The omelet remains the standby dinner for many accomplished French cooks, and it remains on the menu of many restaurants. Delicious and gorgeous, it’s a bit trickier than a frittata (page 558), but considerably faster, and nonstick pans have made it a lot more reliable. Fresh herbs are a must here; I would say butter is a must also, but I’d rather you made the omelet with olive oil than not at all. Once you learn how to do this, it will become a staple for you, and variations will be second nature. I offer a few to get you started.
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.