add the diced potatoes, pecorino cheese, half of the butter and eggs to the mixture in the ...

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the ...