Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.