Best recipes of 2012

Revisit our editors' favorite dishes from the Test Kitchen

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
Photo by Yunhee Kim; written by Stephanie Spencer

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

There's something particularly comforting about this easy dish. At Staple & Fancy Mercantile in Seattle, chef Ethan Stowell makes it with fregola sarda (a toasted Sardinian pasta) and duck eggs, but widely available pearl (aka Israeli) couscous and chicken eggs work well too.

Recipe: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

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