If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.
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.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
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.
Any variety of mushroom will love this glossy, tangy sauce.
The silky French vanilla sauce that goes with everything.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This piquant French sauce comes together in the blender in just five minutes.