Editor's note: The recipe below is excerpted from Eggs by Michel Roux. To read more about the book, click here.
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.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
This piquant French sauce comes together in the blender in just five minutes.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.