Fluffy Scrambled Eggs
For soft, pillowy eggs, you need a slow hand, a heavy nonstick pan, and (despite much advice to the contrary) high heat.
Open-Faced Hash Browns with Ham, Tomato, and Swiss Cheese
No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.
Cantaloupe, Plums, and Cherries with Mint and Vanilla
Could an old bartending trick be the simple answer to a better fruit salad?