Can be prepared in 45 minutes or less.
Turn humble onions into this thrifty yet luxe pasta dinner.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.