| | | Want to get away? Yeah, same. | | | Luckily, James Beard award–winning chef Renee Erickson's newest cookbook, Getaway, can take us to Rome, Paris, and beyond, without booking a flight or even changing out of our PJs. This week's Big Little Recipe is plucked from the London chapter—jammy-perfect eggs with a few-ingredient sauce you'll want to dollop on everything. And you should.
|  | | Emma Laperruque | | Food Editor, Wants to Live Inside This Cookbook | | | | Join Renee in the kitchen and see how, for this recipe, she uses sage not one but two ways: First, blitzed with oil, to put toward a DIY aioli. Second, fried into potato-chip-like crisps, as a crunchy garnish. | | | "I've made tons of aioli and have failed many times," Renee said. (Me too. You too?) Immersion blender to the rescue. Consider this tool an instant-aioli machine. | | | | | | | | | Baked Feta With Honeyed Strawberries | | | | | | | | | | | | Salted Almond Butter Cookies | | | | | | | | | | | | | |
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