Great on the scones, on toast or on pancakes.
This recipe originally accompanied <epi:recipe link="" id="5778">Cranberry-Studded Crème Fraîche Scones</epi:recipe>.
The silky French vanilla sauce that goes with everything.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
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.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.