In the 1970s, when everyone and their sisters and brothers became enchanted with French cooking, with Julia Child leading the way, quiche became the savory custard pie. The classic, quiche Lorraine, made with bacon and Gruyère cheese to enrich the custard, enjoyed star status as an elegant staple for brunch or for a first course in a multitiered dinner à la français. Variations in great numbers soon followed, and quiche in one or another guise turned into a favorite on buffet tables and appetizer menus. Here, with Toulouse sausage and a green splotch of spinach, the lovable custard-in-a-crust reinvents itself into an uncomplicated light dinner. Even though it is easier to purchase a prepared pastry crust, to settle for that is to miss the flaky, unctuous mouth delight of a homemade one. A food processor provides a quick, simple, and almost hands-free way to make an exceptional crust. A removable-bottom tart pan, such as the type the French would use for quiche and sweet dessert tarts, makes it easy to present the pie standing alone rather than in a dish, which is more awkward to serve from.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
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.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.