Can be prepared in 45 minutes or less.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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 clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.