Don’t let yourself be frightened at the prospect of making an omelet. The more you make, the easier it will be, and it only takes minutes to produce a seductive oval mound of yellow eggs wrapped around a filling that provides just the right complement. An omelet can make a whole meal and is a great receptacle for whatever little bits of things you’ve stored in your fridge. So I’ll give only proportions and suggestions for various fillings, not specific directions for preparing each one. That way, you can use mine as guidelines to make your own. It is important to have a good nonstick omelet pan. Mine is 6 1/2 inches in diameter at the base and 8 inches across the top, the size I like for a two-egg omelet, and I reserve it for only that purpose. If you prefer a slightly thinner, more spread-out omelet, get a pan with an 8-inch bottom diameter.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.