Parsley-Crouton Omelets with GruyèreRomulo Yanes
Who needs toast when you have golden croutons in this otherwise classic omelet?
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Just like the state fair, minus the crowds.
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.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.