This Basque specialty consists of scrambled eggs garnished with tomatoes, peppers, onions, and a slice of ham. The same Basquaise garnish may be prepared in advance and used for chicken and fish. Chez Gladines serves its pipérade with patates sautées — potatoes pan-fried in duck fat and seasoned with garlic and parsley.
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.
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.
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.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.