This is a classic French preparation that is easy to prepare and quite light. Once you have mastered the base, you can add any fruit that you have on hand. It is a great brunch dish since it is not quite an entrée nor is it sweet enough to be a dessert. One omelette is just enough for two people, and since I think that it is almost impossible to make an attractive omelette large enough to feed six, it is best to make one recipe at a time when feeding more than two people. You can keep the finished omelettes warm in a preheated 300° oven while you make the necessary number.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.